Name: Caramel Apple Sticky Cinnamon Buns
Prep time: 25 min
Cook time: 55 min
Yield: 10
Ingredients: 1/2 teaspoon vanilla extract; 1/2 teaspoon fine sea salt; 1 teaspoon lemon juice; 1 tablespoon lemon juice; 1/3 cup coconut sugar; 1 pinch fine sea salt; 1 tablespoon coconut oil; 3 tablespoons coconut sugar; 2 teaspoons cinnamon, divided; 1 cup non-dairy milk ((unflavored and unsweetened)); 1/4 cup coconut oil ((more for greasing)); 4 cups whole wheat pastry flour ((or all purpose flour)); 2 teaspoons dry yeast; 3 tablespoons brown rice syrup; 4 cups chopped apple ((3 to 4 apples, see note 1) )

Instructions

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.

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Chef's 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.