Apple and Cinnamon Rolls

Melt the butter in the milk and then let cool so it is only warm, otherwise it will destroy the yeast, and pour yeast on top. Let sit for 10 minutes to activate before stirring.

After 10 minutes add 1 tbsp of sugar and the salt and mix.

Add in the flour 50g at a time stirring with a wooden spoon first, and then as it become more dough like begin to use your hands on a floured surface. Knead for about 2-3 minutes until the dough is smooth and elastic. Don’t over mix! Clean the bowl out and line with a thin layer of oil. Shape the dough into a ball and place in the middle of the bowl, cover with a clean tea towel and let rise for 1 hour in a warm spot. It should double in size!

Before the hour is up prepare the filling by mixing together the butter, sugar and cinnamon and then chopping the apples into 1cm cubes.

When the dough has had an hour, pour it out onto a flour surface and roll into a large rectangle leaving the dough about 1 cm thick. Spread the filling evenly on the dough and then finish by sprinkling the chopped apples on top. Curl the edge over itself and roll the dough up as tight as you can manage into a sausage shape. Then carefully cut in half, and those halves in half and so on until you have 8 or 10 cinnamon rolls.

Line a baking tray big enough to house them all with parchment paper and pop them in slightly spaced out in two rows. Cover with a tea towel and let rise for another 25 minutes whilst you pre heat the oven to 175C.

After 25 minutes is up, bake them in the oven for 25-30 minutes, keeping an eye on them at the end to make sure they dont burn. Once ready leave to cool for 10 minutes and mix the icing ingredients together adding the milk little by little to reach your desired consistency. Pour on top and serve warm.