In the bowl of a stand mixer fitted with a dough hook attachment (or use a hand mixer with hook attachments and a large mixing bowl), combine the flour, yeast, sugar, cinnamon, and salt.

Add the egg and milk and knead on medium-low for 3 minutes. Then switch to medium and knead for 5 minutes, or until the dough has formed but still sticks to your hands.

Add the butter one tablespoon at a time and knead until fully incorporated. Don’t add the next portion of butter unless the previous one was completely incorporated.

When all butter is in, switch to medium and knead for 7 minutes, or until you can stretch a small piece of the dough into a square, creating a film thin enough for light to pass through (windowpane test). The dough won’t be that sticky anymore and it will look hydrated, silky, and smooth.

Cover the bowl with plastic wrap and leave it in a warm place to proof for one hour (I use an oven with the lights on). Or, you can place the dough in the fridge to proof overnight.

(Skip this step if you proofed your dough in the fridge overnight!) When the dough has risen, punch it down and place it on top of a piece of plastic wrap. Form a small rectangle and close the plastic wrap. Place into the freezer for 30-60 minutes or until well chilled and not soft but still pliable.

Into a skillet, add all the apple filling ingredients, and mix well.

Cook for about 5 minutes, stirring occasionally until the apples are soft and the sauce has caramelized.

Remove the skillet from the heat and separate the syrup and the apple cubes using a strainer into two separate bowls.

Combine the brown sugar, white sugar, and cinnamon in a bowl and take the butter out from the fridge to soften, or heat it in a microwave for 5-10 seconds at a time until very soft but not melted.

When the dough has chilled, place it onto a floured surface. Sprinkle the top with flour and roll it into a 13" by 20" (33cm by 50cm) rectangle. Add more flour when needed.

Spread the soft butter for the sugar filling over the surface, leaving ½ inch at one long end of the rectangle untouched. Sprinkle with the prepared sugar and cinnamon mixture and press gently. Then, spread the apple cubes on top.

Roll up lengthwise, starting with the end that is covered with filling, so you have one big log. Take the end of the rectangle that is not covered with the fillings and pinch it into the rest of the log to form a seam. Roll the log so the seam is on the bottom.

Cut the log into 12 slices using a sharp knife or dental floss. Place them into a 9" by 13" (22cm by 33cm) deep pan greased with butter and cover with a kitchen towel for 30-40 minutes to proof.

Meanwhile, preheat the oven to 375C (190F).

Bake the rolls on the middle rack for 25 minutes or until golden brown on top and risen. The internal temperature of the dough should be 195C (90F) if you check it with an instant-read thermometer. Remove from the oven and let cool down until just warm.

Brush the rolls with the apple syrup from cooking apple cubes and serve.