Warm 400 ml of plant-based milk in the microwave for about 30-40 seconds until warm to the touch.

In a mixing bowl, whisk together 350 g of strong white flour, 2 tablespoon of soft brown sugar, ½ teaspoon of salt, and 7 g of dried yeast.

Pour the warmed milk and 1 tablespoon of olive oil into the dry ingredients. Mix until a cohesive dough forms.

Transfer the dough to a floured surface and knead gently for about 3-5 minutes until smooth and elastic.

Coat a bowl with olive oil, place the dough inside, and cover with a towel. Let it prove for 1 hour.

Preheat oven to 180 degrees C and line a baking tin with baking paper.

Once the dough has doubled, roll it out into a rectangle about ¼ inch thick.

Spoon 2 tablespoon of soft brown sugar and 2 teaspoon of cinnamon evenly over the rolled-out dough. Spread the apple fruit filling on top.

Starting from one long side, roll the dough tightly into a log shape and pinch the seam to seal.

Slice the log into pieces about 1.5 – 2 inches thick and lay them in the baking tin.

Cover the tin with cling film and let the rolls prove for another 45 minutes.

Melt some vegan butter and brush it over the tops of the rolls.

Bake in the preheated oven for about 25-30 minutes until golden brown.

Let the buns cool in the pan for about 10 minutes before transferring them to a wire rack.