Beat together the flour, baking powder, cinnamon, yeast and salt.
Combine the milk and butter in a small saucepan over low heat. Cook until the butter has melted. Add the agave syrup, honey and applesauce.
Add the milk mixture and beaten egg to the flour and mix with a spatula until well blended.
Sprinkle your work surface with flour, turn the dough out and knead for 1 minute until you form a smooth ball. If the dough feels too sticky, add more flour if necessary, but don't knead the dough for too long. The dough should still be a little sticky.
Cover the dough loosely with a damp towel and let it rest for 1 hour.
Preheat the oven to 175 ° C. Grease an 8 or 9 inch baking dish with butter.
Lightly dust your work surface with flour. Roll out the dough into a rectangle.
Heat up the applesauce and espresso shots till the water of the espresso is evaporated. Beat the ingredients for the filling in a small bowl.
Brush the dough all over with the cinnamon-sugar coffee mixture.
Place the dough in a cake tin. Make sure the cinnamon-sugar coffee mixture is spread on the whole dough.
Bake for 25 to 30 minutes, until pale golden brown and cooked through.
Meanwhile, make the icing by mixing all the ingredients together.