To Prepare Dough:

In a large mixing bowl combine salt, flour, yeast, and sugar and mix together. Add warm water and mix.

Add evoo. Knead in bowl for 1 minute or until thoroughly combined. Remove from bowl and knead on a lightly floured surface for 3 minutes or until mostly smooth.

Coat bowl lightly with oil. Return ball of dough to bowl and roll in oiled bowl to lightly coat with oil on all sides. Cover with a damp cloth and let rise in a warm place for about 1 hour. (You can place the dough in the fridge at this point for up to 3 days, or in the freezer for up to 5 months).

To Prepare Syrup:

In a small saucepan combine oil, honey, sugar, and vanilla. Whisk over low heat until combined and mostly smooth, taking care not to let burn.

Remove from heat. Whisk in coconut cream and salt until smooth. Set aside to cool.

To Fill and Assemble:

Preheat oven to 350°F. Line a 9 x 13-inch baking dish with baking paper.

Place dough on a lightly floured smooth work surface. Roll out the dough into a 24 x 12-inch rectangle.

Spread ½ cup honey evenly over the dough. Top with apples and cherries, leaving a 1-inch border on all sides.

Working with the longer side, roll the dough up tightly, like a jelly roll, into a log, ending with the seam underneath. Cut the log into about 16 equal sized pieces.

Whisk the cooled syrup again and pour it into the prepared pan, spreading to evenly coat the bottom.

Place the apple rolls in the pan. Bake at 350°F for 35 minutes, until lightly golden brown and bubbly. Let cool 20 minutes in the pan on a wire rack.

Serve warm, being sure to scrape all of the yummy goo onto the buns.