Mix instant yeast and granulated sugar (1 tablespoon) in lukewarm water.

Set the yeast aside for it to bubble.

In large bowl, sift all purpose flour and salt.

Mix with soft margarine (only 1 tablespoon) and vanilla extract.

In another bowl, beat an egg well.

Mix with the flour mixture and add the yeast.

Spoon skim milk little by little.

Knead the dough until form a ball.

Set aside for the dough to double in size for about 1 hour.

Flat the risen dough into a rectangular shape with a dough roller.

In a cup, mix the remaining sugar, remaining soft margarine, diced apple and cinnamon powder.

Fill in the rectangle-dough finely.

Rolled carefully and cut into a proper size.

Place the cut cinnamon rolls into muffin cup.

Cook in preheated oven at 180 C for 20 minutes until turns golden brown.