We start by mixing the warm milk, sugar, yeast in a large mixing bowl. Let this rise until frothy. Add the flour, baking powder, salt, egg and knead until combined.

Add the butter and continue kneading on medium for 4-6 mins until silky smooth. If you are doing this by hand it would take around 10 mins to bring the dough together. Form into a ball, drizzle the bowl with oil, cover and rest for 1 hour.

In the mean time lets make the filling. In a sauté pan add the butter, cinnamon and apples. Let them fry for a couple of minutes. We then add the sugar and let it melt completely. Once it starts to bubble a little, add the corn flour and stir well to ensure there are no flour pockets. Once it thickens, take off the heat and let the mixture cool in fridge.

The dough should have doubled in size by now, if it hasn’t, let it rise for more time. Turn the dough out onto a clean counter top and roll it out into rectangle shape around 10x15 inches.

Mix the ingredients for the cinnamon butter in a bowl and spread it evenly on the dough. Add the cooled apple filling into the dough and spread it around.

Roll the dough into a log and cut into 12 pieces, I use a sharp knife but dental floss also works. I like my buns huge so I cut mine into 9.

Transfer your baking tin, cover and let them rise for 15 mins. Preheat the oven to 180℃ in the mean time. Once risen, bake for 25 mins until the top is golden and the the filling is bubbly. If it doesn’t have enough color you can bake it for a couple of mins more but don’t over bake them.

Optional - In a small bowl mix the cream cheese, maple syrup and vanilla together. Pour in the melted butter and bourbon. Stir well and use it as an icing for the buns on top. I would recommend icing the buns while they are warm as it melts into the swirl.