This Apple and Cinnamon pull-apart features in the great Big Book of Bread by Anne Sheasby in the Speciality and Festive Breads chapter, I made it back in October when I was given a lot of apples and it was delicious.
For the dough:
450g strong white flour
1 teaspoon salt
2 teaspoons fast-action dried yeast
25g caster sugar
1 large egg, lightly beaten
Add the ingredients to the breadmaker pan in the order specified in the machine's manual. Set to Dough (2h 20m in mine).
For the filling:
175g light soft brown sugar
1 1/2 teaspoons ground cinnamon
3 eating apples, peeled, cored and thinly sliced
4 tablespoons double cream
25g butter, diced
25g walnuts, finely chopped (the original recipe mentions hazelnuts but I prefer walnuts)
Combine 55g soft brown sugar and the cinnamon, then add the apple slices and toss to mix well.
When the breadmaker finishes the cycle, turn the dough onto a lightly floured surface and knock back. Roll out to form a rectangle. Spoon the apple mixture evenly over the dough, leaving a border of 1cm around the edges.
Starting from the long side, roll up the dough tightly. Cut into 12 even slices and place them upright but at an angle so they just rest on each other in a greased tin (it's easier if you use a loose-bottomed springform, as mine doesn't have a tube section in the middle I placed a slice of the dough there). Cover and leave to rise in a warm place for about 1 1/2 - 2 hours or until doubled in size.
Bake in a pre-heated oven (190 ºC) for 25-30 minutes or until risen and golden brown. Cool slightly in the tin and then turn out onto a wire rack.
Meanwhile, place the remaining soft brown sugar, cream and butter in a small pan and heat gently, stirring until the sugar dissolves. Bring gently to the boil, then simmer uncovered for about 4 minutes or until the mixture thickens a little. Brush the hot pull-apart with this mixture and then sprinkle with the walnuts. Pull the rolls apart to serve.