Mix the yeast with the flour, baking powder and salt. In a large bowl mix together the almond milk and sugars. Gradually add in the rest of the ingredients, and beginning with the dough hook of an electric mixer work until well incorporated. Finish by kneading the dough with your hands until it is smooth and elastic, ca. 5-8 minutes. Place the dough in a greased bowl, cover it with cling film and allow the dough to proof in a warm place for ca. 1 hour, or until the volume has doubled in size.
In the meantime prepare the filling. Begin by melting 30g of margarine in a pot. Peel, quarter, and remove the seeds from the apples before cutting them into small pieces. Add the chopped apple to the margarine and simmer until the apples are very soft (ca. 20 minutes). Transfer the apple pieces to a bowl and refrigerate. In a bowl mix together the cane sugar, cinnamon and nutmeg and place to the side.
Grease and flour a spring form pan (ca. 26cm diameter). Punch the air out of the dough before tipping it out onto a well-floured surface and briefly kneading. Roll the dough out to a rectangle (ca. 40cmx30cm). Now spread the dough with some margarine (ca. 2 tablespoons) and sprinkle with 1/4 of the sugar mixture. Now spread the apples evenly on top, before sprinkling with another 1/4 of the sugar mixture. Carefully roll the dough lengthwise and using a knife, or a dough scraper, cut the dough into ca. 12 pieces. Place the pieces into the prepared spring form pan. Cover the buns with cling film and leave to rise for ca. 40 minutes.
Preheat the oven (electric 180°C / circulated air 160°C). Melt the rest of the butter (ca. 2 tablespoons) and mix it with the remaining sugar mixture. Now generously brush this mixture all over the cinnamon buns. Bake the buns for ca. 25-30 minutes. Remove them from the oven, place on a wire rack and leave to cool.
All that’s left now is to enjoy these tasty treats!
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