In a saucepan, combine raspberries, granulated sugar, cornstarch, and water. Bring to a boil, mashing the raspberries gently as it cooks. Reduce heat and simmer until thickened, about 5–7 minutes. Let cool.

In a large bowl, whisk together flour, warm dairy-free milk, melted vegan butter, sugar, instant yeast, cinnamon, and salt until a dough forms. Knead on a floured surface for 5–10 minutes until smooth.

Place kneaded dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.

Turn the dough out onto a floured surface and roll into a rectangle. Spread cooled jam over the dough, then roll into a log and twist the halves together to form a wreath on a baking sheet.

Cover the wreath with plastic wrap and let it rise for another 1 hour.

Preheat oven to 340°F (170°C). Bake the wreath for 20–30 minutes until golden-brown and sounds hollow when tapped.

Mix granulated sugar with water to create a glaze. Brush over warm wreath and sprinkle with pistachios.

Let cool slightly before serving. Best enjoyed warm or at room temperature.