Apple Cinnamon Rolls
Ingredients:
Cinnamon Roll Dough:
4¼ cups (540g) all-purpose flour + 1 tablespoon for activating the yeast
1 packet (7g) active dry yeast
½ cup (100 g) granulated sugar + 1 tablespoon for activating the yeast
1 cup + 2 tablespoons (270ml) milk or dairy-free milk, lukewarm
1 egg
1 teaspoon vanilla extract
¼ cup (57g) salted butter, melted and cooled
Apple Pie Filling:
2 medium apples (Granny Smith or Honeycrisp), peeled and diced
1 tablespoon (14g) butter
2 tablespoons (25g) coconut or brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon lemon juice
Cinnamon Sugar Filling:
½ cup (113g) salted butter, softened
¾ cup (150g) coconut or brown sugar
2 tablespoons ground cinnamon
Vanilla Bean Icing:
2 cups (240g) powdered sugar
¼ cup (57g) salted butter, softened
1 teaspoon vanilla bean paste (or vanilla extract)
2–4 tablespoons milk or dairy-free milk
Instructions:
Prep: Grease a medium-sized bowl with olive oil or coconut oil, and set aside. Make sure the butter for the dough is melted and cooled.
Activate the yeast: In a bowl, heat the milk (or dairy-free milk) until it reaches 105-110°F. Add the extra tablespoon of sugar and flour, followed by the yeast. Stir, cover, and let activate for 10 minutes until foamy.
Pour the foamy mixture into a large bowl or into the bowl of a stand mixer with a dough hook attachment. Add the remaining sugar, egg, vanilla, and melted butter, and mix. Gradually add the flour as you mix or as the stand mixer runs on medium speed until a shaggy dough ball forms.
Lightly flour a clean surface and place the dough onto it. Knead by hand for 2-4 minutes, adding flour only as needed, until the dough is smooth and slightly tacky. Transfer the dough into the greased bowl, cover, and let rise for 1 hour in a warm place or until doubled in size.
Prepare the apple pie filling. While the dough rises, melt 1 tablespoon butter in a skillet over medium heat. Add diced apples, coconut or brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 6–10 minutes until most of the moisture has evaporated. Remove from heat and let cool completely.
Grease a 9 × 13-inch baking dish and set aside.
Once the dough has doubled in size, flour a clean surface. Lightly punch the dough and transfer it to your floured surface. Roll into a large rectangle (~12 x 18 inches).
Make the cinnamon sugar filling. Mix the softened butter, sugar, and cinnamon. Spread the dough with the filling before distributing the cooled apple pie filling on top.
Roll the dough from the longer side, cut into 12 equal rolls, and place into your greased baking dish. Cover the rolls and let rise for 30 minutes or until puffy. In the meantime, preheat oven to 350°F.
Bake for 28-35 minutes or until golden brown and the center rolls are cooked through. Remove and let cool while you prepare the icing.
Make the icing. Beat softened butter until smooth and creamy. Gradually add powdered sugar and vanilla bean paste. Add milk, 1 tablespoon at a time, until smooth and spreadable. Spread over the warm cinnamon rolls and serve!