Begin by heating the plant-based milk in a small saucepan over low heat until warm to touch—about 110°F (43°C). Stir occasionally.

In a large mixing bowl, combine strong white flour, dried yeast, soft brown sugar, and salt. Whisk together until well combined.

Pour the warmed plant-based milk and olive oil into the dry mixture. Stir until a shaggy dough begins to form.

Turn the dough out onto a lightly floured surface. Knead for about 3-5 minutes until elastic and smooth.

Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover with a towel and let rise for approximately 1 hour, or until doubled in size.

While the dough rises, prepare the apple filling by peeling and chopping apples into small pieces. Mix with cinnamon in a separate bowl.

Once the dough has risen, punch it down gently, roll it out into a 1/4 inch thick rectangle, spread apple filling, and roll into a log.

Arrange the sliced rolls in a greased baking tin, cover with a towel and let proof for another 45 minutes.

Preheat your oven to 180°C (350°F).

Brush the tops of the buns with melted vegan butter. Bake for 25-30 minutes until golden brown.

Allow to cool in the tin for about 10 minutes before enjoying.