Caramel Apple Pie Cinnabon (yeast Free) recipe by Ruhana Ebrahim

Ingredients

• 180g butter/baking margarine
• 4 cups self-raising flour
• ¼ teaspoon salt
• Milk (as needed)
• 60g butter (softened)
• ½ cup brown sugar
• 4 tablespoon cinnamon powder
• 4 large pink apples (peeled, finely diced)
• 50g chopped pecan nuts (optional)
• Melted butter (for baking)
• ¼ cup butter
• ¼ cup brown sugar
• ¼ tin condensed milk
• ½ teaspoon caramel essence
• 1. Rub the butter into dry ingredients and form crumbs.
• 2. Add milk as needed to form a soft dough. (Do not over knead).
• 3. Divide dough into 2 portions. Roll on lightly floured surface into 2 rectangles (approx 20cm x 40cm).
• 4. Spread on butter for filling.
• 5. Mix sugar, apples, cinnamon and pecans.
• 6. Spread filling onto butter.
• 7. Roll into swiss roll shape, even out the log of dough.
• 8. Cut into 3cm thick slices.
• 9. Place on a greased baking sheet, drizzle over melted butter.
• 10. Place in preheated oven at 190degC and bake for 15min or until risen and lightly golden. Leave aside.
• 11. In a saucepan heat butter and sugar for topping.
• 12. Once sugar is melted, add essence and condensed milk.
• 13. Simmer and allow to thicken into thick pouring consistency.
• 14. Pour over cinnabons.
• 15. Sprinkle over cinnamon powder and serve