Apple Cinnamon Rolls (Soft Yeast Dough with Apple Cinnamon Filling)

Dissolve 1 teaspoon of instant yeast and a portion of sugar in 130ml of lukewarm milk for 5 minutes until foamy, then combine with 280g of bread flour and 1 egg until no dry flour remains.

Incorporate 60g of room temperature unsalted butter once the dough clumps together, then knead vigorously for 8 to 10 minutes until the surface is perfectly smooth, elastic, and no longer sticky.

Shape the dough into a ball and place it in a bowl covered with plastic wrap to proof in a warm area for 60 minutes until doubled in size, then gently deflate it with your fist.

Pat 150g diced apple dry with paper towels and mix 50g brown sugar with 2 teaspoons cinnamon for the filling.

Roll the deflated dough into a large, even rectangle.

Spread the cinnamon filling and apple evenly over the dough, roll it tightly from the bottom, and cut it into 6 pieces.

Arrange them with space between in a pan and proof in a warm place for 25 minutes, continuing when the gaps narrow and the dough feels lighter.

Bake in a preheated 180C oven for 20 to 22 minutes.

When the tops are evenly golden and the outside of the center roll looks set, remove from the pan and cool on a rack for about 5 minutes before serving warm.