In stand mixer, combine oat milk or apple cider with yeast for 10 minutes.

Add sugar, apple sauce, vanilla, flour, apple pie seasoning, ground ginger, butter and salt.

Using a dough hook, mix until dough comes together, then knead by hand until smooth. Form dough into a ball and cover. Let dough rest 30 minutes.

In medium bowl, stir together butter, vanilla, cinnamon powder, light brown sugar and flour until well combined. Set aside.

Lightly grease 12x4.5-inch loaf pan or line with parchment paper.

Roll dough into 18x12-inch rectangle. Spread cinnamon filling mixture evenly across rectangle.

Tightly roll dough into a log and slice in half lengthwise. Twist the two pieces together with the cinnamon layers facing upwards. Transfer to prepared loaf pan and proof (rest) for 1 hour covered.

In small pot, mix glaze ingredients together on medium-low heat until sugar dissolves. (Note: Start this process just before the dough is done rising.)

Preheat oven to 325 degrees F. Bake 40-45 minutes and remove from oven, brushing with glaze and allowing to cool. (Note: Use just enough glaze to evenly coat the top. No need to use all glaze.)

Once cooled, slice babka using a serrated knife and serve topped with whipped cream.