Apple Pecan Cinnamon Rolls

For bread
350g High Protein flour or Bread flour
30g caster sugar
1/2tsp salt
1tsp instant yeast
210g fresh milk
25g unsalted butter, room temp.

For filling
1/2 large granny smith, cored and finely
chopped
50g Pecan, toasted, chopped
70g salted butter, room temp.
50g light brown sugar
1tbsp cinnamon powder

Method
1. To make bread, mix all ingredients except butter in a mixing bowl, mix and
knead till smooth dough.
2. Add in butter, knead till dough is elastic and smooth. Cover and set aside to
proof till double.
3. To make filling, beat butter and brown sugar till light and pale, add in
cinnamon powder, mix to combine.
4. Punch down the dough to expel air, use a rolling pin, roll into 10x14
rectangular. Spread cinnamon mixture evenly on the dough.
5. Sprinkle with apple and pecan pieces. Roll up the dough tightly like a swiss
roll, cut into 12 equal pieces. Place it on a 12 holes muffin pan, let is proof
for another 30-45mins.
6. Brush egg on top of the dough, bake at pre-heated oven at 170C for 2025mins or until golden brown.