Ingredients

Method

1. 1

   In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt. Cook until the apples start to soften, stirring occasionally (about 10 minutes). Mix together the cornstarch and water in a separate bowl to create a slurry. Pour the slurry into the apple mixture, stir, and cook until the mixture thickens. Remove from heat and stir in the vanilla. Set aside to cool completely.

2. 2

   Pour the warm milk into a small bowl. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast over the top. Stir and let it sit for 5-7 minutes, until it becomes frothy.

3. 3

   In a large bowl, whisk together the flour and salt. Set aside. Once the yeast is activated, pour the mixture into the bowl of a stand mixer. Add the rest of the sugar, Greek yogurt (or sour cream), butter, eggs, vanilla, and the flour mixture.

4. 4

   With the dough hook attachment, mix on low speed for 1 minute until barely combined. Let it rest for 5 minutes. Then, mix on medium speed for 5-7 minutes, until the dough is elastic and smooth. If it seems too sticky, add 1 tbsp more flour at a time until it pulls away from the sides of the bowl.

5. 5

   Transfer the dough to a lightly greased bowl. Cover and let it rise in a warm environment for 30-45 minutes.

6. 6

   While the dough is rising, mix together the butter, brown sugar, cinnamon, and vanilla extract until well combined.

7. 7

   Grease a 9x13 baking pan with butter. Once the dough has risen, generously flour your work surface. Turn the dough out onto the surface. For 8 larger rolls, roll the dough into a 16x15 rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border. Then, dollop the cooled apple pie filling on top and spread it into an even layer, gently pressing the apples into the cinnamon filling.

8. 8

   Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger rolls, each about 2 inches wide.

9. 9

   Place the rolls into the prepared baking pan. Cover and let them proof for 25-30 minutes, until puffy.

10. 10

    Preheat the oven to 3500F (1750C). Once the rolls have proofed, warm the heavy cream in the microwave for 15 seconds and pour it all over the rolls in the pan.

11. 11

    For 8 larger rolls, bake at 3500F for 25-30 minutes. Then, increase the oven temperature to 3750F (1900C) and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.

12. 12

    While the rolls are baking, prepare the cream cheese frosting. In a large bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until combined and smooth.

13. 13

    Remove the rolls from the oven and let them rest for 10-15 minutes. Spread the cream cheese frosting all over the warm rolls. Serve and enjoy