Put lukewarm milk, fresh yeast and half of the sugar (40g) in a bowl and beat with a fork to melt the yeast. Cover with cling film and let rest at room temperature for 10 minutes. After the resting time add melted butter (not hot!), salt, remaining sugar (40g), egg and yolk and beat with a fork to get a homogenous dough. Add flour little by little. First mix in with a fork and then knead on the work surface.

Form a loaf, put it into a large oiled bowl, cover with cling film or a kitchen towel and let rise at room temperature for about 60-90 minutes. In the meantime, put very soft butter (it should have the consistency of an ointment), cane sugar, cornstarch, cinnamon and salt in a bowl. Mix all ingredients with a dough scraper to get a homogeneous cream. Peel the apples and cut them into very small cubes.

Roll the dough out to a rectangle of about 45x30 cm and 5-6 mm thick. Use a dough scraper to distribute a thin layer of butter-cinnamon-cream on the rectangle. Cut the longer side into 6 stripes of equal size (about 7 cm each) with the help of a pastry wheel and distribute the apple cubes on them. Roll up each stripe, cut each roll into halves with a sharp knife and arrange the halves with the cutting side facing down evenly on a 20x30cm baking tray covered with baking paper.

Cover the cinnamon rolls with a kitchen towel and let them rise for about 20-30 minutes. Bake in the oven at 180° (top/bottom heat) for about 35 minutes after the rising time. Remove from the oven and let cool. Prepare the icing in a bowl by mixing powdered sugar and hot water with a whisk. Put the icing in a pastry bag and decorate the cinnamon rolls with thin lines. Alternatively, you can also use a spoon.

Tips
•You can also use 5 g of dry yeast instead of 15 g of fresh yeast.
•Depending on your oven, you might have to bake your cinnamon rolls 5 minutes less or more.
•This yeast-risen pastry tastes best fresh.