Dirndl Kitchen

1 Combine the yeast and lukewarm milk and allow to sit for 5 minutes or until bubbly. Knead together with all other dough ingredients until you end up with a smooth dough. Cover and allow to rest in a warm spot until doubled in size, for about 1 hour.
2 Peel, core and small dice the apples, then toss with the juice of 1/2 a lemon or 1 Tbsp. 
3 Preheat the oven to 390℉ (200℃).
4 Roll out the dough in a rectangle 40 by 30 cm or 12 by 16 inches.
9 Rub on the butter using your hands. I know, it's a weird, but I think fun feeling.
5 Add the apples on top of the butter, then make a tight roll. Rolling up the long side, so you end up with a fat roll the width of the shorter side of the rectangle.
6 Cut the roll into 12 pieces, then lay them cut side up on two baking sheets prepped with parchment paper or reusable silicone baking mats. I forgot to do the following, but here another tip.Since you're baking the rolls spread out, the end dough piece tends to separate from each roll and becomes a bit too brown. To avoid this from happening, you can tuck each end piece under each roll.If any of them are taller than others (happens to me with the end pieces), press them down with your palm to make them a bit flatter.
8 Brush the rolls with 1 tablespoon of melted butter before baking, bake on the middle rack for 20 minutes. Rotate them halfway through baking, so they brown evenly. 
7 While baking, combine the cinnamon and sugar. When finished baking, brush with more melted butter and dip them upside down into a bowl of cinnamon sugar.