Gently warm the plant-based milk until it feels like room temperature, around 100°F (38°C).

In a large mixing bowl, combine the strong white flour, dried yeast, soft brown sugar, and salt. Stir until evenly mixed.

Pour the warmed plant-based milk and olive oil into the dry ingredients. Mix until a shaggy dough forms.

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

Place the kneaded dough in a lightly oiled bowl and cover. Let it prove in a warm area for about 1 hour until it doubles in size.

Once risen, punch down the dough and roll it into a rectangular shape, about 12x18 inches.

Sprinkle the dough with brown sugar, cinnamon, and apple filling. Spread evenly, leaving a border.

Starting from one edge, tightly roll the dough into a log. Slice into 1.5-2 inch thick sections.

Cover the rolls in a greased baking tin with a towel and let them prove again for about 45 minutes.

Preheat your oven to 180°C (356°F). Brush the tops with melted vegan butter and bake for 25-30 minutes until golden brown.

Allow the buns to cool in the pan for about 10 minutes before serving.