In a small saucepan, warm 1 cup of almond milk to about 115°F, then remove from heat. Stir in ¼ cup of brown sugar and sprinkle over 2¼ teaspoons of active dry yeast. Let this mixture sit for 5–10 minutes until frothy.

In a mixing bowl, combine the yeast mixture with 2 tablespoons of instant coffee, 2 cups of all-purpose flour, and 1 cup of bread flour. Knead for about 8–10 minutes until smooth and elastic.

Transfer the kneaded dough to a lightly oiled bowl, covering with a towel to trap warmth, and let it rise for 60–90 minutes until doubled in size.

While the dough rises, make the caramel by mixing ¼ cup of red miso paste, ½ cup brown sugar, ½ cup applesauce, and ¼ cup melted butter in a bowl. Stir in ½ cup crushed cashews. Pour the caramel into a greased loaf pan.

After the dough has risen, punch it down and roll it out into a 12x18 inch rectangle. Sprinkle with ½ cup sugar in the raw and 2 tablespoons cinnamon, roll into a log, and slice into 1-inch pieces.

Place cut pieces into the loaf pan over the caramel, cover with a towel, and let rise for another 60–90 minutes until fluffy.

Preheat oven to 350°F and bake for 30–40 minutes until golden brown and the caramel is bubbly.

While baking, prepare the glaze by mixing ¼ cup softened butter, 2 tablespoons red miso paste, 1 teaspoon vanilla extract, and 1 cup powdered sugar until smooth.

Allow the buns to cool for 10 minutes before generously spreading the miso glaze over them.