Apple Cinnamon Rolls

Recipe found in SL October 2024 issue here 

1 (1/4-oz.) envelope instant yeast (about 2 1/4 tsp.)
3 1/4 cups all-purpose flour, plus more for work surface
1 cup packed light brown sugar, divided
1 1/4 tsp. kosher salt, divided
1 large egg plus 1 large egg yolk, at room temperature
5 Tbsp. unsalted butter, melted and cooled
1 cup apple cider, warmed (100° to 110°F), divided, plus more as needed
1/2 cup heavy whipping cream, warmed (100° to 110°F), divided
3 medium apples (such as Granny Smith), peeled and finely chopped (4 cups)
2 tsp. cornstarch
4 1/2 tsp. apple pie spice, divided
1/4 cup unsalted butter, softened
2 oz. cream cheese, softened
2 1/2 Tbsp. powdered sugar

Stir together yeast, flour, 1/4 cup of the brown sugar, and 1 teaspoon of the salt in the bowl of a stand mixer fitted with a paddle attachment until combined. Add egg and yolk, butter, 1/2 cup of the cider, and 1/4 cup of the cream; beat on medium-low speed until an elastic dough forms, stopping to scrape down sides of bowl as needed, 10 to 12 minutes. (Dough will be soft and slightly sticky.) Coat inside of a large bowl with cooking spray; place dough in bowl, turning dough to grease top. Cover and let rise in a warm place (75°F) until dough is doubled in size, 1 hour to 1 hour, 30 minutes.
    
While dough is rising, stir together apples, cornstarch, 1 1/2 teaspoons of the apple pie spice, 1/4 cup of the brown sugar, and remaining 1/2 cup cider and 1/4 teaspoon salt in a large skillet. Cook over medium, stirring often, until juices thicken to a syrupy consistency, 8 to 10 minutes. Transfer mixture to a heatproof bowl; set aside, and let cool to room temperature, about 45 minutes.

Stir together remaining 1/2 cup brown sugar and 3 teaspoons apple pie spice in a small bowl; set sugar-spice mixture aside. Coat a 9-inch square baking pan with cooking spray. Gently punch down dough; roll dough on a lightly floured work surface into a 14- x 10-inch rectangle.
Spread butter evenly over dough, leaving a 1/2-inch border on 1 short side.
 

Sprinkle sugar-spice mixture over butter. Drain apple mixture, reserving juices; set juices aside, and spoon apples over sugar-spice mixture.

Starting from short side without border, roll dough into a tight log, pinching seam to seal. Using a serrated knife, trim both ends of log, if needed; cut log into 9 even slices (about 1 1/4 inches thick).
Arrange slices in prepared baking pan. Cover with plastic wrap, and let rise in a warm place (75°F) until nearly doubled in size, 30 to 45 minutes. Preheat oven to 350°F.

Drizzle remaining 1/4 cup cream over rolls. Bake in preheated oven until tops are golden brown and rolls are cooked through, 25 to 28 minutes.
Meanwhile, add 2 tablespoons reserved apple juices to a small bowl. Add cream cheese and powdered sugar; whisk together until glaze is smooth, adding more apple cider as needed to reach drizzle consistency. Let rolls cool in baking pan on a wire rack for 10 minutes. Drizzle glaze over warm rolls. Serve immediately.

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Classic baking ingredients are needed for these apple cinnamon rolls, along with apple cider, apple pie spice, and fresh apples to really make sure each bite of roll is bursting with these fall-forward flavors.

--Instant yeast: We used Instant yeast (such as Fleischmann’s RapidRise) as the leavening agent for these rolls, giving them a quick and easy rise. 
--All-purpose flour: Provides the base of the dough
--Light brown sugar: Adds a warm, caramel-like flavor to further enhance the spices.
--Large eggs: Makes a softer dough, and an additional yolk enriches it for moistness and richness.
--Unsalted butter: Adding softened butter to the dough lends extra softness and ensures a moist, tender dough.
--Apple cider: For best flavor, use refrigerated apple cider. Some is used in the dough; the rest is used for the apple filling.
--Heavy whipping cream: Here again, some is used in the dough, while the rest is poured over the shaped, risen rolls. Adding a drizzle of heavy cream at the end ensures a gooey roll, but you could omit the drizzle if you prefer fluffier rolls. It’s best to use heavy whipping cream rather than milk or half-and-half, as this offsets the added moisture content of apple cider for flavor.
--Cooking spray: To keep the rolls from sticking to the baking pan.

--Apples: Choose apples that hold their shape when cooked, such as Granny Smith. If you prefer sweeter apples, Honeycrisp similarly holds its shape well. 
--Cornstarch: Helps to thicken up the filling so it's syrupy and not runny.
--Apple pie spice: This spice variety is a one-stop shop for a perfectly spiced filling, notes of cinnamon, and aromas reminiscent of apple pie. You can buy pre-made spice mix, or make your own apple pie spice.
--Cream cheese: Tart and creamy, cream cheese provides the base of the glaze. 
--Powdered sugar: Sweetens the glaze.

Tips for Making Apple Cinnamon Rolls

Cinnamon rolls look complicated, but they're really not. The Southern Living Test Kitchen has some good advice to make these baked goods even easier.

Cook down: Precooking the apple mixture helps draw out some of the moisture so that you don’t get watery apples in the filling.
Don't toss the sauce: The gooey spiced juices from the apple filling is used to flavor the frosting, so you get those perfect apple-y fall flavors in every bite.
Fluff it up: Drizzling heavy cream over the rolls just before baking them helps keep them ultra moist and gooey. If you prefer your rolls light and fluffy and less gooey, simply omit this step.
Flour power: Dough should be quite soft and slightly sticky—don’t be tempted to add extra flour.

How To Make Apple Cinnamon Rolls Ahead

Cinnamon rolls do take some time, that is true. So if you need to get a few steps ahead for tomorrow's breakfast or brunch, consider these tips:

Overnight rise: Instead of allowing the shaped rolls in the pan to rise to room temp, simply cover the pan and refrigerate them overnight (about eight hours). Remove from the refrigerator and let rise at room temperature until puffy, about one to two hours, before baking.
Fill it up: The apple pie filling can be cooked up to two days in advance. Store in an airtight container in the refrigerator until ready to use.
Deep freeze: Unbaked rolls can be shaped and frozen for up to one month. Simply cover the pan and wrap tightly in a couple of layers of plastic wrap. Before baking, let the rolls thaw in the pan overnight in the refrigerator, then let rise at room temperature the following day until puffy, about one to two hours, before baking.

How To Reheat Apple Cinnamon Rolls

While they’re best served warm right out of the oven, leftover rolls can be stored in an airtight container in the refrigerator for up to two days. Microwave gently and briefly to reheat before eating.