Apple Spice Rolls

​​A buttery apple filling and apple pie spice provide a sweet departure from traditional cinnamon rolls.

Preparation Details

Prep Time: 40 mins

Cook Time: 30 mins

Total Time: 2 hrs 30 mins

Servings: 12

Ingredients

• 6 tablespoons plus 1/3 cup butter , softened, divided
• 2 cups Braeburn or Granny Smith apples – peeled, cored, and finely chopped (2 cups)
• 4 1/4 cups flour, plus more as needed
• 1 (0.25 ounce) packet dry yeast
• 1 cup whole milk
• 1 cup mashed potato
• 1/3 cup white sugar
• 1 teaspoon salt
• 2 large eggs
• 1 cup packed brown sugar
• 4 teaspoons apple pie spice or ground cinnamon
• 2/3 cup heavy cream

Steps

1. Melt 1 tablespoon butter in a large skillet over medium heat. Cook apples, stirring occasionally, until tender, 5 to 8 minutes. Transfer to a bowl; let cool completely.
2. Stir together 1 1/2 cups flour and the yeast in the bowl of a stand mixer fitted with a dough hook.
3. Heat 5 tablespoons butter, the milk, potato, white sugar, and salt in a saucepan over medium heat, stirring occasionally, until just warm (120 to 130 degrees F (49 to 54 degrees C)) and butter almost melts. Pour into bowl with flour mixture; add eggs.
4. Mix at low speed 30 seconds, stopping to scrape bowl as needed. Beat at high speed 3 minutes. Mix in remaining 2 3/4 cups flour. Knead in stand mixer, adding up to 1/2 cup more flour as needed to make a soft, elastic, sticky dough, about 3 minutes.
5. Form dough into a ball and put in a large, lightly greased bowl, turning to coat. Let rise, covered, in a warm place (75 to 80 degrees F (24 to 27 degrees C)) until doubled in size, 45 to 60 minutes.
6. Punch dough down. Turn out onto a lightly floured surface. Let rest, covered, about 10 minutes. Meanwhile, lightly grease a 9×13-inch baking dish. For filling, stir together brown sugar and apple pie spice in a small bowl.
7. Uncover dough, then roll into a 12×18-inch rectangle. Spread with remaining 1/3 cup butter. Sprinkle with filling and apples, leaving a 1-inch border along one long side. Starting on the end opposite the border, tightly roll up dough to form a log; pinch seam to seal. Cut crosswise into 12 equal portions; arrange in prepared dish. Let rise, covered, in a warm place (75 degrees F to 80 degrees F) until nearly doubled in size, 30 to 45 minutes.
8. Preheat the oven to 375 degrees F (190 degrees C). Pour heavy cream evenly over rolls. Put a very large foil-lined baking sheet on oven rack under baking dish to catch drips.
9. Bake in the preheated oven until browned, 23 to 28 minutes. Let cool in pan on a wire rack 10 minutes.
10. Meanwhile, for cream cheese frosting, beat cream cheese, butter, vanilla, apple pie spice, and salt together in a bowl with an electric mixer at medium speed until combined. Gradually beat in confectioner’s sugar until smooth. Beat in enough whole milk, 1 teaspoon at a time, to reach desired spreading consistency.
11. Spread rolls with cream cheese frosting; serve warm.