Method

• 1.
  Place the flour, brown sugar, yeast and 1/2 tsp fine salt in a stand mixer fitted with the dough hook and mix to combine. Whisk the milk and egg in a jug, then add to flour mixture. Knead on medium speed for 8 minutes, or until a smooth dough. Transfer to a lightly floured benchtop and knead into a ball. Place in a greased bowl, cover with plastic wrap and stand in a warm place for 1 hour 30 minutes, or until doubled in size.
• 2.
  Meanwhile, for the apple filling, place all the ingredients in a medium saucepan and stir until combined. Cook, covered, over medium heat for 2-3 minutes, until the sugar dissolves and a syrup forms. Increase heat to medium-high and cook, stirring frequently, for 8 minutes, or until the apple softens and syrup evaporates. Set aside to cool.
• 3.
  On a lightly floured sheet of baking paper, roll dough out to a 45cm x 30cm rectangle, with the longest side closest to you. Spread over the apple filling and roll from top down into a tight scroll (see notes). Trim ends and cut log into 12 slices. Place cut-side up on a baking tray lined with baking paper, leaving a 1cm gap between each scroll. Cover with a sheet of baking paper and a tea towel. Stand in a warm place for 1 hour, or until puffed.
• 4.
  Preheat oven to 190°C/170°C fan-forced. Bake scrolls for 20 minutes, or until golden brown.
• 5.
  Mix the jam and boiling water in a small bowl. Remove scrolls from oven and immediately brush tops and sides with warm jam mixture. Cool scrolls to room temperature.
• 6.
  For the frosting, place the cream cheese and butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and smooth. Add the remaining ingredients and 1/2 tsp salt flakes, and beat on medium speed until well combined.
• 7.
  Spread frosting over the scrolls to serve.