Apple Cinnamon Sticky Buns

Pour Almond Milk (1 cup) into a large measuring cup, add Vegan Butter (3 Tbsp), and heat in the microwave for about 45 seconds, or until everything is warm and melted.

Sprinkle on Active Dry Yeast (2 tsp). Set aside and allow to proof for at least 10 minutes.

In a large mixing bowl, whisk together Bread Flour (2 cups), Salt (1 tsp), and Coconut Sugar (1 Tbsp). Create a well in the middle of the flour and pour in the yeast mixture.

Add in Whole Wheat Pastry Flour (1 cup). Mix until dough comes together, then transfer to lightly floured surface and knead for 2-3 minutes. Sprinkle on flour as needed to keep dough from sticking to surface or your fingers. In the end, you should have a soft, springy ball.

Place ball into a greased bowl, cover with towel or plastic wrap and allow to rise for 1 hour in warm place.

While dough is rising, mix together Brown Sugar (3/4 cup) and Vegan Butter (1/2 cup) and spread on bottom of 9x13 pan. Set aside.

Peel Apples (2) and shred in a food processor. Mix together in a medium bowl with Ground Cinnamon (1 Tbsp). Cover and set aside.

When the dough is ready, roll it out on lightly floured parchment paper into a large rectangle about 1/4-inch thick. Spread on Vegan Butter (2 Tbsp) and top with Brown Sugar (2/3 cup) apples, and Pecans (1 cup).

Carefully roll from the longest end, using parchment paper to help keep the roll tight. With seam side down, carefully cut into 2-inch slices and place in pan. Melt Vegan Butter (3 Tbsp) and brush on rolls.

Cover and allow to rise again for about 1 hour. During last 15 minutes of rising, preheat oven to 350 degrees F (180 degrees C).

Bake for 25-30 minutes, or until top is golden brown.

Allow to cool slightly, invert, and serve.