Preheat oven to 200°C/375°F.
For the dough mix spelt flour with dry yeast. In a small pot warm the almond milk and mix in coconut blossom sugar and margarine. It should be lukewarm. Add slowly to the flour and start kneading. Knead for at least 10 minutes until you have a soft dough. Place in a bowl, cover with a cloth and let rise in a warm place for about 1 hour until doubled in size.
In the meantime prepare the filling, Mix apple cubes with cinnamon, vanilla and 3 tbsp coconut blossom sugar. Place in an oven-proof dish and bake for 20 minutes. Stir in between. Take out of the oven and mash slightly. Keep aside.
Preheat oven to 180°C/350°F and oil a round baking dish with coconut oil.
Knead the dough again and then roll out between two sheets of baking parchment into a rectangle. Distribute the baked apples on top. Sprinkle with the remaining coconut blossom sugar, chopped almonds, raisins and margarine. Roll into a roll and cut into 10-11 rolls. Place, cut side facing up, in the baking dish, cover with a clean cloth and let rise for 15 minutes. Bake for 20-25 minutes on the middle rack. Take out of the oven and let cool for some minutes.
Mix the coconut blossom syrup with cinnamon and drizzle on top of the rolls. Serve.