1- Prepare a stand mixer with a paddle attachment.

2- In a small bowl, combine 1/2 cup warm water and 2 1/4 teaspoons dried yeast, then set aside in a warm place.

3- In the mixer bowl, blend 60 grams softened butter, 1/2 cup white sugar, 1/2 teaspoon salt, and 1 cup hot water for less than a minute.

4- Add 1 cup of plain white flour and mix until smooth.

5- Add the yeast mixture and mix well.

6- Incorporate 1 beaten egg thoroughly.

7- Switch to a dough hook attachment.

8- Add the remaining 3 1/2 cups of plain white flour and mix for 3 minutes.

9- Flour the work surface generously and knead the dough until smooth and soft, adding flour as needed.

10- Place the dough in a greased bowl, cover with a tea towel, and let it rise in a warm place for 30 minutes or until doubled in size.

11- Prepare a floured bench and line a 9×13 inch roasting dish with baking paper.

12- Roll the dough into a rectangle about 1cm thick.

13- Spread 40 grams softened butter over the dough and sprinkle 1/4 cup packed brown sugar evenly.

14- Cook 4-5 peeled, cored, and finely diced apples, 1/3 cup white sugar, 2 tablespoons butter, 2 teaspoons ground cinnamon, and 1 teaspoon vanilla essence in a pan over medium heat until the apples soften, then cool slightly.

15- Spread the apple mixture evenly over the dough.

16- Roll the dough tightly from the long side and seal the seam underneath.

17- Cut the roll into 2-3cm pieces and place them cut side up in the prepared pan.

18- Cover and let rise in a warm spot for 1 hour or until doubled in size.

19- Preheat the oven to 175°C (conventional).

20- Bake the rolls for 30 minutes until lightly golden.

21- Prepare the icing by mixing 2 cups sifted icing sugar, 1 teaspoon melted butter (5 grams), and 1 teaspoon vanilla essence, adding water gradually to achieve the desired consistency.

22- Serve the rolls warm with the icing or store in an airtight container; they can be frozen with or without icing.