Apple Cinnamon Rolls

I made these two days in a row because they were so freaking good.

The first time I put some almond extract in the frosting. I loved it, however my brother, Teddy, thought it tasted like chemicals and strongly advised me against using that recipe again...

My brother, Andy, also played a big role in this recipe. About five days ago I received a voicemail with Andy's insanely strong Chicago accent... "Hey clayyyyyre, I hayve like a bushel and a hayf, like one-hundred and fifty... aypples."

So, he brought home these thousands of apples

Basically, I'm solely going to be baking with apples for the next week.

I decided to add finely chopped apples to a thick cinnamon filling and stuff it inside a really great sweet dough recipe. 

I do have a very, very serious warning.

When making the filling, please, for the love of God, do not melt the butter.

Or you will end up with a mess like this...

I thought it would help me make them faster but just, don't do it. It's too messy and makes it take way longer.

Enjoy these delightful breakfast treats!

Apple Cinnamon Rolls

• 1/2 cup Unsalted Butter
• 1 cup Milk, I used non-fat
• 2 1/2 teaspoons Active Dry Yeast
• 1/2 cup Sugar
• 2 Large Eggs, room temperature
• 1 teaspoon Salt
• 4 1/2 cups Bread Flour (You can use all-purpose if you don't have bread flour)

Preheat oven to 150

Melt butter with milk in a small saucepan. Once melted place in the bowl of a stand mixer and let cool to 115 degrees. Sprinkle yeast and one teaspoon of the sugar over the mixture, stir slightly and let sit for about five minutes until bubbly/foamy. Add the rest of the sugar, the eggs, and the salt and mix on low speed with the paddle attachment. Add 4 cups of the flour and mix until combined. Switch to a dough hook and add the rest of the flour. Mix for about 3 minutes on medium-low speed until the dough is smooth and elastic. 

Turn dough on to a lightly floured surface and knead for about two minutes. Place dough in a lightly oiled bowl and cover with a towel. Turn off the oven and place the bowl in the oven for 1-2 hours, or until dough has doubled in size.

Cinnamon Filling (Prepare once dough has doubled in size)

• 2 Apples, peeled
• 1 cup Unsalted Butter, softened not melted!!!
• 1 cup Light Brown Sugar
• 3 tablespoons Cinnamon
• 1 teaspoon Salt
• 1/2 teaspoon Freshly Grated Nutmeg

Press down the dough in the bowl and turn onto a lightly floured surface. Let rest while you prepare the filling.

Dice the apples into small 1 cm. sized pieces.

Blend together butter, brown sugar, cinnamon, salt, and nutmeg in a small bowl. Stir in the apples and place in the fridge.

Butter a 13"x9" pan.

Roll out the dough into a 12"x20" rectangle. Spread the apple cinnamon filling all over the dough and roll into a tight log, pinching at the seam. Slice 12 rolls, using a bread knife, and place in the pan. I slice into quarters than slice each quarter into thirds to get even slices.

At this point you can either preheat the oven to 350, or place the rolls in the fridge, covered, for up to 3 days.

If you choose to bake refrigerated rolls, let them sit out for a half hour before baking.

Place in the oven for 30 minutes, turning the pan halfway through.

To check for done-ness, you can use a fork to peek inside the rolls, they should look fluffy and no longer wet.

Let cool for about ten minutes before putting on the icing.

Maple Icing

• 1/2 cup Unsalted Butter
• Half a Brick of Cream Cheese, 4 oz.
• 2 tablespoons Maple Syrup
• 1 teaspoon Vanilla
• 1 1/2 cup Powdered Sugar

Blend all ingredients until smooth. Spread desired amount on rolls! Everyone in my family likes different amounts so we ice ours personally.