Firstly, to prepare the dough place the yeast, milk in a bowl and mix to combine set aside a 30-45 seconds.

In a large bowl or a mixing bowl , place the flour, then add the sugar, salt, and stir to combine.

Next add the yeast and milk mixture, then add the egg and softened butter.

Using your hands or a hook attachment if using a food mixer, combine the dough until it comes away from the sides of the bowl. Place in a lightly greased bowl, cover with a damp tea towel or cling film. Set aside at room temperature for 1 hour or until doubled in size.

In the meantime, make the filling, place the butter, sugar, cinnamon in a bowl and combine until smooth. Add the apple compote and stir once more. Set aside.

Once the dough has doubled in size, transfer on a lightly floured working surface. Roll the dough out to make a 60cm x 15cm rectangle approx. Spread over the flavoured butter.

Starting with the longest side, roll tightly to enclose the filling.

Trim the edges of the roll and cut into 6-12 even pieces. Place the pieces, side-by-side and scroll-side up in a greased baking tin. Set aside for 30 -45 minutes or until doubled in side.

Preheat oven to 180°C.

Bake for 25 -35 minutes or until cooked through and golden. Allow to stand for 2-3 minutes then drizzle the caramel sauce over. Tear apart and Enjoy while still warm.