Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 2 large Granny Smith apples, peeled and finely diced
- 1/2 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter
- 1/4 cup softened butter (for spreading)
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold unsalted butter, cubed
- 1/2 tsp ground cinnamon
- 1 cup powdered sugar
- 3 tbsp pure maple syrup
- 1–2 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let it sit for about 5 to 10 minutes until it becomes foamy. Add the melted butter, egg, salt, and 2 cups of flour. Mix using the dough hook attachment on low speed. Gradually add the remaining flour until a soft dough forms. Knead the dough for 5-7 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in size.
- While the dough rises, melt 2 tablespoons of butter in a skillet over medium heat. Add the diced apples and cook for 5 minutes until they begin to soften. Stir in the brown sugar and cinnamon, cooking for another 2-3 minutes until the sugar dissolves and forms a syrupy coating. Remove from heat and let the mixture cool completely before using. Cooling is essential to prevent the dough from tearing.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Keep the streusel in the refrigerator until you are ready to bake.
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches. Spread the 1/4 cup of softened butter evenly across the dough. Spread the cooled apple mixture over the butter. Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices.
- Place the rolls in a greased 9×13 inch baking pan. Cover and let them rise for another 30-45 minutes. Preheat your oven to 350°F (175°C). Once the rolls have puffed up, sprinkle the chilled streusel topping generously over the rolls. Bake for 22-25 minutes, or until the edges are golden brown and the centers are cooked through.
- In a small bowl, whisk together the powdered sugar, maple syrup, vanilla, and 1 tablespoon of cream. Add more cream if necessary to reach a pourable consistency. Allow the rolls to cool for 10 minutes, then drizzle the maple glaze over the warm rolls. Serve immediately while warm.
- Cook Time: 2 hours 40 minutes