¾ cup warm whole milk (about 110 degrees Fahrenheit)
1 package yeast
¼ cup + 1 tsp. sugar
2 eggs at room temperature
¼ cup melted and cooled butter
3 cups all-purpose flour
½ tsp. salt
½ cup brown sugar
¼ cup softened butter
1 tbsp. cinnamon
½ cup apple butter
2½ cups diced fresh apples
Cream Cheese Frosting
4 oz. cream cheese, at room temperature
4 tbsp. butter, at room temperature
1½ cups powdered sugar
1 tsp. vanilla extract
Instructions
In a stand mixer or in a large bowl, place your yeast, warm milk, and a little sugar. After the yeast starts to bloom and smells "yeasty," add the remaining sugar, flour, salt, melted butter, and eggs. It's really important to not add the salt directly the yeast mixture or you'll kill your yeast! I like to add the flour in first and then sprinkle the salt on top of the flour to protect the yeast.
If you're using a large bowl, mix the dough with a spoon before transferring to a countertop to knead. If you're using a stand mixer, keep the setting at 1-2 to knead slowly until the dough forms a smooth but sticky ball. Add a little more flour if you need to, but not too much because you want the dough to stay nice and soft.
Transfer the dough to a lightly oiled bowl, cover with a damp towel, and place in a warm place to let rise for about an hour until doubled in size.
Make your filling. In a small bowl cream together the brown sugar and butter. Then add the chopped apples, apple butter, and cinnamon. Roll the dough out into a large rectangle and spread the filling on. Roll up the dough and cut into 12 cinnamon rolls. I like to use unflavored dental floss to cut the cinnamon rolls for an even cut! Spray a 9 x 13 baking dish or pan with nonstick cooking spray. Place the cinnamon rolls into the pan.
Same-day method: Cover the cinnamon rolls with a damp towel and place in a warm place for 30-45 minutes. Preheat the oven to 350 degrees and bake for 30-40 minutes until golden brown. Make the frosting while the cinnamon rolls bake. Using a stand mixer or a bowl and a hand mixer, cream together cream cheese and butter. Add the powdered sugar and vanilla extract and beat until light and fluffy.
Let cool for 10-20 minutes before frosting and serving warm!
Overnight method: Cover the cinnamon rolls with plastic wrap to keep airtight and refrigerate for 8-10 hours. In the morning, take the cinnamon rolls out of the refrigerator and set on the counter for 30 minutes. Preheat the oven to 350 degrees Fahrenheit. Bake for 30-40 minutes until golden brown. Make the frosting while the cinnamon rolls bake as instructed above. Let cool for 10-20 minutes before frosting and serving warm.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/apple-cinnamon-rolls/