Apple Cinnamon Sweet Rolls with a Maple Glaze

• Vegetarian

• Produce

  • 3 cups Apples

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 2 1/2 cups All-purpose flour, unbleached
  • 6 tbsp Brown sugar
  • 1 1/2 tsp Cinnamon
  • 1 tsp Corn starch
  • 4 1/2 tbsp Granulated sugar
  • 1 1/2 tsp Instant yeast
  • 3/4 tsp Kosher salt
  • 3/4 cup Powdered sugar

• Dairy

  • 8 tbsp Butter, unsalted
  • 3/4 cup Buttermilk

Found on bakeeatrepeat.ca

Description

Ingredients

• For the dough:
• 4 tablespoons unsalted butter, softened to room temperature
• 3/4 teaspoon kosher salt
• 4 1/2 tablespoons granulated sugar
• 1 large egg, slightly beaten
• 2 1/2 cups unbleached all-purpose flour
• 1 1/2 teaspoons instant yeast
• 3/4 cup buttermilk
• For the filling:
• 2 tablespoons unsalted butter
• 6 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon corn starch
• 3 cups peeled, diced apples
• For the glaze:
• 2 tablespoons unsalted butter, melted
• 1/4 cup maple syrup
• 3/4 cup powdered sugar

Directions

• In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar. Add the egg and mix until smooth. Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add the flour, yeast and buttermilk. Mix on low speed until the dough comes together into a ball and clears the sides of the bowl.
• Knead for 10-12 minutes (12-15 if kneading by hand) until the dough is smooth and silky, a bit tacky but not sticky at all. If it’s very sticky, add a bit more flour, a tablespoon at a time, if it’s very dry and not coming together add a bit more buttermilk, a tablespoon at a time. Move the dough to a large, lightly oiled bowl and cover it with plastic wrap. Allow it to rise for about 2 hours until it doubles in size.
• While the dough is rising, prepare the filling. In a medium saucepan, stir together the butter, brown sugar, cinnamon, corn starch and diced apples. Cook, stirring occasionally, over medium heat until the apples are softened and the liquid is boiling, about 5 minutes. Reduce the heat to a simmer and continue to cook, stirring, for another 2-3 minutes until the liquid has thickened slightly. Remove from the heat and allow to cool before making the rolls.
• Punch down the risen dough and turn it out onto a lightly oiled counter. Roll it out to about 1/4 inch thick rectangle, about 12 by 14 inches. With a rubber spatula, spread the filling over the dough, leaving 1/4 inch space around the edges. Starting from one long side, roll the dough up into a log, keeping it even as you roll. Pinch the seam closed with your fingers and lay the log seam side down on the counter. Using a serrated knife, slice the log into 9 even pieces.
• Pick up one roll at a time and stretch it, twisting it into a figure eight shape, and laying the twisted roll in a 3 qt/2.8 L baking dish (I used a stoneware Corningware dish). Repeat with the remaining 8 rolls.
• At this point, you can either refrigerate the rolls for up to 2 days, pulling them out 3-4 hours before baking to let them proof, or let them proof (rise) at room temperature immediately for about 90 minutes, or until the the buns have doubled in size. Preheat the oven to 350 degrees F, with a rack in the middle of the oven. Bake for 35 minutes or until they are golden brown. Allow to cool for about 10-15 minutes.
• While the rolls are cooling, make the glaze. In a small saucepan over medium heat, melt the butter. Whisk in the maple syrup until combined. Add the powdered sugar (icing sugar) and whisk until smooth. Remove from the heat and drizzle over the cooled rolls.
• Serve warm. Leftovers reheat well in the microwave.