---

I N G R E D I E N T S

Dough:
3 1/2 cups (475 grams) bread flour
1/4 cup granulated sugar
Pinch of salt
1 tablespoon powdered milk
1 cup milk warmed to 100°F
7 grams active dry yeast
2 eggs
6 tablespoons softened butter, cubed

Cinnamon sugar filling:
1/4 cup granulated sugar
1/4 cup brown sugar
2.5 teaspoons ground cinnamon
1/4 cup softened butter

Apple pie filling:
2 small apples, peeled and diced (about 250 grams)
1 tablespoon butter
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon water
1/2 tablespoon cornstarch + 1 tablespoon cold water

Cream cheese frosting:
4 ounces room temperature cream cheese
3 tablespoons of powder sugar
3 tablespoons of milk

---

D I R E C T I O N S

 1. In a large mixing bowl, mix together the first four dough ingredients. In a separate small bowl, stir together the warm milk and yeast (optional: add a pinch of sugar to feed the yeast). Let yeast mixture sit for 5 minutes until foamy.
2. Add yeast mixture to dry mixture. Crack in two eggs and mix with a stand mixer with a dough hook attachment, or use a spoon/spatula. Mix for about 1 minute until barely combined. Add in the softened butter cubes and continue mixing for about 3 minutes until a sticky dough forms.
3. Use fist to knead dough in the bowl until butter is fully incorporated. It will be sticky at this point. Lightly flour your work surface and turn the dough out. Flour your hands and knead for about 5 minutes total – adding only just enough flour as needed to keep dough from sticking to your hands and work surface. Do not add too much flour – the dough should be slightly sticky. 
4. Once the dough is soft and smooth, form into a ball and place into a greased bowl. Cover and let rise in a warm, draft-free place until double in size – about 1 hour.
5. Make the cinnamon sugar filling by mixing all ingredients in a bowl until combined.
6. Make the apple pie filling: Melt the butter in a small saucepan on low to medium heat. Add the cinnamon and sugar. Add the apples and water. Once. Bubbling, continue cooking for 2 minutes until apples slightly soften. Add the cornstarch and cold water slurry and mix until thickened. Turn off heat and let cool.
7. Punch down the dough. On a lightly floured work surface, flatten and roll into a roughly 15×22 inch rectangle. Spread the cinnamon sugar mixture over the entire surface. Then, spread out the apple pie filling. Roll up the dough lengthwise and pinch the seam.
8. Cut into 12 cinnamon rolls and place into a buttered pan. Cover and let rise in a warm, draft-free place for 20 minutes.
9. Preheat oven to 350°F if using a glass pan. If using a metal pan, preheat oven to 375°F. Bake cinnamon rolls for 15 minutes. Raise temperature to 400°F (for both glass or metal) and continue baking for about 10-15 minutes until golden brown.
10. Make cream cheese frosting: Beat together cream cheese, powdered sugar, and milk until smooth.11. Let cinnamon rolls cool for about 20 minutes before frosting to prevent melting.