A couple of weeks ago Anguel and I took a spur-of-the-moment ferry trip to Vancouver Island. The last time we were there was over two years ago when we attempted the West Coast Trail. That trip was a wild, adrenaline-fueled push — we had just 48 hours and a string of non-refundable travel bookings, so it was go-time from the start. We made it, barely, and paid for it afterwards with several days of stiff legs. The trail’s remote scenery, though, was unforgettable: raw coastline and wild forests that remind you how small you are in the best possible way.
This visit was intentionally slower. Instead of hiking gear we packed books and a camera and let the weekend unfold. Crossing that narrow stretch of the Pacific, I found myself thinking about how our pace has changed. We no longer squeeze every weekend until it breaks; we sleep in more, leave room for downtime, and appreciate unplanned moments. If we hike the West Coast Trail again, we’ll give it at least four days — you can’t rush scenes like that.
We stayed with a family friend in a beautiful house by the beach, and he generously let us pick from his fruit trees. We filled our hands with plums and apples — the plums disappeared almost immediately, but I tucked handfuls of apples into my backpack and even borrowed an extra bag. There’s something about fruit picked off a nearby tree that makes baking feel inevitable.
I made cinnamon buns for a cozy weekend treat — not a quick fix, but well worth the time. A soft, slightly sweet whole wheat dough was rolled around cinnamon-spiced apples, then the whole skillet was topped with a luscious vegan caramel and baked until the caramel bubbled. These buns are the kind of indulgence you want to share and hide a second serving of when no one is looking.
I aim to make desserts a little more wholesome without losing the classic taste. For these buns I swapped a few ingredients to keep things lighter while staying delicious. I often bake with spelt flour at home, but for this recipe whole wheat pastry flour gives a lighter, fluffier texture that still feels more nutritious than white flour. Sweetness comes from coconut sugar and brown rice syrup: coconut sugar replaces refined brown sugar and brown rice syrup adds a mellow, almost buttery depth without excess sweetness. The result is rich and satisfying without being cloying.
These buns bake up soft and tender with a sticky caramel finish and warm apple filling — perfect for a relaxed morning or a weekend treat. I baked them in a skillet to serve straight from the pan, but you can transfer them to a baking dish if you don’t have a large skillet. Below is the recipe I used, adapted to focus on whole ingredients and a simple method so you can enjoy the process as much as the result.
📖 Recipe
Caramel Apple Sticky Cinnamon Buns
Ingredients
Dough
- 1 cup non-dairy milk (unflavored and unsweetened)
- ⅓ cup coconut sugar
- ¼ cup coconut oil (plus more for greasing)
- ½ teaspoon fine sea salt
- 4 cups whole wheat pastry flour (or all purpose flour)
- 2 teaspoons dry yeast
Vegan Caramel Sauce
- ⅔ cup non-dairy milk (unflavored and unsweetened)
- 3 tablespoons brown rice syrup
- 3 tablespoons coconut sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 pinch fine sea salt
Apple Cinnamon Filling
- 1 tablespoon coconut oil
- 4 cups chopped apple (about 3–4 apples)
- 2 teaspoons cinnamon, divided
- 1 tablespoon lemon juice
- 2 tablespoons brown rice syrup
- 3 tablespoons coconut sugar
Instructions
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Warm liquids for dough: In a saucepan, combine non-dairy milk, coconut sugar, coconut oil and salt. Warm gently over low heat until the coconut oil melts and the mixture is lukewarm (about 100–110°F / 38–43°C). If it’s too hot, let it cool before using.
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Mix dough: In a large bowl, stir together flour and yeast. Pour the warm liquid over the flour and mix until combined. Knead on a lightly floured surface until smooth and elastic, about 3–5 minutes.
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Let dough rise: Lightly grease a large bowl with coconut oil, return the dough to the bowl, cover, and let rise until doubled, about 1½ hours.
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Make caramel sauce: In a small saucepan, combine non-dairy milk, brown rice syrup, coconut sugar, and lemon juice. Bring to a gentle boil and simmer, stirring occasionally and scraping the sides, until thickened, about 20 minutes. Stir in vanilla and a pinch of salt. Cool the sauce in the fridge until it has thickened.
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Make apple filling: Heat coconut oil in a 12-inch skillet over medium-high heat. Add the chopped apples, 1 teaspoon cinnamon, and lemon juice. Sauté until the apples soften slightly, about 3–5 minutes. Remove from heat and set aside one cup of the mixture for the topping.
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Shape buns: On a lightly floured surface, roll the dough into a 15 x 9-inch rectangle. Spread brown rice syrup and coconut sugar over the dough, then sprinkle with the remaining 1 teaspoon of cinnamon. Evenly distribute the apple filling (reserve 1 cup for the top). Starting along the long edge, roll the dough into a tight log and cut into 10 pieces.
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Let buns rest and preheat oven: Arrange the rolls seam-side down in the skillet. Top with the reserved cup of apples. Cover with a clean towel and let rest for 30 minutes while you preheat the oven to 375°F (190°C).
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Bake: Bake until the buns are golden brown, about 30 minutes. Drizzle the caramel sauce over the buns and return to the oven just until the caramel bubbles, about 1–2 minutes. Serve warm.
Notes
- Apples: Use your favourite variety. I usually keep the skin on, but feel free to peel if you prefer a smoother texture.
- Technique tip: If you’re unsure whether the dough has doubled, take a photo of it before rising so you can compare.
- Skillet: If you don’t have a 12-inch skillet, use the largest pan you own. If the rolls don’t fit for baking, transfer them to a 13 x 9-inch baking dish.
- Storage: Store leftovers covered in the refrigerator. Bring to room temperature before serving or warm briefly in the microwave or a low oven (250°F / 120°C).
- Baking by weight: For the most consistent results, weigh ingredients if possible. If using measuring cups, fluff, spoon, and level the flour for accuracy.