Filling: Peel and dice the apples. Toss them with sugar, tapioca starch, salt, and spices. Add to a small pan with half of the vegan butter. Cook on low heat for about five minutes until slightly softened but still crisp. Remove from heat, stir in the vanilla and the remaining butter, and set aside to cool.

Activate Yeast: In a small bowl, combine the vegan butter and almond milk. Microwave in 20-second intervals until the butter melts and the mixture is warm. If it's too hot to touch, let it cool slightly until warm but not room temperature. Add the yeast and sugar, then cover with plastic wrap. Let sit for 10-15 minutes until slightly foamy and fragrant.

Form Dough: Uncover the yeast mixture and gradually add salt and flour in small increments. You may need more or less flour depending on consistency. Continue adding until the dough is only slightly sticky but firm enough to form a ball. Lightly flour a surface, roll the dough into a ball, and place it in a bowl greased with olive oil. Cover and let rise for about an hour until doubled in size.

Create Sugar Rub: Add all sugar rub ingredients to a bowl and mix until well combined.

Create Rolls: Uncover the dough and flour your surface. Roll the dough out to ¼ inch thick. Evenly spread the sugar rub over the entire surface, including the edges. Add the apple filling (there may be extra left over). Use a pizza cutter to cut the dough into four strips, then roll each strip tightly. Place the rolls in an oiled 6-inch cake pan. Brush the tops with melted butter and top with any remaining apples if desired.

Preheat Oven: Allow the rolls to proof slightly while preheating the oven to 350°F.

Bake: Bake for 35-45 minutes, rotating halfway through, until golden brown.

Finish: Let cool for 10 minutes. Drizzle with a sugar or vanilla glaze. Enjoy!