Apple Cinnamon Rolls

To make the dough, melt the butter first. Then add to this the milk and dried yeast. Whisk and leave to one side while you weigh up the rest.

In a large mixing bowl, add the flour and sugar. Pour in the yeast butter liquid and mix thoroughly till a dough forms.

If making by hand, knead for another 3-4 minutes. If using a stand mixer, mix on medium for 3-4 minutes with a dough hook.

Grease the mixing bowl lightly and place the dough inside and wrap well with cling film. Chill in the fridge overnight or at least for 4 hours.

Peel, core and chop a cooking apple. Place this in a small saucepan along with the caster sugar and cinnamon.

Cook on a medium-low heat for 20-30 minutes stirring often until the apple has totally cooked and broken down. It should resemble the consistency of a thick jam when removed from the heat. Allow to cool.

When the dough has rested enough and doubled in size, remove from the fridge. Place the dough onto a lightly floured surface. Dust the dough lightly with flour and roll out to a rectangle.

Mix together the cooked apple, butter, brown sugar and cinnamon to make the filling. Spread this evenly onto the dough.

Begin to roll up the dough, starting at the longest side. When the dough has been rolled, cut into 6 pieces and place cut side up into a greased and/or lined baking dish/tray. Make egg wash by whisking together an egg and a tablespoon of milk. Lightly brush the tops of the apple cinnamon rolls with the egg wash.

Cover loosely with a tea towel and leave in a warm place to rise for 40-60 minutes. Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.

When the apple cinnamon rolls have risen by about 1/3, place them into the hot oven and cook for 25-30 minutes until they are an even golden brown on top. You may need to turn them around halfway through baking for even cooking.