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To make the dough: In a large mixing bowl or the bowl of your stand mixer, combine the ingredients in the order listed, mixing and kneading to make a soft, smooth dough.
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Transfer the dough to a lightly greased bowl, cover, and refrigerate overnight.
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Remove the cold dough from the refrigerator and let it rest at room temperature, covered, while you prepare the caramel, filling, and topping.
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To make the caramel: Place the coconut cream, brown sugar, and flour in a small saucepan. Cook over medium-high heat for about 5 minutes, stirring constantly, until thickened. Remove the caramel from the heat and set it aside to cool while you make the filling.
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To make the filling: In a medium saucepan, cook the vegan butter, apples, lemon juice, brown sugar, cinnamon, and salt over medium heat, stirring frequently, until the apples are soft.
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Remove from the heat and stir in 1 tablespoon of the prepared caramel.
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Strain the juice from the apple mixture and return the juice to the saucepan. Place the apples in a heatproof bowl and set them aside.
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Bring the juice to a boil over medium heat and cook, stirring frequently, until it's has become syrupy, about 5 to 7 minutes.
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Stir together 2 tablespoons of the reduced juice and 2 tablespoons of the caramel. Pour this mixture over the apples, stirring to combine. Cool the filling to room temperature.
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To make the topping: In a small bowl, mix together the flour, sugar, and cinnamon. Add the vegan butter, stirring until crumbs form. Set aside.
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To assemble the kolaches: Divide the chilled dough in half, then in half again to make four equal pieces. Divide each quarter into five equal pieces (to make a total of 20 pieces, about 55g each), and roll each piece into a ball.
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Place the balls on a lightly greased or parchment-lined baking sheet, leaving a little less than an inch between them. Cover and let the balls rise for an hour or so, until they’re touching.
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Preheat the oven to 350°F.
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Using your fingers, make a wide, deep indentation in the center of each dough ball. You want to make an indentation deep enough that it doesn’t disappear as the buns rise and bake.
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Spoon a scant teaspoon of the caramel into the bottom of the indentation. Place a generous tablespoon of the apple filling on top of the caramel in each bun.
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Divide the topping evenly among the buns. It may seem like a lot, but it’s actually just right.
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To bake the kolaches: Bake the kolaches until they’re golden brown, about 30 to 35 minutes. Remove them from the oven and serve warm or at room temperature.
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Storage information: Store any leftover kolaches, well wrapped, at room temperature for a couple of days; freeze for longer storage.
