1. Flour

If you don't have self-raising flour on hand, you can use a mix of all purpose flour / plain flour and baking powder instead. You'll need 2 teaspoons of baking power for each cup of all purpose flour. So if your dough uses 1 & 1/2 cups of flour, use 3 teaspoons of baking powder etc.

2. Storing

Once the rolls have cooled completely, store in an airtight container at room temperature for a day, or in the freezer for up to 3 months (don't glaze if freezing).  

I like to zap them in the microwave before serving to warm them up again.  I LOVE warm apple cinnamon rolls. 

3. Tips for making Apple Cinnamon Rolls

• Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!

• You want to work quickly with this dough - it tends to get stickier the longer it's at room temperature so once you have the right consistency roll it out, load it up and roll it up.  
• Don't worry too much about getting a perfect rectangle shape.  I certainly never do.  Just roll it out as much as you can then load it up.
• Roll it up as tightly as possible and try to cut it into 8 even parts.  This is easier to do if you cut the roll in half first, then half again, and again. 
• Keep a close eye on the scrolls at around 10 minutes in the oven.  You want them to be lovely and golden.  
• If you're planning to freeze some for later, skip glazing them.