Apple Cinnamon Rolls

Pour warm milk into a bowl, add sugar and yeast. Stir and let sit for 7-10 minutes until a light foamy cap forms. Once the foam appears, add the butter and salt, and stir.

Gently incorporate the pre-sifted flour. Stir briefly, then transfer to a lightly floured work surface and knead the dough.

Lightly coat a bowl with vegetable oil, place the dough inside, cover with plastic wrap, and let rise in a warm place for 1 hour.

Peel and core the apples, then dice them small. Transfer to a saucepan or skillet. Add lemon juice, sugar, cinnamon, and a splash of vegetable oil. Cook over medium heat until tender, stirring occasionally. Remove from heat once the juices have evaporated and the apples are tender and caramelized.

Punch down the risen dough and turn it out onto your work surface. Roll it out into a 0.5-0.7 cm thick rectangle. Spread the cooled filling over the dough, add sugar and chopped nuts of your choice (you can also brush the dough evenly with melted coconut oil first).

Roll the dough up tightly, securing each turn. Cut into 8 equal portions using a wet knife or unflavored dental floss. Transfer to a baking sheet lined with parchment paper and let proof in a warm place for 15-30 minutes.

Bake at 180°C (350°F) for 30-35 minutes, keeping an eye on your oven.