First day - first proofing

• Start with mixing half of the sugar with lukewarm milk then sprinkle yeast on top. Make sure that the kitchen is nice and warm, and in 10 minutes the yeast should foam
• Place the yeast mixture into your stand mixer with the kneading hook on, then mix it together with the egg and egg yolk
• Mix in dry ingredients; bread flour, rest of the sugar, and salt, and start kneading until the dough until it comes together
• Slowly start to add room temp (soft) butter chunks by piece to the dough. Knead the dough for another 10 minutes on medium high speed until it becomes elastic and shiny and not sticky any longer
• Move the dough into a bowl, cover it with plastic wrap and let it rest and rise in the fridge overnight for 12 hours. Alternatively, rise the dough for 1-2hours at room temperature in a warm but not hot (avoid direct heat) spot in your kitchen

Second day

Make the Apple Cinnamon filling

• Peel and cut apples into identical pieces, then with the rest of the ingredients cook it for about 10 minutes until the apples slighly soften and the mixture thickens
• Let filling completely cool before using

Second proofing

• After the dough has risen overnight, with the help of a rolling pin roll it into a rectangle of 42x30 cm / 16x12 inches (on a Silicone baking mat). Alternatively, roll the dough on the kitchen counter on a lightly floured surface
• Pop the dough in and out of the freezer for a few minutes to chill between steps, make sure the dough is always cold enough to work with
• Spread Apple cinnamon filling on top and roll the dough up evenly and tightly from the longer end then press to seal the end onto the roll
• Grease a sheet pan
• Cut the sasuage shape dough into 12. Make sure the dough is nice and chilled during the process, and pop it back into the freezer for a few minutes if necessary between steps
• Place the rolls into the pan by leaving some space in for the dough to rise
• Proof cinnamon rolls the second time now at room temp. Proofing might take 1-2h depending on your kitchen temp, wait until the dough doubled in size

Baking

• Pre-heat your oven to 190C / 374F (no fan), then lower the temp to 180C / 356F and bake the cinnamon rolls for about 40 minutes. Bake until a skewer inserted comes out clean and rolls are golden brown

Cream cheese icing

• Make the cream cheese icing by creaming cream cheese and powdered sugar for 2-3 minutes.
• Let the cinnamon apple rolls come to room temp, then apply the icing
• Store the Cinnamon rolls with apple pie filling in an air-tight container at room temperature (without the icing). Store in fridge with the icing