In a large mixing bowl, combine the warm plant-based milk, a pinch of the granulated sugar, and the instant dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.

To the yeast mixture, add the remaining granulated sugar, salt, melted vegan butter, and vanilla extract. Mix well. Gradually add the all-purpose flour, mixing until a shaggy dough forms.

Knead on a lightly floured surface or in a mixer for 7-10 minutes until the dough is smooth, elastic, and no longer sticky.

Lightly oil a clean bowl, place the dough in it, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.

While the dough rises, prepare the filling by creaming together softened vegan butter, brown sugar, and ground cinnamon until light and fluffy.

Once risen, punch down the dough and roll it into a large rectangle, then spread the cinnamon swirl filling over it.

Roll the dough tightly into a log and slice it into 1-inch thick rounds.

Arrange the donuts on a lined baking sheet, cover, and let them rise for another 30-45 minutes.

Heat vegetable oil in a deep pot to 350°F (175°C). Fry the donuts in batches for 2-3 minutes on each side until golden brown.

Remove the donuts to a cooling rack and prepare the glaze by whisking together powdered sugar, plant-based milk, and vanilla extract.

Dip each warm donut into the glaze or drizzle it over them and let set before serving.