Preparation time: 60 mins

Cooking time: 50 mins

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Cinnamon roll crust:

2 tsp ground cinnamon
1/3 cup (70gr) brown sugar

3 tbsp (45 gr) unsalted butter, at room temperature

1 sheet ready-rolled shortcrust pastry

flour for dusting

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Apple pie:

10 tart apples thinly sliced

juice of 1 lemon

butter for greasing

1 sheet ready-rolled shortcrust pastry

1/4 cup (50gr) brown sugar

1 tsp ground cinnamon

3 tsp vanilla extract

1 tbsp grated orange peel

1 egg, beaten

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White glaze icing:

1 cup (125gr) icing sugar

1 tbsp butter, softened

2 tbsp orange juice

1 tbsp grated orange peel

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Make the cinnamon-roll crust:

1. Combine brown sugar and cinnamon in a small bowl. Add the softened butter and mix until well combined.
2. Unroll the shortcrust pastry sheet on a lightly floured surface and spread the cinnamon butter evenly on top.
3. Roll the pie dough into a tight log.
4. Trim and discard about 1 1/2 inches (3-4cm) from both ends; cut the remaining log crosswise into 1/2inch (1,3cm)-thick pieces.
5. Arrange the pieces cut-side down in a somewhat circular shape on a floured parchment paper. Lightly dust with more flour, cover with an other baking parchment then gently roll out into a 10-inch (26cm) round. Refrigerate until ready to assemble the pie.

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Preparing the apple pie:

1. Peel and slice the apples. Toss with the lemon juice.
2. Grease the pie plate with melted butter. Line the plate with the second shortcrust pastry sheet and prick the base with a fork.
3. Arrange a first layer of apples in the dough-lined pie plate. Add brown sugar, cinnamon, vanilla and grated orange peel. Then repeat with a second layer.
4. Invert the cinnamon-roll crust on top and peel off the parchment. Trim off the the overhanging dough and pinch the crusts together. Brush with the beaten egg.
5. Bake at 400°C/200°C/Gas Mark 6, until the crust is golden brown and the filling is bubbling, about 50 minutes.

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White glaze icing:

1. Whisk icing sugar, butter and 2 tablespoons orange juice in a bowl until smooth.
2. Drizzle over the pie and brush it over the surface. Add grated orange peel.

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• 1/2ÌýcupÌýwarm water
• 1ÌýtablespoonÌýsugar
• 1ÌýpackageÌýRed Star Platinum Baking YeastÌý(2 1/4 teaspoons)
• 2ÌýlargeÌýeggsÌý(room temperature)
• 3ÌýtablespoonsÌývegetable oil
• 1ÌýcupÌýÌý(at room temperature)
• 1ÌýteaspoonÌýsalt
• 3-4ÌýcupsÌýall-purpose flourÌý(slightly adjust this based on differing starters

Procedure:

• In the bowl of a stand mixer, pour in the warm water and sugar.
• Sprinkle the yeast over the water. Allow it to sit for 2-3 minutes. *Be sure the water isn’t too hot. It should be about 110-115 degrees Fahrenheit.)
• Add the eggs, oil, starter and salt. Mix gently until combined. Note: The starter does not have to be active. It can be sourdough discard.
• ddÌý3 cups of flourÌýand mix the dough using the beater blade until combined. At this point, add more flour, 1/4 cup at a time. I've found that sourdough starters are often varying in consistency, sometimes thicker or thinner than other times. Add enough flour so that the bread dough feels slightly tacky.ÌýIt should not feel dry, but yet shouldn't stick all over your hands. We find that 3 1/2 cups of flour works great with our starter. The dough will get less sticky as you knead it, so be careful not to add too much flour at the start!
• Knead the dough using the dough hook on the stand mixer for about 7 minutes or until the dough feels smooth, springs back if you touch it and doesn’t feel too sticky. *You can also use the dough setting on a bread machine to knead the dough…or knead by hand! Just be careful not to add too much flour.*
• Place the dough in a greased bowl, cover it with cheesecloth or loosely with plastic wrap and set it in a warm spot. Allow the dough to rise for 1 hour or until doubled.
• Divide the dough into 12 balls. (Or if you want smaller rolls, make 15.)
• Roll the dough between your hands to make a smooth ball, then place the dough balls in a greased 9×13 baking pan.
• Allow the dough to rise again until almost doubled.
• In a small bowl, whisk together one egg and one tablespoon of water. Brush this egg wash on the tops of the unbaked rolls. This gives them that shiny golden brown top.
• Bake the rolls in an oven preheated to 375 degrees Fahrenheit for about 20 minutes.
• Serve the rolls warm and store any leftovers in an airtight container.