2 ¼teaspoonsinstant or active dry yeast(1 sachet / 8g) (notes)
⅓cupwhite granulated sugar(66g / 2.3oz)
FOR THE FILLING
4cupssliced Granny Smith apples(3 large or 4 medium)
½cuppacked brown sugar(100g / 3.5oz)
30gunsalted butter(2 tablespoons)
1egg yolk with a dash of water
FRANGELICO CARAMEL SAUCE
½cuppacked brown sugar
¼cupunsalted butter(57g / ½ stick)
¼cupthickened (heavy) cream
2tablespoonsFrangelico liqueur, optional (notes)
1tablespoontoasted hazelnuts, roughly chopped
9x13 inch baking tray
MAKING THE DOUGH
In a small saucepan over low heat, melt together the butter and roughly one third of the milk. Stir or swirl to melt without overheating. Add the remaining cold milk and set aside.
In the bowl of a stand mixer (or see notes) add the flour, yeast, sugar and salt then give it a good mix around.
Pour in the warm milk mixture, give it a quick stir then add the egg.
Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking.
Brush a clean bowl with a little oil then place the dough into it. flip it over so that has a coating of oil all over. Cover with a plate and let it sit in a warm place for 1 hour or until doubled in size.
MAKE THE FILLING
Peel, then thinly slice the apples and chop into smaller chunks.
Add the chopped apples, brown sugar, cinnamon and butter to a heavy based pan and cook stirring until the sugar dissolves.
Let it simmer, stirring now and then, for a further 7-8 minutes or until the liquid reduces to at least a third and is quite thick.
Let the filling cool to room temperature (you can speed this up in the fridge if you need to).
ASSEMBLING THE CINNAMON ROLLS
Grease a 9x13 inch baking tray.
Roll the dough out on a lightly floured surface to a large 30x35cm (12x14 inches) rectangle, about 5-6mm thick.
Evenly spread the cooled filling over the dough leaving 1 inch on the longest side uncovered.
Roll up from the longest side nearest you towards the other, as tightly as you can without squeezing the syrup out, then use a sharp knife to cut into 12 even pieces (notes).
Place the rolls evenly spaced onto the baking tray cut side up. Let them rest and rise for another 30 minutes until roughly 1.5 times the size.
Preheat the oven to 180C / 350F / 160C fan forced.
Beat together the egg yolk and water then brush all over the exposed dough of the rolls.
Bake for 24 minutes, turning the tray at the halfway mark, until golden.
FRANGELICO CARAMEL SAUCE
While the rolls are baking, combine the sugar, water and butter in a heavy based saucepan and cook over medium heat, stirring until all combined and the sugar has dissolved.
Once sugar is dissolved, bring it to a bubble and keep stirring for another minute.
Add the cream, liqueur and salt and stir in. Bring it back to a boil for 2-3 minutes, stirring often, until you see it has thickened.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide)
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker.
By hand: You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic (10-12 minutes) and resist the urge to add more flour. See the post for all the tips.
Cutting the rolls: to cut them evenly, cut the log in half. Then cut each half in half. Now cut each of the 4 pieces into 3.
Liqueur: the Frangelico gives a subtle but lovely flavour, if you want a stronger flavour add an extra tablespoon. You can also use other liqueurs of your choice like amaretto, brandy or bourbon but these all have a much stronger flavour, so stick to a maximum of 2 tablespoons.
Make ahead: The recipe can be made ahead up to the step of placing the cut rolls on the baking tray. Cover the tray with plastic wrap and keep in the fridge overnight. Let them come to room temperature before baking.