MAKE THE DOUGH: Combine all the dough ingredients in an all-purpose mixer fitted with a dough hook. Mix on speed #1 for 3 minutes. Mix on speed #2 for 5-7 minutes or until full gluten development. Bulk ferment dough until doubled in size. Cover and rest 6-10 hours in the cooler.
SOFTEN THE APPLES: Cut cored apple halves into 1/16” slices. Combine apple slices in a large bowl with enough water to cover the apples. Add lemon juice. Microwave in 2-minute intervals until apples are pliable. Drain apples, pat dry and let cool.
PREPARE THE FILLING: Combine the brown sugar, cinnamon and salt. Set aside. Scale cashew butter.
MAKE THE ROLLS: Prepare a half sheet with a pan extender sprayed with non-stick spray. Alternately, prepare 24-3x2” baking rings sprayed with non-stick spray. Roll the dough into a rectangle measuring 12x36”. Spread the cashew butter over the dough, leaving a 1” border along the top 36” edge. Evenly spread the sugar mixture over the cashew butter.
Cut 1.5” strips of dough along the 36” side to yield 24 strips. Slightly overlap 4-5 apple slices horizontally on the top half of the strip, roll the dough toward the 1” border and secure. Place rolls in the prepared pan or rings.
Let the rolls proof until doubled in volume. Bake at 350F in a conventional or deck oven until internal temperature reaches 190F.
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