Apple Cinnamon Rolls

By cushey27

Ingredients

• For the dough:
• 4 3/4 teaspoons dry yeast
• 1 cup sugar
• 1 1/2 cup warm milk (110F)
• 2/3 cup melted butter
• 3 eggs, room temperature
• 2 teaspoons salt
• 8 1/2 cups bread flour
• Filling:
• 2/3 cup melted butter, divided
• 5 granny smith apples, peeled, cored, and diced
• 1/2 cup sugar
• 2 cups brown sugar
• 4 1/2 tablespoons ground cinnamon
• Glaze:
• 1/4 cup cream cheese, softened
• 4 tablespoons butter
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Details

Servings 12
Adapted from thehopelesshousewife.com

Preparation

Step 1

Pour warm milk inside the KitchenAid Mixer bowl then add dry yeast and 8 teaspoons of sugar.

Whisk, cover it with a kitchen towel and let it rest for about 10 minutes.

After 10 minutes, the mixture should be bubbly and puffed up.

With the hook attachment on, start your mixer on low speed.

Add melted margarine, eggs and remaining sugar.

Start adding the flour and salt, 1 cup at a time until dough does not stick to bottom or sides of bowl.

Work on dough on the slow speed for about 10 minutes.

Grease a bowl. Place dough in greased bowl. Flip dough over so greased side up.

Cover the dough with a plastic wrap right on the top of the dough (this will prevent the dough from getting dry and forming a crust)

Let it rise for about 1-2 hours or until it doubles size in a warm place.

While dough is rising, make the filling. Heat 8 tablespoons of the butter and sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized. Remove from heat and set aside.

When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl. Roll out on a well-floured surface into 2 16x24 inch rectangle and spread the remaining 2 butter almost out to the edges, but not quite.

Spread the apple mixture as evenly as you can.

Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches. Cut 2 inch slices, this will give you 24 cinnamon rolls.

Line a 9x13 baking pan with parchment paper and butter the parchment. The cinnamon roll slices close together, but not touching, in the pan. Cover with plastic wrap and let rise until the dough is doubled, 1 1/2-2 hours. (or refrigerate overnight)

While the rolls are rising, preheat the oven to 375°F. Bake for about 20-22 minutes, being careful not to over-bake them.

While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed and set aside.

When cinnamon rolls come out of the oven, spread the glaze over the top and serve.

Once rolls come out of the oven, spread the frosting on them while they are still warm.