Ingredients
- For the dough:
- ¾ cup milk
- ¼ cup apple cider (or juice if cider is not available)
- 1 package instant rise yeast
- ¼ cup granulated sugar, divided
- ¼ cup unsalted butter, room temperature
- 3 ¼ cups all-purpose flour
- ½ teaspoon table salt
- For the filling:
- 3 cups Granny Smith apples, finely chopped
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons unsalted butter, room temperature
- For the frosting:
- 6 tablespoons unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- In a small saucepan, heat the milk and apple cider to 110°F over medium-low heat. Pour the mixture into the bowl of a stand mixer with the hook attachment.
- Add 2 tablespoons of the granulated sugar and the yeast package. Let the mixture sit until it starts to foam, about 5 minutes.
- Add the remaining sugar, softened butter, and egg. Mix on low speed for about 1 minute.
- Add the flour and salt and mix until the dough comes together, about 2-3 minutes.
- Continue to mix and knead for another 5 minutes. The dough should be soft and slightly tacky but not stick to the sides of the bowl. If the dough is too sticky, add 1 teaspoon of flour.
- Remove the dough from the bowl and shape it into a ball. Place it in a large bowl that’s lightly oiled with no more than 1 tablespoon of vegetable oil. Cover with plastic wrap or a kitchen towel and let rise at room temperature until doubled in size, about 1 ½ to 2 hours.
- Grease the bottom of a large cast iron skillet or a 9×13-inch baking dish.
- Punch down the dough and turn it out onto a lightly floured surface. Use a rolling pin to roll the dough into a 12” x 18” rectangle, about ½-inch thick.
- In a small bowl, mix the brown sugar, cinnamon, and chopped apples. Set aside.
- Spread the softened butter over the dough and then top with the apple-sugar mixture, leaving a small amount of space along the long edge of the dough to start the roll.
- Starting from the long edge, carefully roll up the dough into a tight log, sealing the edge at the end. Slice the dough into 12 even pieces.
- Place the rolls in the prepared skillet or baking dish, leaving a little space between each roll. Cover with a clean towel and let the rolls rise for 30 minutes while preheating the oven to 350°F (175°C).
- Bake for 30-35 minutes, or until the rolls are golden brown and cooked through.
- While the rolls are baking, prepare the frosting. In a mixing bowl, beat together the softened butter and cream cheese until smooth. Add the milk and vanilla extract, mixing until combined. Gradually add the powdered sugar and beat until smooth and creamy.
- Once the rolls are done, let them cool for 5 minutes before drizzling with the frosting.
Notes
- For an added twist, sprinkle some chopped pecans or walnuts over the rolls before baking.
- You can use different types of apples, but Granny Smith apples are the best for a tart, fresh flavor that balances the sweetness of the filling.
- If you don’t have a stand mixer, you can knead the dough by hand for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 440 kcal
- Sugar: 45g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
