Ingredients
Scale
- For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1/2 tsp salt
- For the Apple Filling:
- 2 large Granny Smith apples, peeled and finely diced
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp lemon juice
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or milk
Instructions
- Step 1: Prepare the Yeast Dough
In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let it sit for about 5 to 10 minutes until it becomes foamy. Add the melted butter, egg, and salt. Gradually stir in the flour one cup at a time until a soft dough forms. Use the dough hook attachment to knead the dough for 5-7 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it with a warm damp cloth, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size. - Step 2: Sauté the Apple Filling
While the dough rises, prepare the apple mixture. Melt 1/4 cup of butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook the mixture for about 5-8 minutes, stirring occasionally, until the apples are tender and the liquid has thickened into a syrupy consistency. Remove from the heat and let it cool completely before using. Cooling the filling is essential so it doesn’t melt the dough later. - Step 3: Roll and Assemble
Punch down the risen dough to release the air. On a lightly floured surface, roll the dough out into a large rectangle, roughly 12×18 inches. Spread a thin layer of softened butter over the dough if desired, then evenly distribute the cooled apple filling across the surface, leaving a small border at the edges. Starting from the long side, roll the dough up tightly into a log. - Step 4: Cut and Second Rise
Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls. Place the rolls into a greased 9×13 inch baking pan. Cover the pan and let the rolls rise for another 30 to 45 minutes. This second rise ensures the rolls are fluffy and light rather than dense. Preheat your oven to 350°F (175°C) during this time. - Step 5: Bake and Glaze
Bake the rolls for 22-25 minutes, or until they are lightly golden brown on top. While the rolls bake, whisk together the cream cheese, butter, powdered sugar, vanilla, and cream until smooth. Once you remove the rolls from the oven, let them cool for about 5-10 minutes. Spread the glaze generously over the warm rolls so it melts slightly into the crevices. Serve immediately.
- Cook Time: 2 hours 40 minutes (includes rising time)