Fluffy Apple and Cinnamon Rolls with Caramel Drizzle by Gayle Chapman

1.

Whisk the milk, yeast and one tablespoon of sugar together in the bowl and leave to sit for 5 minutes – when you see frothy bubbles on the top you know the magic is happening

2.

Add the eggs, softened butter, salt and 550g of flour to the bowl of your stand mixer with the dough hook attached. Pour in your activated milk and mix on a slow setting for a couple of minutes to ensure the flour absorbs the liquid – use a spatula to scrape down the side of the bowl to ensure all the flour is incorporated. If it’s looking really wet, add the remaining flour a tablespoon at a time until it comes together. Once absorbed, turn the power to medium and let the dough hook do the work for 5 minutes. The dough should be soft and a little sticky here so go easy on the last bit of flour and only add it if you think you need to. If you don’t have a stand mixer, you can bring the mixture together in a bowl and then when you have something that resembles a dough, knead on a lightly floured work surface by hand for about 8-10 minutes.

3.

Cover the dough with a damp tea towel or clingfilm and put the bowl somewhere warm to rise for about an hour or so until it doubles in size. My kitchen is quite cold, so I usually put it upstairs in a warm room or close to my heated clothes dryer.

4.

While the dough is proving make your filling by combining the cinnamon and sugar and chopping the apples.

5.

Line a 9×13in a baking tray with baking paper and get ready to assemble.

6.

When the dough has doubled in size tip it onto a floured work surface and use a rolling pin to create a rectangle about 14x20in. This doesn’t need to be exact, but it’s a good guide.

7.

Spread the butter all over the dough, then sprinkle on the sugar followed by the apple chunks.

8.

Take the long end and roll up tightly so you have one long sausage of dough. You want to make 12 swirls and I think the best way to do this without measuring is to trim the ends and discard them and then cut the sausage in half, cut the two pieces you’ve now have in half and then cut the four pieces you’re left with into three. Put these into the lined tray and allow them to rise until puffy – this takes about 30- 45 mins.

9.

Preheat your oven to 165C/330F fan and when it’s come to temperature, bake the swirls for 25-30 minutes until golden brown on top.

10.

While your rolls are cooling, make the icing by mixing the icing sugar with the water until you have opaque icing that’s smooth and not too runny.

11.

Once the rolls are cooled, drizzle the icing all over followed by the caramel sauce which is optional, but so good. Use sparingly, about 2 tbs is plenty as it’s quite sweet.

12.

These rolls can be stored in an airtight container for a few days at room temperature, but they’re best eaten the day you make them. I perk them up again by putting them in the microwave for 10-15 seconds.