Place the yeast in the bowl of your mixer. Pour the warm water and maple syrup over top of the yeast and let sit for about 10 minutes, or until the yeast looks puffy.
While it's proofing, pour the aquafaba in a separate small bowl. Whisk with a small hand whisk until it is foamy (but you are not going for the whipped meringue like foam, just a lot of bubbles).
Once the yeast has proofed, add the foamy aquafaba, salt and oil. Using the dough hook attachment, turn the mixer on and give it a few spins before starting to add the flour. Add the flour 1/2 c at a time and continue kneading until the flour is all incorporated and the dough is soft and smooth. It will be soft and slightly sticky. If you press your finger in the dough it will hold the indentation of your finger for a few seconds but it will puff back out.
Remove the bowl of your mixer from the mixer itself and drizzle neutral oil over the dough. Turn the ball around a few times to coat with oil so it won't stick. Cover with plastic wrap or a dishtowel and place in a warm spot for the dough to rise for an hour. I love using my dehydrator, set to 110 degrees, for fast rising, but an oven that has been slightly preheated and then turned off works well too.
While the dough is rising, melt the coconut oil in a small bowl. In another small bowl mix the sugars and cinnamon together. Finally, grease a bundt pan with coconut oil and set aside (if you don't have a bundt pan you can use two loaf pans.)
After the dough has risen and doubled in size, turn it out onto a clean work surface dusted with flour. (At this point, you could store the dough in a sealed ziplock bag for a few days. Let the dough come to room temperature before shaping it, letting it rise a second time, and baking.)
Form the dough into a roughly 8"x8" square.
Using a sharp knife, score the dough into 64 squares (8x8, as shown in picture below)
Roll each ball slightly in your hands (they do not need to be rounded balls at all)
Dip the ball into the melted coconut oil.
Dip the ball into the cinnamon sugar mixture.
Place the ball into prepared bundt pan.
Repeat with remaining dough balls until you have finished, staggering the balls as you go, filling in the gaps. As you build, scatter apple and cranberry pieces. The dough will rise and fill in, and hold the fruit in place as well.
Cover the pan with plastic wrap and leave in a warm area to rise for another hour. This time you can let them rise on the counter and they should be fine, or you can speed things up and pop it in a dehydrator or slightly warmed oven).
Once the balls have risen, preheat your oven to 350°.
Bake the monkey bread for 25 minutes, or until the top is golden brown
Remove from oven, allow to cool slightly. Invert the pan onto a large plate and wiggle it just a bit to get the bread to release. The sugars and coconut oil should have melted into a gorgeous caramel sauce.