APPLE PIE CINNAMON ROLLS

INGREDIENTS:

For the dough:

• 1 package yeast (2 1/4 teaspoons)
• 1/2 cup lukewarm water
• 1/2 cup granulated sugar
• 1/2 cup scalded milk (Heat milk until bubbles appear around the edge of the pan. Cool until lukewarm)
• 1/3 cup melted unsalted butter
• 1 egg, room temperature
• 2 teaspoons salt
• 4 cups bread flour (or all-purpose flour)

Filling:

• 6 tablespoons melted unsalted butter, divided
• 5 granny smith apples, peeled, cored, and diced
• 1/2 cup sugar
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

Glaze:

• 1/4 cup cream cheese, softened
• 4 tablespoons unsalted butter
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

INSTRUCTIONS:

1. In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes.
2. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined.
3. Add half of the flour and mix until smooth.
4. Add yeast mixture and continue to mix on low.
5. Slowly add the remaining flour (if using an electric mixer you will have to stop when it's getting hard to mix and use a wooden spoon to incorporate the rest of the flour as best you can- the motor of the electric mixer will burn out- then turn dough to a floured surface and knead for 5 minutes, folding the dough over onto itself and pushing down repeatedly). For a stand mixer, increase the speed to medium and knead for 5 minutes.
6. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place. Let it rise until it is double in size, about 2 hours.
7. While dough is rising, make the filling. Heat 4 tablespoons of the butter and all the granulated sugar in a large skillet over medium heat, then add the apples. Sauté until apples until give off liquid; turn up the heat to medium-high and cook until slightly caramelized. Remove from heat and set aside.
8. When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl.
9. Roll out on a well-floured surface into a 16x24 inch rectangle and spread the remaining 2 tablespoons butter almost out to the edges, but not quite.
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