- 1 cup (227g) whole milk, lukewarm (110–115°F)
- 2 ¼ tsp dry yeast (1 packet)
- 1/3 cup (66g) granulated sugar
- ½ cup (113g) unsalted butter, melted & cooled slightly
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 4 cups (480g) all-purpose flour
- 1 tsp salt
- ¾ cup (260g) Imladris Farm Apple Butter
- 1/3 cup (71g) light brown sugar, packed
- 2 Tbsp (15g) all-purpose flour
- 2 tsp ground cinnamon
- pinch of salt
- ¼ cup (57g) heavy cream, slightly warm
- ¼ cup (57g) sour cream
- 2 Tbsp (28g) unsalted butter, softened
- 1 cup (114g) confectioners' sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp salt
- In the bowl of a stand mixer, combine lukewarm milk with 1 teaspoon of sugar. Add yeast, mix gently, then leave undisturbed for about 10 minutes until the mixture gets foamy.
- Add remaining sugar, melted butter, eggs, and vanilla. Mix with a spatula or wooden spoon until well combined.
- In a large bowl, whisk together flour and salt.
- Add one quarter of flour mixture to wet mixture, mixing with spatula or wooden spoon until relatively combined. Repeat 3 more times.
- Once all of the flour has been added and the dough is starting to come together, attach dough hook to mixer. Mix on second speed until soft, smooth, and elastic—about 10 minutes. (Dough may still be a smidge sticky.)
NOTE: If the dough is still rather sticky after kneading for a bit (such as on a very humid Atlanta summer day), you can add a little bit more flour—a few tablespoons at most.
- Form dough into a ball and place into a well-oiled bowl. Roll dough around in bowl to coat all sides with oil. Cover bowl and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, 1 ½ to 2 hours.
- While dough is proofing, grease 9" x 13" baking dish. Also make filling by whisking all filling ingredients together in a medium bowl. Set both items aside.
- After dough has doubled in size, punch it down to release excess gas build-up. Turn out onto a lightly floured surface. Roll dough out to make a 12" by 18" rectangle.
- Using an offset spatula or the backside of a spoon, spread filling onto dough, leaving a bare ¼" border.
- Start rolling dough up from the long side, making sure to keep roll tight and even. Pinch seam to seal. Roll dough log up in parchment paper, then place into freezer for 10–15 minutes. (This will make it easier to cut.)
- Retrieve dough from freezer and remove parchment. Lightly score dough log every 2 inches. Using unflavoured dental floss (or a serrated knife), cut log into 9 equal 2" pieces.
- Place rolls into prepared pan and cover with beeswax wrap or cling film. Place pan in a warm, dry spot and leave undisturbed for 30–60 minutes until rolls have puffed up.
NOTE: Wondering if your rolls have proofed enough? Give one a wee poke with your finger. If indentation springs back slowly, buns are ready to be baked. If the indentation springs back quickly, buns need to continue proofing.
- Towards the end of the dough’s rising time, heat oven to 350°F.
- Once rolls have had their second proof, brush them with slightly warm cream.
- Bake for 19–24 minutes or until golden brown. (Internal temperature should be 190–200°F.)
- While rolls are baking, make the glaze. In a medium bowl, whisk together all glaze ingredients until smooth.
- Once rolls are baked, transfer pan to wire rack and allow rolls to cool slightly. Drizzle glaze over cinnamon rolls and serve warm!
NOTE: If you want to bake these rolls the night before serving, go ahead and bake ‘em, but don’t glaze ‘em. In the morning, heat up the rolls in a 300°F oven for 5-ish minutes. Once rolls are warmed up, drizzle glaze over rolls for a perfect morning treat.
Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!