You will need half a batch of my crescent roll dough recipe.

• Make the crescent roll dough using the instructions for either the bread machine or stand mixer and allow the dough to double in size.

  If you have made the full recipe divide the dough into two. Use one half for this recipe and freeze the remaining half for another time. Each half will weigh approximately 580 grams (20.45 ounces).

While you are waiting for the dough to rise:

• In a small bowl mix the brown sugar, cinnamon and nutmeg. Put aside.
• Cored and cut the apple into ½ cm cubes and mix with the lemon juice this will stop the apples from going brown. Put aside.
• Chop the walnuts and mix with the cranberries. Put aside.

Line a 32cm x 23 cm rectangle cake tin with parchment paper.

When the dough has doubled in size:

• Roll the dough into a 39 cm a 34 cm rectangle.
• Evenly spread the brown sugar, cinnamon and nutmeg over the dough, almost to the edges. Then scatter over the diced apple, dried cranberries and walnuts.
• Starting at one edge, roll the dough up like you would a Swiss roll, ending with the seam facing down. Don't worry too much if the filling spills out from the sides, just press it back in when you have finished shaping the roll.
  
• Cut the roll into 12 even sized pieces. If you like you can use a ruler and knife to mark the cutting points. Then use a sharp knife to cut into rolls.
  
• Place the rolls with cut side up, into a lined 32 cm by 23 cm cake tin, allowing space between the rolls.
  
• Cover the tray with plastic food wrap, or a clean tea towel. Place in a warm area and allow the rolls to double in size.

When the rolls have almost doubled in size, pre-heat the oven to 180 C ,

• When the rolls have double in size, brush the tops of the buns with a little melted butter and bake for 15- 20 minutes or until golden and cooked.
• Remove from the oven. Allow the buns to cool in the tin.
• The buns can either be brushed with melted butter before serving or drizzled with icing.

To make the icing

• Place the icing sugar into a small bowl and add just enough milk to make a thick paste, then drizzle over the buns.