Melt 3 tablespoons of vegan butter in the almond milk over medium heat. Do not let the mixture boil. The temperature should reach 110 degrees on your candy thermometer and/or feel lukewarmish.

Pour the mixture into your mixer bowl. Sprinkle in the yeast and allow to activate for about 10 minutes. Stir in the salt and 1 tablespoon of sugar.

A KitchenAid or similar heavy-duty mixer will make this next step easy: With the hook attachment in place, gradually add the flours. (About a ½ cup at a time.) Aim to form a ball.

Transfer to a floured board. With flour covered hands, gently knead. 

Place the dough ball in a canola oil coated clean bowl. Seal the bowl with plastic wrap. Find the warmest place in your kitchen (or home) and wait one hour. You should see your dough double in size.

Onto a floured cutting board, roll out the dough ball into a rectangle. Slather Biscoff atop the dough. Sprinkle with Fuji apple bits and cinnamon.

Cover your hands with flour and/or wear plastic gloves dipped in flour. Roll up the cinnamon rolls from the wide end of the dough into a log. With a sharp (flour dipped) knife cut the log into 2 inch rolls.

Place the cut pieces into a well-buttered 8 x 8 inch pan. Brush 2 tablespoons of melted butter onto the rolls. Setting the pan atop your oven; preheat the oven to 350 degrees. Once the oven thermometer reads 350, pop the cinnamon rolls into the oven. Bake for 30 minutes or until golden brown.

While the cinnamon rolls cool, whip up the frosting: Cream 8 tablespoons of Earth Balance (or similar vegan butter) with 8 ounces of non-dairy cream cheese (such as the Tofutti brand.) When fluffy add ½ a teaspoon of vanilla extract. Gradually beat in 4¼ cups of powdered sugar. (If you prefer Cinnabon sort of frosting, add more sugar. My friends tend to like a more subtle taste of sweet.) Smooth the luscious creamy frosting over the cooled cinnamon rolls.