Apple Cinnamon Rolls

Dough

• 1 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/3 cup Granulated sugar
• 1 Egg
• 1/3 cup Butter, melted
• 1 tsp Salt
• 4 cups All-purpose flour

Filling

• 2 cups Firm baking apples, peeled and diced small — Granny Smith or Honeycrisp
• 3 tbsp Butter
• 1/2 cup Brown sugar, packed
• 1 1/2 tbsp Ground cinnamon

Icing

• 1 cup Icing (powdered) sugar
• 2 tbsp Milk

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. Whisk in the egg and melted butter, stir in salt and flour, and knead 8 minutes until smooth.

Rise

1. Cover and let rise until doubled.

Filling

1. Cook the diced apples with the butter, brown sugar, and cinnamon over medium heat, stirring, until the apples have softened and most of the liquid has cooked away.
2. Spread the filling on a plate and let it cool to room temperature. (Tip: Hot filling on risen dough can kill the yeast it touches and melt the dough's own butter. It needs to be genuinely cool, not just off the stove.)

Fill

1. Roll the dough into a 16x12 inch rectangle and spread the cooled apple filling over it. Roll up and slice into 12 pieces.
2. Arrange in a greased 9x13 pan. Cover and let rise until puffy.

Bake

1. Bake at 175°C (350°F) until golden brown.

Icing

1. Whisk the icing sugar and milk together and drizzle over the warm rolls.