Slice your apple in half, core it, then slice it into thin slices. Repeat until the apples are all cut.
In a medium saucepan, add the apples, sugar, honey, and water, and cook on medium heat 3-5 minutes, lightly turning over the apples, until the apples have softened.
Remove the apples from the saucepan with a slotted spoon onto a plate to cool, but do NOT discard the apple water in the saucepan, you'll need it.
Preheat your oven to 350 degrees.
In a small mixing bowl, add the butter and cake flour to the bowl along with 4 tbsp of the apple water, saving the rest of the water just in case.
Mix and knead the dough until it becomes a ball without being too sticky. If too sticky, add more flour. If too tough, add a little bit more of the apple water.
Sprinkle cinnamon on a flat surface to roll out the dough.
Cut the dough in half and set half aside; sprinkle cinnamon on top of the dough and roll it out into a rectangle.
Cut the dough into 6 even lengthwise slices, approximately one-inch in width.
Place cupcake liners into a pie plate, and spray the bottom of the liner with cooking spray.
Lay the apple slices down with the flat part at the bottom, layering the end over top the first piece, until you reach the end of the slice; roll.
Continue with each slice until the first half of the dough is finished.
Roll out remaining dough and prepare the same way.
Cook in the oven for 25-30 minutes, checking every 10 minutes for doneness.
Remove from oven and set on a wire rack to cool before serving.
Can be refrigerated for up to a week. Reheat by toasting or baking in an oven.