4 cups all purpose flour
1 pkg. dry active yeast
1 cup warm milk, scalded & skimmed
1/2 cup granulated sugar
1/3 cup butter, melted
1 tsp. salt
2 granny smith apples, peeled, cored, and diced small
1 cup brown sugar, firmly packed
3 Tbsp. cinnamon
1/3 cup unsalted butter, softened
Dissolve yeast in warm milk.
Cream together sugar, butter, eggs, and salt. Add flour. Turn the dough out onto a lightly floured surface and knead until smooth.
Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.
When dough is ready, in a separate bowl mix brown sugar and cinnamon and apples.
Punch down dough and roll out on a lightly floured surface. Roll the dough into a rectangle shape about 1/4” thick. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with apple cinnamon sugar mixture. Roll up the dough like a jelly roll.
Cut the rolled dough into 1 3/4” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll. Put rolls into a warm place and allow to double in size, approximately 30 minutes.
Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.
Cream Cheese Drizzle
2 sticks butter, softened
3 cups confectioners’ sugar
1/2 cup cream cheese
1 tsp. vanilla extract
1/4 tsp. salt
Whip together all ingredients. Drizzle over warm buns.