From My Bowl

1 In a large, non-metal bowl, combine the Yeast and Warm Water. Sprinkle the Coconut Sugar on top of this mixture, and let sit for around 5 minutes, to let the yeast bloom.
2 Add the Nut Butter and Vanilla Extract to the bowl and whisk well.
3 Next, add 2 cups of Whole Wheat Pastry flour to the bowl, along with the Salt and Cinnamon. Mix well. 
4 Continue to add the flour in 1 cup measurements, eventually mixing the dough with your hands and transferring to an even, floured surface. Knead the dough for 5-10 minutes, until it is firm and only slightly sticky. (Note: I used 4 cups of flour for this step)
5 Rinse out the large bowl, and place the ball of Dough into it. Cover with a towel and let rise in a warm place for 60 minutes, until about doubled in size.
6 In the meantime, prepare the Cinnamon Sauce. Add all ingredients to a high speed blender and process until a thick, smooth liquid forms.
7 Grease a large Bundt Pan, and preheat the oven to 350F.
8 Once the dough has risen, punch it down and knead it a few more times. Then, form dough "balls" by taking about 1 tbsp of dough and rolling it between your hands. Keep in mind that these will expand in the oven as they bake! Place each ball into the Bundt Pan, and continue until you have used up all of the dough.
9 Reserve 1/3 cup of the Cinnamon Sauce, and evenly pour the remainder over the Monkey Bread. Then bake in the oven for 20 - 25 minutes. 
10 Let cool in the pan for at least 10 minutes, then remove carefully. I would suggest using a butter knife to separate the edges of the dough from the mold, then flipping onto a plate.
11 Drizzle the remaining Cinnamon Sauce on top of the Monkey Bread, as well as any icing sugar, if desired. Serve warm.