Apple Cinnamon Rolls

With golden dough wrapped around syrupy, rich, fruit and spice layers drenched with a decadent maple glaze, these apple cinnamon rolls are cut of a slightly different cloth to the classic cinnamon rolls you know and love. They have a bit less of a fluffy rise, but this really plays to the advantage of the classic apple/raisin/brown sugar/cinnamon flavour combo in the filling. As the rolls cool, the extra denseness of the dough helps to reabsorb the fruit juices to create the sticky, decicious layers without the whole thing getting too soft and soggy.

Your secret weapon in this bake is the Greek yoghurt. It provides acid to assist the self-raising flour in its rising properties, so that will cut down on the need for yeast and rising time — so you can get this from mixing bowl to serving plate in less than an hour. As an added bonus, the yoghurt also keeps the dough nice and tender.

You'll need to hustle a bit once you've got the dough ready to go. The longer it's at room temperature, the stickier it gets, so once you've got it ready to roll, spread it flat and get the filling down. Don't worry about getting it into a perfect rectangle — you can always neaten it up later.

Once you've got your filling mix on the dough, roll it up as tightly as you can to get as many layers as possible. To cut it into 8 even slices, cut the roll in half, then half again, then once more. Give them a minimal amount of room apart on your baking tray. When they expand in the oven, they will touch each other at the base for those soft edges, but will also ensure the top will be nice and crispy.

The maple glaze is entirely optional, but totally recommended if you'd like to ramp this treat up to an extra level of indulgence.