Apple Pie Cinnamon Rolls (thehopelesshousewife)

Dough

1 pkg yeast (2 1/4 t)
1/2 c lukewarm water
1/2 c sugar, divided
1/2 c scalded milk
1/3 c melted unsalted butter
1 egg, room temp
2 t salt
4 c bread flour (can sub all purpose flour)

In a small bowl, add yeast and 2 t sugar to the lukewarm water and let it sit until it dissolves, about 10 min. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, egg, remaining sugar and salt and mix on low speed until combined. Add half of the flour and mix until smooth. Add yeast mixture and continue to mix on low. Slowly add the remaining flour (if using an electric mixer you will have to stop when it’s getting hard to mix and use a wooden spoon to incorporate the rest of the flour as best you can, then turn dough to a floured surface and knead for 5 min, folding the dough over onto itself and pushing down repeatedly). For a stand mixer, increase the speed to medium and knead for 5 min. Remove dough, place in a greased bowl, cover and set aside on counter top or warm place. Let it rise until it is double in size, about 2 hours. 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 a 16 x 24″ rectangle and spread the remaining 2 T butter almost out to the edges, but not quite. Mix brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the apple mix over the brown sugar as evenly as you can. Roll into a log, starting from one end to the other, lengthwise, so the log is 24″. Using a sharp knife, gently cut 2″ slices with a sawing motion (try not to push too hard to pinch the dough), this will give you 12 cinnamon rolls. Line a 9 x 13 baking pan with parchment paper and butter the parchment. Place 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. While the rolls are rising, preheat the oven to 375° F. Bake for about 20 – 22 min, being careful not to over bake them. When cinnamon rolls come out of the oven, spread the glaze over the top and serve. Makes 12 cinnamon rolls.

Filling

6 T melted unsalted butter, divided
5 granny smith apples, peeled, cored and diced
1/2 c sugar
1 c brown sugar
2 T ground cinnamon

Heat 4 T butter and sugar in a large skillet, then add apples. Sauté until apples are slightly caramelized. Remove from heat and set aside.

Glaze

1/4 c cream cheese, softened
4 T unsalted butter
1 1/2 cpowdered sugar
1/2 t vanilla
1/4 t salt

Mix cream cheese, butter, powdered sugar, vanilla and salt together with an electric or stand mixer on medium speed and set aside.

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