- 6
- 120 mins
- 155 mins
Ingredients
- For the Filling:
- 22 Rhodes Rolls, defrosted
- 4 Tablespoons Butter, softened
- 1/3 Cup plus 1 Tablespoon Brown Sugar
- 2 Teaspoons Cinnamon
- 1/8 Teaspoon Nutmeg
- 3 Tablespoons Flour
- For the Apples:
- 2 Apples, peeled and diced (we like Gala and Granny Smith, but really any is fine.)
- 2 Tablespoons Butter
- 1/4 Cup Sugar
- 1 Teaspoon Cinnamon
- 1 Tablespoon Flour
- For the Glaze:
- 2 Tablespoons Butter, melted
- 3/4 Cup Powdered Sugar
- 1/2 Teaspoon Maple Extract
- 1/4 Teaspoon Vanilla
- 1 Tablespoon (additional if needed) Heavy Cream or Half and Half
Preparation
Step 1
Spray a 9x5" bread pan with nonstick spray. For the filling
In a small bowl, mix the butter, brown sugar, cinnamon, nutmeg, and flour. Divide the filling in half and set aside. For the apples
Heat a nonstick skillet over medium heat and add the butter. Once melted, quickly add the apples and toss in the butter. Allow to cook for 3-5 minutes or until they begin to get golden brown marks on them and are tender but not mushy. Remove from the heat and stir in the sugar, cinnamon, nutmeg and flour. The apples should turn all glazey while they rest, if not put on low heat and stir until they thicken and a glaze develops. Allow to cool, separate into two dishes, then separate each half into 10 portions to keep the apples evenly distributed between layers. To Assemble
Make sure the roll dough is completely defrosted. Roll each ball out with a rolling pin into a 4-6 inch rectangle or circle. Divide each half of the filling into 10 equal portions to help you keep the layers even.
Place one circle of dough on a silpat or parchment paper to keep it from sticking. Spread a little filling on top and then a portion of the apples. Place another piece of dough on and repeat until you've used 11 dough pieces, ending with filling and apples. Take the stack and lay it in the pan with the bottom layer against the end of the pan so no cinnamon filling touches the pan.
Start a new stack over and repeat layers this time ending with a piece of dough on top with no filling on top of it. Place that stack in the pan.
Allow to rise for 1 hour or place in the fridge overnight and allow to rest for 20 minutes before baking.
Bake at 350 for 30-40 minutes or until cooked through, laying foil over the bread after 15 minutes to keep it from getting too golden.
Remove from the oven and pour the glaze over the top, serve immediately. For the Glaze
In a small bowl, melt the butter. Add the powdered sugar, maple, vanilla and heavy cream. Whisk to combine.