In a small saucepan, gently heat almond milk until warm. Stir in brown sugar until dissolved. Sprinkle yeast over mixture and let bloom for 5-10 minutes.

In a large bowl, combine the bloomed yeast mixture with all-purpose flour and bread flour. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes.

Place the kneaded dough in a lightly oiled bowl, cover, and let rise in a warm place for 60-90 minutes until doubled in size.

Prepare the miso caramel by mixing red miso paste, brown sugar, applesauce, and melted butter in a bowl until smooth. Stir in crushed cashews.

Roll the dough on a floured surface into a rectangle. Sprinkle brown sugar and cinnamon, then roll tightly to form a log.

Cut the rolled dough into 8 equal pieces and place them in the pan with the miso caramel. Cover and let rise for another 60-90 minutes.

Preheat your oven to 350°F. Bake the buns for 30-40 minutes until golden brown.

Prepare the glaze by mixing softened butter, red miso paste, and vanilla extract with powdered sugar until smooth.

Drizzle the glaze over the warm buns immediately after baking and serve.