Line a 9 inch square baking tray with baking paper.

We often find the easiest way of doing this is to cut a strip the width of the baking tin and lay it inside in one direction then do the same with another piece in the other direction. Leave a little bit of baking paper overhanging the edge to make it easier to remove once it’s baked.

Start by adding the dry ingredients (flour, sugar, salt, and yeast)  into a large mixing bowl or the bowl of a free-standing mixer.

When you add the salt, sugar and yeast, add them to separate sides of your bowl and make sure your kids use their finger to level the tea spoons so that they add just the right amount. Set it aside for now.

Measure the water and milk out and add them to a microwaveable bowl. Get your kids to measure the butter and cut it into a few small pieces then add it to the bowl.

Pop your bowl with the milk/water/butter into in the microwave for approx 45-60 seconds until the butter has melted. Test that the mixture is warm rather than hot – I just dipped my finger in to check. It should feel like a nice temperature. (If it’s too hot it’ll kill the yeast and if it's cold the yeast won't activate properly).

Get your kids to crack the egg into a small bowl then add it to your flour. We never add it straight in just in case any shell goes in. If it does, simply fish it out with a larger piece of shell or a teaspoon.

Pour the milk/butter mixture into the flour.

Knead your mixture for 5-10 minutes, either by hand or using the dough hook on your stand mixer. We tend to use use our mixer as it’s a bit easier and quicker and less messy. It’s ready when it’s not quite as sticky any more.

If you’re using your hands get your kids to pull and push the dough for about 10 minutes until it stops being quite so sticky. This is quite a sticky dough however so you might find it easier if you use a dough scraper.

Pop the dough in a lightly oiled bowl, cover it and leave it to rest for about 10 minutes.

Preheat your oven to 90C / 80C fan / 200F and turn off after 10 minutes or just before your put your rolls inside.

While your dough is resting, prepare the filling.

Measure out the butter and make sure it is soft enough so spread. If it’s not, pop it in the microwave until it has softened.

Get your kids to measure the cinnamon and sugar into a small bowl, and give them a mix.

Peel and core the apples, then get your kids to cut them into small pieces. If you have one, use an apple slicer to core and slice the apples, and then get your kids to use regular knives to chop them up into smaller pieces.

Dishes like these apple cinnamon rolls are a great way for your kids to practice their chopping skills as you can do it with a relatively blunt knife and it doesn’t really matter too much if the apple pieces are a little uneven. If there are any larger chunks left after your kids have cut them up, chop them up a little more as you don’t want any really big bits of apple in the cinnamon rolls.

If you find it easier, you can get your kids to use a coarse grater to grate the apple.

Get your child to sprinkle some flour down on your work surface and then help you roll the dough out to a 15×9 inch (23 x 38 cm) rectangle.

Spread the butter all over the top, making sure your kids go right to the edges. We used a rubber spatula rather than a knife as it was a bit kinder on the dough. If you have a silicone pastry brush, that works as well, or the back of a spoon.

Sprinkle the sugar/cinnamon mixture evenly over the top of the dough, then add the pieces of apple.

Finally, get your kids to drizzle the caramel over the top of the apple. If your caramel is too thick to drizzle, measure it into a small bowl then pop it in the microwave for ten seconds or so to warm it and make it a bit runnier.

Get your kids to help roll the dough up tightly from long end. Try and make the rolls as tight as possible.

Cut off the ends of the roll with a sharp knife to neaten the edge, then cut the remaining roll into 9 even pieces. It might be easier to make sure your pieces are even if you mark where the cuts are supposed to go first.

Put each piece or roll in your baking tray, swirl side facing up. You should end up with three rows of three rolls. Lightly cover your tin with foil.

Pop the caramel apple cinnamon rolls in the oven to rise. Make sure you remember to turn the oven off. Let it rise for 20 minutes or so.

After 20 minutes, keep the buns in the oven, remove the tin foil and turn the oven up to 190C / 180C Fan / 375F.

Bake the raspberry swirl rolls for 20-25 minutes. They’re ready when they have turned golden and are cooked right through to the bottom.

Remove the caramel apple cinnamon rolls from the oven and leave them to cool in the tin.

Once the rolls have cooled, drizzle over the caramel. Remove them from the tin, serve and enjoy.