Start immediately with the dough: dissolve the yeast and sugar in the slightly warm milk, then add the melted (but warm) butter and the egg and beat all together, finally also incorporate the flour and salt.
Knead until you get a smooth and homogeneous dough, then cover the bowl with cling film and let it rise for at least 2 hours or until doubled.
Meanwhile, peel the apples and cut them into small cubes.
In a bowl, mix the ingredients for the filling (soft butter, brown sugar, cinnamon, cornstarch and salt).
When the dough has doubled in volume, deflate it on a floured work surface and roll it out into a sheet of about 0.5 cm, about 30×45 cm in size.
Spread the butter mixture on the pastry, then sprinkle with the apple pieces, distributing them evenly.
At this point, roll the dough on itself from the long side, then cut the roll at regular intervals, so that about 15 rolls come out.
Arrange them in a buttered pan measuring about 20×30 cm (or in any case large enough for all the brioches to enter without touching each other), then let them rise for another hour.
Bake for about 30 minutes in a static oven preheated to 180 ° C, then remove from the oven, let it cool and decorate with the icing, simply mix the icing sugar with the water.
Apple cinnamon rolls are ready.
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