Grease a 12-hole muffin tray with Rama Perfect Bake. Line each hole with a 12-cm x 12 cm baking paper.
Combine the flour, sugar, salt and yeast in a large mixing bowl.
Mix together the Rama, milk and eggs in a jug.
Add the dry ingredients to the dry ingredient and mix well until a workable dough forms.
Turn the dough out onto a clean working service. Knead the dough on a lightly floured surface until smooth and elastic, +- 8 minutes.
Put the dough in a lightly greased bowl and cover with plastic wrap, leave to rise in a warm spot until double in size, +- 1 hour
Heat the extra Rama in a frying pan over medium heat and fry the apples until caramelised and golden brown. Leave to cool.
Dissolve the sugar and water in a saucepan over medium heat. Bring to a boil, lower the heat and let it simmer for +- 5-10 minutes or until it starts to form a syrup. Leave to cool.
Heat the oven to 180˚C
Punch down the dough, put onto a lightly floured surface and knead to release air bubbles. Roll the dough into (30 cm x 40cm) rectangle.
Sprinkle the cinnamon sugar over the dough.
Sprinkle the apple over the dough to within 1 cm of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut 1 cm rounds and put one, cut side up in each lined muffin-hole.
Let it rise uncovered in a warm place for 15 minutes or until puffy.
Pour ¼ cup (60 ml) of the sauce over each apple swirl and bake for 25-30 minutes or until golden brown. Serve warm.