Warm the plant-based milk until it’s just warm to the touch—about 110°F. In a large mixing bowl, whisk together the strong white flour, dried yeast, soft brown sugar, and salt. Gradually stir in the warm milk and olive oil, mixing until a cohesive dough forms.

Transfer the dough to a floured surface and knead for 3 to 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it prove in a warm spot for about 1 hour, or until doubled in size.

Preheat the oven to 180°C (356°F) and line a baking tin with baking paper. Roll out the risen dough into a large rectangle. Spread an even layer of brown sugar, cinnamon, and your apple filling across the dough.

Roll the dough tightly into a log from one edge and pinch the seam to seal. Slice into 1.5 to 2-inch pieces and arrange in the prepared baking tin. Cover and allow to prove for another 45 minutes.

Brush the tops with melted vegan butter. Place the tin in the oven and bake for 25 to 30 minutes, or until golden brown.

Remove from the oven and let cool in the pan for about 10 minutes.