• Prepare the apple filling by peeling and chopping 6 Granny Smith apples. Toss the apples in lemon juice, so they do not discolour. Melt 45 g (3 tablespoons)of butter in a frying pan and sauté the apples for about 5 minutes until soft. Leave to cool. Drain the apples of any liquid.
• Whisk together brown sugar and cinnamon. Set aside.
• In a small bowl, dissolve a packet of yeast in warm water and set to one side. Heat milk and butter in a saucepan until warm, about 110°F and pour into a large mixing bowl. Add to the bowl, sugar, salt and egg. To this mixture, add 240 g (2 cups) plain flour and mix until smooth. Give the yeast mixture a quick mix then add to the dough mixture. Then add the remaining flour.
• Turn the dough onto a lightly floured surface and knead by hand for 5 - 10 minutes or until the dough is very smooth and elastic and no longer sticky. You could also knead the dough with a stand mixer fitted with a dough hook for 6-8 minutes.
• Shape the dough into a ball and then put in a lightly oiled bowl. Cover with cling film and leave to rise in a warm place for 1 to 11/2 hours or until doubled in size. The best place to do this, is on the oven. Turn the oven on to 200°F. Heat for 2 minutes and then turn it off. Place your covered dough in the oven and leave it to rise.
• Grease and line a 9 by 13 inch baking tin. Turn out the dough onto a lightly floured surface and knead gently for 1 minute. Roll out the dough into a rectangle 15 by 9 inches. Spread 30 g of softened butter over the dough leaving a 1 inch border all round. Sprinkle the buttered dough with cinnamon sugar mixture. Lightly press the cinnamon sugar into the butter.
• Roll up starting from one long edge and press down to seal. Use a sharp knife and cut into 9 pieces. Arrange in the prepared tin. Cover with cling film and leave to proof in a warm place for 40 minutes.

  Preheat the oven to 190 °C. Bake the rolls in the preheated oven for 20 - 25 minutes, until well risen and golden in colour. Remove from oven and place on a cooling rack.

Caramel Sauce

• Pour sugar into In a heavy based sauce pan. Pour the water around the edges and stir to mix in. Dip a clean pastry brush in water and wash any sugar that gets on the edges of the saucepan.
• Turn on the burner and cook on medium high heat. Swirl the saucepan occasionally to redistribute the caramel around the pot. Cook until the mixture turns to caramel. This takes 4-5 minutes.
• Immediately remove from heat, then carefully stir in cream and butter. Caramel will bubble rapidly. Once the bubbling has stopped, mix in salt.
• Leave the salted caramel sauce to cool, then transfer to an airtight container or jar.