Step 1

Add milk and butter to a small saucepan and pop on a low heat, to warm the milk and melt the butter. Once the butter is melted, remove the milk from the heat.

Step 2

If the milk is hot to the touch, leave to cool for a minute or two. You want the milk to be warm but you should be able to stick your finger in there without it burning. Also check that your yeast has reacted and started to bubble a little on the edges.

Step 3

To make the dough, add eggs and milk mixture to your sugar and salt. Slowly start to mix together using a dough hook. Add flour (one cup at a time) and cinnamon.

Step 4

Then add yeast mixture, water and all, and continue to mix. Mix for another few minutes until a nice soft dough forms*. Once the dough comes together, remove it from the bowl and place it on a lightly floured bench.

Step 5

Knead the dough by hand for 2 minutes or so until it is soft and smooth. Add a little flour to the bench if it’s a little sticky but not too much as we want the dough to be nice and light.

Step 6

Then bring your dough into a ball and place in a large mixing bowl that has been greased well with butter or a little vegetable oil. Cover with cling wrap and leave to rise for at least 1 hour – it should double in size.

Step 7

Smear softened butter all over the dough using a butter knife going right to the edges. Combine sugar and cinnamon and generously sprinkle all over the butter. Sprinkle over chopped apple. Finally, spoon over approximately 1/2 of your homemade caramel sauce over the top.

Step 8

Roll up your dough, from the long end, then cut into rolls using a serrated knife. Place 6-7 rolls in each pie plate, leaving space between each roll for them to rise. Loosely cover with cling wrap and leave to rest for at least 30 minutes.

Step 9

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake rolls for approximately 18-20 minutes or until golden brown on top. Spoon over the rest of the caramel while they’re warm. These rolls are best eaten on the day they are made.