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Apple Cinnamon Rolls

Apple Cinnamon Rolls

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  1. Dough: Whisk together unbleached wheat flour, ¼ cup cane sugar, yeast, and salt.
  2. In a small saucepan, heat milk and butter until butter is melted, and mixture is warm to the touch– about 112°F.
  3. Stir buttermilk mixture into flour mixture until combined. Stir in beaten egg. A soft dough will form.
  4. Turn dough out onto a floured surface and knead for 3 minutes. Return to bowl and cover loosely. Allow to rest 10 minutes.
  5. Generously grease a 8×8-inch baking dish with butter.
  6. After the dough has rested, turn it out onto a lightly floured surface and roll into a roughly 10-inch by 14 inch rectangle. Spread with room temperature butter. Whisk together cane sugar and cinnamon. Sprinkle half evenly over butter. Sprinkle on apples and raisins, and remaining sugar mixture. Roll up as tightly as possible (It’s a challenge as the filling tends to wander.) With a sharp knife, slice into around 10 rolls.
  7. Place rolls in a prepared dish, and cover tightly with plastic wrap. Allow to rise in a warm draft free place until doubled, about one hour to 90 minutes. (Ours rose for 90 minutes).
  8. Preheat the oven to 375°F. Remove plastic wrap and bake for 25 minutes, or until rolls are golden brown and filling is bubbly.
  9. Frosting: In a medium saucepan, heat butter over medium heat. Stir constantly, allowing butter to foam, then brown. 5-8 minutes. Remove from heat when butter has a nutty, amazingly delicious scent and little brown bits. Allow to cool to room temperature.
  10. With a hand mixer, mix together browned butter, cream cheese, powdered sugar, and vanilla. Spread over cooled sweet rolls

Serves: 10

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