Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (not hot)
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 2 cups Granny Smith apples, peeled and finely chopped
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter (for sautéing apples)
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk the warm milk, granulated sugar, and yeast. Let it sit for 5 to 10 minutes until it becomes foamy.
- Add the melted butter, egg, and salt to the yeast mixture. Stir well to combine.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 to 7 minutes until it is smooth and stretchy.
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
- While the dough rises, melt 2 tablespoons of butter in a pan over medium heat. Add the chopped apples, brown sugar, and cinnamon. Cook for 5 minutes until the apples are tender. Let the mixture cool.
- Punch down the risen dough and roll it out into a large rectangle (about 12×18 inches) on a floured surface.
- Spread the cooled apple filling evenly over the dough, leaving a small border at the edges.
- Roll the dough up tightly starting from the long side to form a long log.
- Cut the log into 12 even slices using a sharp knife or unflavored dental floss.
- Place the rolls in a greased 9×13 inch baking pan. Cover and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they turn golden brown.
- In a small bowl, whisk the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm rolls and serve immediately.
- Cook Time: Not specified