Preheat oven (top/bottom heat: 200 °C/circulating air: 175 °C). Slowly melt butter with cinnamon and honey or maple syrup in a saucepan. Wash apples, dry them, remove seeds and cut into fine cubes with the skin.
Roll out the yeast dough on a floured surface and brush generously with the butter mixture. Spread apple cubes and half of the porridge on top and roll the dough from the short side. Brush the dough roll with the remaining butter and roll the rest of the porridge.
Then cut the dough roll into 12 pieces of equal size and lay them out on a baking tray lined with baking paper. Bake the cinnamon rolls on the middle shelf for about 15 minutes. Let them cool down and dust with icing sugar.
Hint:If you want to make it vegan, instead of the butter mixture you can also use jam. Simply warm it slightly and brush the dough roll with it before baking.
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