The BEST and SOFTEST Apple Cinnamon Rolls

In a large bowl, add 1 cup of warm milk, 1/4 cup of white sugar, and 2 and 1/4 teaspoons of dry active yeast.

Set the mixture aside until the yeast rises to the surface in a pale foamy cloud.

Lightly beat 1 egg and add it to the bowl along with 1/3 cup of softened butter and 1 teaspoon of salt.

Add 3 and 1/2 cups of bread flour to the bowl and mix.

Knead the mixture until you have a smooth elastic dough ball (about 5 minutes in a stand mixer or 8 minutes by hand).

Tip the dough out onto a floured counter and knead until smooth.

Place the dough in a bowl, cover, and allow it to rise in a warm place for 1 hour.

Peel, core, and thinly slice 3 medium apples.

Roll the risen dough into a large rectangle on a floured surface.

In a bowl, mix together 1 cup of brown sugar and 2 teaspoons of cinnamon.

Add 1/2 cup of melted butter to the cinnamon sugar mixture and mix to create a spreadable paste.

Spread the cinnamon sugar mixture evenly over the dough.

Scatter the sliced apples over the cinnamon sugar.

Starting from one of the shorter sides, roll the dough tightly into a log.

Cut the log into 12 equal buns.

Arrange the rolls in a rectangular casserole dish, ensuring they have space to rise.

Cover and place in a warm spot to rise for about 45 minutes.

Preheat the oven to 375°F (190°C).

Bake the rolls for 30 to 35 minutes or until deep golden brown.

In a large bowl, cream together 1 brick of softened cream cheese and 1/4 cup of softened butter.

Add 2 cups of icing sugar, 1/4 teaspoon of salt, 1 teaspoon of vanilla, and 1 teaspoon of lemon juice; mix on low to incorporate the sugar.

Beat the mixture until light and creamy.

Spread a generous dollop of icing on each bun before serving.

Equipment Needed

Spice Level:

Dietary