Begin by gathering the dough ingredients together. Combine the dry ingredients in a large bowl.
Melt the vegan butter in a non-stick pan, and once melted, add the soya milk and immediately take off the heat. The mixture should only be warm, not hot, when you add it to the dry ingredients.
Mix the dough well and then leave covered in a bowl for 1 hour to rise.
In the meantime, put the pan back on the heat and add the sticky sauce ingredients. Mix well and bubble slowly over the heat until it starts to thicken.
Grease a baking tin (I used a cast iron skillet) and pour the sticky sauce into the base then set aside.
In a small bowl, mix together the brown sugar and cinnamon for the filling.
When the dough has risen, turn it onto a floured surface and roll into a large rectangle that's about the width of 8 of your cinnamon rolls (it depends on how tall you want them to be!)
Spread the applesauce onto the dough leaving a strip uncovered at the top. Sprinkle over the cinnamon and brown sugar mixture evenly, and add as many cranberries as you fancy.
Roll the dough into a log, starting from the bottom and using the uncovered strip at the top to 'seal' the roll neatly. Slice into halves, then each half into halves again, and then again until you have 8 pieces.
Plop them into the pan you previously poured the sticky sauce into, and cover and let rise for another hour.
Meanwhile, pre-heat the oven to 175°C. When the hour has passed, put the rolls into the oven to bake for 30 minutes.
Based on the recipe at https://www.bbc.co.uk/food/recipes/vegan_cinnamon_buns_62664