In a large mixing bowl, whisk together 4 ¼ cups of all-purpose flour, 2 ¼ teaspoons of instant yeast, 1 teaspoon of salt, and ¾ cup of coconut sugar until well blended.

In a small saucepan, gently heat ½ cup of unsweetened almond milk, ⅓ cup of coconut oil, and ¼ cup of water over low heat until warm but not boiling.

Transfer the dough onto a floured surface and knead for about 5 minutes, until it becomes smooth and elastic.

Using a rolling pin, roll the dough into a large rectangular shape, approximately ¼ inch thick.

Evenly spread ½ cup of chopped Granny Smith apples over the rolled dough, then sprinkle 1 tablespoon of ground cinnamon throughout.

Starting from one edge, tightly roll the dough into a log. Cut the log into 12 equal-sized rolls.

Place the sliced rolls into a greased baking pan, cover with a kitchen towel, and let them rise for 20-30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.

While the rolls are baking, beat together 4 oz of cream cheese and ⅓ cup of maple syrup until smooth.

Once the rolls are out of the oven, spread the cream cheese frosting over the warm rolls.