Method (cinnamon rolls)

1. Grease a square / rectangular casserole dish with dairy-free butter. Set aside.
2. In a bowl of a stand mixer with dough hook attachment or in a large bowl, stir together the flour, yeast, and sugar to combine. 
3. In a small saucepan on the hob, add in the butter, melt. Add the melted butter, room temperature milk, apple sauce puree and orange zest. Mix the dough until a smooth, elastic ball forms, this will take approximately 8-10 minutes.
4. Lightly grease a medium sized mixing bowl with some oil (I use sunflower), or butter, and place in the dough. Allow the dough to rest and prove in somewhere warm (approximately  90F or warmer) until about doubled in size. Proof the rolls until the dough springs back slowly when the side of a roll is dented with a finger, about 1-2 hours.
5. During this time, mix together the filling. Add the room temperature butter, sugar and spices until a smooth paste. Add in a-little more butter if needed, you want it to be paste like and spreadable. 
6. When the dough has doubled, turn it out on a lightly floured surface. Use a rolling pin to roll the dough out into a 16” x 24” rectangle. The thinner the dough, the more swirls you’ll get.
7. Spread the filling over the dough using an off set spatula, getting right into the edges, sprinkle over the sultans, evenly cover.
8. Working from the long edge, roll the dough into a large log, pinching the ends together so it stays together and doesn’t fall apart. Using string, cut the dough, watch the video tutorial here for reference. This recipe makes approximately 9 rolls. Place the buns into the greased dish. Leave a tiny bit of space between the buns, but they will puff up when they bake!
9. Place back somewhere warm to double in size.
10. During this time, preheat oven to 190°C fan.
11. Bake the rolls in the middle of the oven for approximately 20-25 minutes, until they’ve puffed up and are golden in colour. Keep an eye on them after 20 minutes to make sure the tops don’t burn. 
12. Carefully remove the rolls from the oven and allow to cool on a wire rack for 15-20 minutes. During this time, prepare the cream cheese frosting.

Method (cream cheese frosting)

1. In a bowl, whisk together the butter and cream cheese until pale and fluffy. Add in the icing sugar and vanilla. Whisk to combine. If the filling is too firm and not spreadable, add in a splash of dairy-free milk until it’s easily spreadable.
2. Once the buns are just warm, spoon / spread the frosting on top of each roll.
3. Allow the buns and frosting to set, then transfer left over frosting into a piping bag, snip off the tip and pipe a cross design on top.
4. Serve and enjoy!