For the blueberry sauce:

1. Combine the blueberries and sweetener in a saucepan, and heat over medium heat.
2. In a small bowl, whisk together the water, lemon juice, and tapioca starch.
3. Once the blueberries are warmed and bubbling, pour in the tapioca starch mixture and stir.
4. Cook on medium-low heat, stirring frequently until it starts to thicken (about 5-8 minutes).
5. Transfer to a jar, and set aside to cool. It will continue to thicken as it cools.

For the dough:

1. Prepare the flax egg and set aside to gel.
2. Use a hand mixer to beat together the applesauce, SunButter, maple syrup, coconut oil, and flax egg. 
3. Add in the dry ingredients and continue mixing to a thick dough.
4. Cover and refrigerate 1 hour.

For assembly:

1. Preheat the oven to 350°F. Grease 3 mini bundt pans or 4 small ramekins well with nonstick spray.
2. Pinch off about 2 tsps of the chilled dough and roll into a ball. Roll the ball in the cinnamon sugar mixture to coat. Layer into the ramekins or bundt pans. Once you have a single layer, spoon the blueberry sauce over top of the dough balls.
3. Repeat to create a second layer of dough balls, then top with more blueberry sauce (if using mini bundt pans, put a layer of blueberry sauce on the bottom since you will be flipping them out and serving upside down). You can add some fresh berries on top between the dough balls too.
4. Place the ramekins or mini bundt pans on a larger baking sheet. 
5. Bake for 24-25 minutes at 350°F.
6. Cool for 15 minutes before flipping out (if using mini bundt pans) or glazing.

For the dairy-free cream cheese glaze:

1. Beat together all the ingredients until creamy and drizzle-able.
2. Drizzle on top of the warm monkey breads right before serving.