Instructions

1. In a small bowl, mix warm milk (not too hot) with the yeast and set aside while it foams up. If it doesn't, either the yeast is dead or the milk was too hot. Once foamed up, transfer to a stand mixer. (Or to a bowl if preparing the dough by hand)
2. In a stand mixer fitted with a dough hook, add the sugar and butter and mix together. Add the eggs one by one and the vanilla and keep mixing. Slowly sift in the dry ingredients and let it mix until a dough forms.
3. Transfer to a floured surface and lightly knead with your hands. Then, place the dough in a large oiled bowl and cover with a wet kitchen towel. Let it double in size in a slightly warm oven or proofing drawer for 2 hours.
4. Chop the apples and mix the apple pie filling ingredients together. (Optional) Simmer in a pan on medium heat until the apples slightly soften and the liquid thickens. Set aside to cool.
5. In the meantime, take out the risen dough. Punch it back down, then roll it out to 70cm wide by 50cm high on a lightly floured surface. Spread a layer of softened butter and sprinkle the cinnamon-sugar mixture on top. Then spread the apple pie filling evenly, leaving one edge clear.
6. Roll up the dough. Slice it into 12 equal rolls (around 5.5cm each) and place in a 25xm by 35cm baking tray lined with parchment, leaving around an inch in between each roll. Let them rise again for around an hour in a warm place. While they are rising, preheat the oven to 180°c.
7. Lightly brush the tops with milk. Bake for 20 - 25 minutes or until golden in the lower-middle shelf. Once ready, take them out of the oven and let them cool.
8. Prepare the caramel icing by whisking all the ingredients together, adjusting the consistency as needed. Drizzle on top of the rolls. Serve and enjoy!