Step 1

Warm liquids for dough: In a saucepan, add non-dairy milk, coconut sugar, coconut oil and salt. Warm over low heat until the coconut oil is melted. The mixture should be the temperature of lukewarm bathwater (100 to 110˚F / 38 to 43˚C), otherwise let cool until it is.

Step 2

Mix dough: In a large bowl, stir together flour and yeast. Pour the warm liquids over the flour and stir until well mixed. Knead dough on a lightly floured surface until smooth and elastic, 3 to 5 minutes.

Step 3

Let dough rise: Lightly grease the large bowl with coconut oil. Return dough to bowl. Cover and let rise until doubled in size (about 1½ hours, see note 2).

Step 4

Make caramel sauce: Meanwhile, add non-dairy milk, brown rice syrup, coconut sugar, and lemon juice to a boil. Gently boil, stirring occasionally to scrape down the sides, until mixture has thickened, about 20 minutes. Stir in vanilla and salt. Transfer to a container and refrigerate until the sauce has cooled and thickened.

Step 5

Make apple filling: Warm coconut oil in a 12-inch skillet over medium-high heat (see note 3). Add apples, 1 teaspoon of the cinnamon, and lemon juice. Saute until apples have softened slightly, 3 to 5 minutes. Remove from heat. Set aside 1 cup of filling for the topping.

Step 6

Shape buns: On a lightly floured surface, gently roll dough into 1 (15 x 9-inch) rectangle. Spread brown rice syrup, coconut sugar, and the remaining 1 teaspoon cinnamon over the dough. Sprinkle the apple filling (except for the 1 cup reserved for topping) over the dough. Starting on the long side, tightly roll the dough into a log. Cut dough into 10 pieces.

Step 7

Let buns rest, preheat oven: Arrange the buns in the skillet (no need to wipe clean). Top with 1 cup reserved apples. Cover with a kitchen towel and let rest for 30 minutes. Meanwhile, preheat oven to 375°F (190°C).

Step 8

Bake: Bake buns until golden brown, about 30 minutes. Drizzle caramel sauce on top, then bake until caramel is bubbling, about 2 minutes. Enjoy warm.