Apple Pecan Cinnamon Rolls

For bread 350g High Protein flour or Bread flour 30g caster sugar 1/2tsp salt 1tsp instant yeast 210g fresh milk 25g unsalted butter, room temp.

For filling 1/2 large granny smith, cored and finely chopped 50g Pecan, toasted, chopped 70g salted butter, room temp. 50g light brown sugar 1tbsp cinnamon powder

Method

1. To make bread, mix all ingredients except butter in a mixing bowl, mix and knead till smooth dough.

2. Add in butter, knead till dough is elastic and smooth. Cover and set aside to proof till double.

3. To make filling, beat butter and brown sugar till light and pale, add in cinnamon powder, mix to combine.

4. Punch down the dough to expel air, use a rolling pin, roll into 10”x14” rectangular. Spread cinnamon mixture evenly on the dough.

5. Sprinkle with apple and pecan pieces. Roll up the dough tightly like a swiss roll, cut into 12 equal pieces. Place it on a 12 holes muffin pan, let is proof for another 30-45mins.

6. Brush egg on top of the dough, bake at pre-heated oven at 170C for 20-25mins or until golden brown.