In bowl, whisk together flour, 2 tbsp (30 mL) sugar, yeast, baking powder and salt. In a cup or small bowl, whisk together soy beverage, 1/4 cup (60 mL) warm water, 3 tbsp (45 mL) melted butter and vanilla. Stir wet ingredients into dry mixture until a dough forms.
Knead dough on lightly floured surface until smooth and similar texture to pizza dough. If dough sticks to board, knead in 1 tbsp (15 mL) flour. Transfer to lightly oiled bowl, turn to coat, cover with plastic wrap, let stand about 1 hr., or until doubled in volume.
Tip the dough onto a board and cut into 24 equal portions (Note: Dividing into equal portions is easiest to do by first cutting the dough in half, then each half into thirds, then each piece into quarters.) Roll each portion into a ball. Make 24 balls. Arrange on 2 parchment paper-lined baking sheets. Cover with plastic wrap; let rise 20 to 30 min., until doubled in volume.
Preheat oven to 180ºC (350ºF). Bake 10 to 15 min., until golden brown. Remove from oven, keeping donut holes on sheets. Meanwhile, stir together remaining sugar and cinnamon, place in large bowl. Place donut holes into another large bowl.
Re-melt the remaining butter (if it has solidified); drizzle onto the donut holes. Use hands to turn to coat. Drop donut holes into bowl of cinnamon-sugar. (Note: Don’t be tempted to sprinkle the cinnamon-sugar into the butter bowl because pooled butter can cause clumps in the cinnamon-sugar.) Either wash and dry hands and use hands to turn donut holes to coat. Or shake and roll the bowl to coat. Serve immediately.
Alternatively, roll warm donut holes in icing sugar.
Use any leftover cinnamon-sugar on buttered toast.