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Cinnamon Apple Rolls with Cream Cheese Glaze

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Delicious overnight cinnamon rolls with a delicious addition of apples.

Ingredients

Scale

For the Yeast Dough:

  • 2 Packets Dry Active Yeast (4.5 Teaspoons)
  • 3–4 Tablespoons of warm water
  • 2 Tablespoons of Sugar
  • 1 Cup warmed milk
  • 1/3 Cup Sugar
  • 1 Beaten Egg
  • 3 to 3 and 1/2 Cups of Flour
  • 1/4 Teaspoon Salt
  • 6 Tablespoons Melted and Cooled Butter

For the Cinnamon Apple Filling:

  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup Softened Unsalted Butter
  • 3 Tablespoons Ground Cinnamon
  • Three Apples Chopped finely (You may want to increase this based on your personal taste)

Cream Cheese Glaze:

  • 8 Ounces of Softened Cream Cheese
  • 4 Tablespoons/ 1/2 A Stick of Butter
  • 2 Cups Confectioner’s Sugar
  • 1/4 Cup Heavy Cream or Half-and-Half

Instructions

  1. Make sure your water and milk are warm but not hot. Too hot will destroy the yeast.
  2. In your dough making bowl, place yeast, warm water, and sugar and combine. Allow the yeast to “bloom” making a layer of bubbles and dissolving.
  3. Add warmed milk, sugar, and beaten egg. Mix. Add melted Butter and combine.
  4. Add initially 2 to 2 1/2 flour and salt, mixing by hand, then gradually add remaining flour until the dough pulls away from the side of the bowl and forms a ball – but still feels slightly sticky to the touch.
  5. Find a warm place in for dough to rise, covered with a clean damp cloth.
  6. Allow the dough to rest and rise for approximately 2 hours.
  7. While you are waiting for dough to rise, combine butter, brown sugar, and cinnamon in a separate bowl and set aside.
  8. Chop apples into bite sized chunks.
  9. When dough has sufficiently risen, turn out onto a floured surface and roll out into a large rectangle. If the edges aren’t perfectly straight it is ok, you can either trip before or after you roll the dough up into cinnamon rolls.
  10. Smear your butter and brown sugar mixture over the surface of your rolled out dough.
  11. Add a fine layer of chopped apples covering the surface of the dough.
  12. Gently, starting at one of the longer sides of the rectangle, roll your dough into one long log. This will give you more “rolls.” If you want to go with bigger but less “rolls” you can roll from the shorter end of the rectangle.
  13. Slice your log in half, and then slice the halves in half, making equal sized roll slices. If you want to be extremely controlled, you can pre-measure with a ruler of sorts as well. (I don’t).
  14. Place each roll into a prepared (greased) baking dish so you see the side of the roll – (The cinnamon and apple goodness should be spiraling out and showing its glory).
  15. Cover and refrigerate baking dish over night.
  16. The next morning, remove baking dish and allow to rise in a warm spot for about an hour. (I usually start my oven and allow the bread to sit on top of your stove or set the oven at the lowest setting it can go and let the rolls rest inside).
  17. Preheat oven to 350*
  18. Bake for 25-30 minutes until dough has baked into a lovely golden color but not over cooked.
  19. In a mixer place cream cheese, butter and combine.
  20. Slowly incorporate confectioner’s sugar.
  21. Add heavy cream or half and half to thin mixture into a glaze.
  22. When Apple Cinnamon Rolls are fresh from the oven, spread glaze on top.

Find it online: https://mythankfultable.com/2017/10/27/cinnamon-apple-rolls-with-cream-cheese-glaze/