In a blender or mixing bowl, add warm water and yeast and let sit for 2 minutes.

Add tofu and blend until mixture is smooth. If using a large bowl, you can blend the mixture with an immersion blender.

Pour tofu mixture into a bowl and add salt, melted butter and coconut sugar and mix.

Add vital wheat gluten and flour and mix until a dough ball forms, it will be a little bit of a wet dough, as long as it can hold a ball shape fairly easily it will work just fine.

Knead for 5 minutes.

Place in mixing bowl with plastic wrap over the top for 45 minutes.

Gently press dough down and roll out into about 1/3 of an inch thick and roughly a 12 inch by 9 inch rectangle. Don't worry about it being exact.

Pour on melted butter and sprinkle with coconut sugar and cinnamon.

Roll the rectangle starting at one end of the rectangle and roll to the other end until you have a long cylinder tube.

Slice the tube into 12 separate rounds and place on a greased baking sheet.

I use 2 pans so they aren't super squished but you can cram them into one extra large pan or cookie sheet if you need to.

Let them rise for 30- 45 minutes or until nearly doubled in size.

Preheat oven to 350 F.

Bake for 20 minutes.

Let cool and serve.

*You can add a little powdered sugar glaze on top if you want to bump up the sweetness.