Apple Pie Cinnamon Rolls

Ingredients & Measurements:
Apple Cinnamon Rolls Dough
1 cup (227g) milk warmed to 105-110 degrees
2 1/2 tsp (9g) active dry yeast
2 tsp. Sugar (9g)
2 large eggs at room temp
5 tbsp. (74g) unsalted butter, softened
4 1/2 cups (539g) all purpose flour
1 3/4 tsp (10g) salt
½ cup (99g) granulated sugar
1 tsp. vanilla extract

Filling:
5 tbsp. (74g) unsalted butter
½ cup (94g) brown sugar
1 tsp. (2g) cinnamon
1/4 tsp. salt
1 cup apple pie filling

Icing:
8 oz. cream cheese
1 tsp vanilla extract
2 tbsp. apple reduction
1 cup (110g) powdered sugar

Apple Pie Filling:
4 granny smith apples peeled, cored, and diced
4 tbsp. (57g) browned unsalted butter
½ cup (94g)brown sugar
¼ cup (54g) granulated sugar
½ tsp. (2g) Salt
2 tsp. (5g) Cinnamon
1 tsp (5g) vanilla 

Instructions:
Make the Cinnamon Roll Dough:
Warm the milk in a microwave until it reaches 105-110 degrees, add 1 tsp. of sugar and active dry yeast, mix and let sit for 10 minutes. The  yeast should bloom and be foamy. In a small bowl, mix the eggs, vanilla extract, and pumpkin puree, then set aside. In a medium bowl, whisk together the flour, granulated sugar and salt. Add butter and blend into the flour mixture. Add the eggs, vanilla extract, and milk-yeast mixture and mix to combine. When the dough begins to come together, pour it onto a lightly floured surface and use your clean hands to knead it until it is smooth about 7-8 minutes. At the beginning you may need to add a little flour to the work surface as the dough will be sticky. As you knead the dough will no longer stick to the board. Try not to add too much flour as you knead. Once the dough is smooth, transfer to a lightly oiled or buttered bowl, turn dough to grease all sides, cover the bowl and let proof until it’s nearly doubled in size, about 90 minutes depending on the warmth of your kitchen. 

Apple Pie Filling
Start by washing all of the apples, then peel, core and slice into medium pieces. Melt and brown the butter in a large saucepan, once the butter has browned slightly add the apple pieces and cook, stirring often for about 3 minutes. Then add the salt, cinnamon, granulated sugar, brown sugar, and vanilla. Simmer for another 3 minutes and then remove from heat and strain the apples to remove excess liquid. Be sure to save the liquid in a separate bowl to use later. Allow the apples to cool. 

Shaping dough:
Once the dough has risen and doubled in size, remove from the bowl and place on a lightly floured surface. Carefully deflate dough with your hands and begin rolling out to a 16x20inch rectangle using a rolling pin.. In a small bowl combine brown sugar, cinnamon, and salt. Using a pastry brush, brush the softened butter all over the rectangle. Once the butter has been spread out, start sprinkling the brown sugar and cinnamon mixture. Then spread the apple pie filling over the sugar mixture. Beginning along the edge closest to you, begin rolling up the dough, be sure to pinch the seam. Evenly slice the roll into 8 pieces for very large cinnamon rolls or 12 pieces for smaller sized cinnamon rolls. . 

Lightly butter a 9X13 inch glass baking pan,  add the cinnamon rolls, cut side down leaving just a little space between each roll.  Cover with plastic wrap and let proof for the second time for about 40-50 minutes. At this stage you can cover and place in the refrigerator overnight and bake off in the morning.*

Preheat your oven  to 375 degrees. Take the plastic wrap off the pan and bake for 28-32 minutes, depending on the size of the cinnamon rolls. The smaller the cinnamon roll, the less time they will need to bake. Once baked completely and are golden brown, remove from the oven and let cool in the pan on a cooling rack for 10 minutes. 

Icing: 
In a medium bowl, cream the cream cheese until light and fluffy. Add the vanilla extract, and 2 teaspoons of the reserved butter and apple liquid. Mix this until the cream cheese is smooth, then add 1 cup of powdered sugar and mix until smooth. Spread the cream cheese icing on top of each cinnamon roll and enjoy! 

You can store these baked and frosted cinnamon rolls in the refrigerator for up to 3 days, I highly suggest placing a chilled cinnamon roll in the microwave for about 30-45 seconds before enjoying it after they have been chilled in the refrigerator.

*If you make these the night before and chill in the refrigerator, be sure to pull out an hour or so before you want to bake them. They may also require a few extra minutes in the oven to be completely cooked through.