Mix all the dry ingredients (bread flour, instant yeast, salt) in the bowl of the stand mixer.
Add the applesauce
Start to knead the dough at a low setting (speed 2) for about a minute, until all the dry ingredients are just combined.
Add the olive oil and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a slightly bumpy, but a stretchy -supple ball.
Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
Let rise until doubled, about 60-90 minutes**
While the dough rises, prepare the filling by mixing the sugar and cinnamon. Set aside.
When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle, about 18 x 10 inches in size.
Spray, brush or sprinkle water or almond milk onto the surface of the dough. Note: the surface just needs to be wet enough for the sugar mixture to stick. Spread the sugar cinnamon mixture over the dough
Starting from the end, roll the rectangular dough into a roll. Pinch the seams to seal.
Use a string or dental floss to cut the rolled up dough into individual rolls. For wider, dome-shaped rolls like the ones in the photos, cut into 16 rolls and arrange them 1 inch apart, on a half-sized (8"x13") sheet pan. For regular tall cinnamon rolls with straight sides, cut into 12 rolls and use a 9" x 12" rectangular pan, or a quarter sheet pan, half an inch apart. Line a baking pan of choice with parchment paper.
Place the individual rolls on a parchment-lined baking pan, swirl side up.
Let the rolls rise again for about 30 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
Bake the rolls for 15-20 minutes until golden brown
Mix cream cheese and powdered sugar to make the frosting. For best results, use cream cheese that's room temperature, and beat the mixture thoroughly until light and fluffy.
Spread or pipe the frosting on the rolls once they have cooled to room temperature.
Enjoy!