On a cold winter day, have a Caramel Apple Cinnamon Roll!

Prepare all the ingredients.

Put all ingredients except the butter into the stand mixer.

Mix on low speed until no dry flour remains, then switch to high speed and knead until a thick gluten film forms.

Add the butter.

Knead until you can pull a thin, elastic windowpane.

Cover with plastic wrap and proof at 306C for 40 minutes.

Meanwhile, make the caramel apples: peel the apples and cut into small cubes.

Add the sugar to a pan.

Heat over low heat until it turns a caramel color.

Add the diced apples and simmer gently over low heat until the liquid reduces.

Add the ground cinnamon and butter.

Cook until almost no liquid remains, then remove from the pan and let cool for later use.

Roll out the proofed dough into a thin sheet.

Flip it over and roll the bottom edge a bit thinner.

Spread a layer of cream cheese if you like, or skip it.

Spread the caramel apples evenly on top, leaving the bottom 1/5 free of filling to make sealing easier.

Roll it up, not too tightly.

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Cut into slices about 2 cm wide.

Place on a baking tray and proof at 326C for 30340 minutes.

Brush the proofed rolls with egg wash on the surface.

Preheat the oven to 2006C top heat, 1706C bottom heat, and bake for about 15 minutes.

Tap the tray lightly after taking it out of the oven.

You really have to try this caramel apple filling  its the perfect match for winter.