Soft whole wheat cinnamon buns made with fresh apples and vegan caramel sauce. Free from refined flour and sugar. A delicious yet wholesome twist on the classic cinnamon bun. Baked and served right from the skillet!
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.
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.
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).
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.
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.
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.
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).
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.
Notes
Apples: Use your favourite apples here. I leave the skin on, but you can peel them if you prefer.
Technique tip: If you have trouble knowing if your dough has "doubled in size", take a photo of the dough before rising. It'll make it easier to compare back to.
Skillet: If you don't have a 12-inch skillet, use the biggest one you have. Then, when it comes time to bake the buns, transfer them to a 13 x 9-inch baking dish.
Storage tip: Cover and refrigerate extras. Bring to room temp before eating, or warm in microwave or oven (at 250°F / 120°C).
Baking by weight: For the most reliable results, we recommend measuring by weight when baking. Ingredient weights are provided in metric. If you must go by volume (measuring cups), make sure to fluff, spoon, and level the flour to avoid adding too much.