Ingredients
1cupmilkwarmed to the touch, temperature at 110 degrees F or 45 degrees C
2tspquick-rise yeastor instant/rapid-rise yeast
⅓cupgranulated sugar
⅓cupbuttermelted
1large egglightly whisked
3½cupsall purpose flouror plain flour
¼tspsalt
Cooking oil spray
¾cupbrown sugarloosely packed
2tbspbuttermelted
1tspground cinnamon
21ozapple pie filling
5applespeeled, cored and diced
⅓cupwhite sugar
2tbspbutter
2tspground cinnamon
1tsppure vanilla extractoptional
2ozcream cheeseroom temperature
2tbspbutter
1tbspmilk
½tsppure vanilla extract
1cuppowdered sugaradd more if needed
Preparation
Heat oven to 200 degrees F | 100 degrees C.
Combine the warm milk together with the yeast, 2 tablespoons of the sugar and melted butter in a large bowl.
Allow to stand for 10 minutes until frothy.
Add the whisked egg to the milk mixture.
Add in 3 ½ cups flour, the remaining sugar and salt, and mix until a soft dough forms.
Turn out onto a lightly floured surface.
Knead for 2 minutes until smooth and elastic, occasionally rolling into the flour on the bench top.
Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil.
Cover with a damp towel.
Turn off the oven and transfer the bowl of dough to the warm oven.
Allow to rise for 30 minutes.
Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
Dice the apples from the canned apple pie filling into ½-inch cubes.
If making homemade filling, heat a large pot over medium heat.
Add the apples, sugar, butter, cinnamon and vanilla; then stir until butter is melted and apples are fully covered.
Cover, reduce the heat and allow to simmer gently, until apples are softened.
Allow to cool slightly before using.
Roll out dough onto a lightly floured surface into a 21-inch x 14-inch rectangle.
Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon.
Gently rub the cinnamon mixture into the butter.
Sprinkle the apple pie mixture evenly over the cinnamon.
Beginning at one long side, roll up the dough tightly similar to a jelly-roll; then gently pinch the seam down to seal.
Trim the ends for even slices, and cut dough into 12 x 2-inch slices.
Arrange the rolls in a lightly greased 9 x 13-inch baking dish.
Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.
Preheat oven to 175 degrees C | 350 degrees F.
Uncover rolls, then bake for 35 to 40 minutes, or until lightly golden.
Beat together the cream cheese, butter and vanilla until smooth and creamy.
Beat in the powdered sugar until lump free.
Drizzle frosting over cooled rolls, serve, and enjoy!
