Heat 1 cup of almond milk until warm, then add 1/4 cup of brown sugar and 2 teaspoons of active dry yeast. Let bloom for 5 minutes.

Combine the yeast mixture with 2 tablespoons of instant coffee and gradually mix in 4 cups of all-purpose flour until smooth. Knead until slightly tacky.

Place the dough in a greased bowl, cover, and let rise for 60 to 90 minutes until it doubles in size.

In a bowl, whisk together 1/4 cup of red miso, 1/2 cup of brown sugar, 1/2 cup of applesauce, and 1/4 cup of melted dairy-free butter until creamy. Pour into a loaf pan.

Roll risen dough into a rectangle, sprinkle with cinnamon and 1/4 cup of raw sugar, then roll tightly and cut into 1 to 1.5-inch pieces.

Arrange pieces in the caramel-coated pan, cover, and let rise for another 60 to 90 minutes.

Preheat oven to 350°F. Bake for 30 to 40 minutes until golden brown, and a toothpick comes out clean.

Mix together 2 tablespoons of melted dairy-free butter, 2 tablespoons of red miso, 1 teaspoon of vanilla extract, and 1 cup of powdered sugar for the glaze.

Let buns cool for 10 minutes, then drizzle with glaze and serve warm.