Apple Crumble Cinnamon Rolls

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• 1 cup warm milk (about 115 degrees F, 8 ounces)
  Ingredient note

  Source: 1 cup warm milk (about 115 degrees F, 8 ounces)
• 2 1/2 teaspoons instant dry yeast* ( I like Red Star Platinum Baking Yeast)
  Ingredient note

  Source: 2 1/2 teaspoons instant dry yeast* ( I like Red Star Platinum Baking Yeast)
• 2 each large eggs (at room temperature)
  Ingredient note

  Source: 2 large eggs (at room temperature)
• 1/2 cup salted butter (Melted, but make sure it isn’t over 110º Fahrenheit. Just softened is fine. 4 ounces)
  Ingredient note

  Source: 1/2 cup salted butter (Melted, but make sure it isn’t over 110º Fahrenheit. Just softened is fine. 4 ounces)
• 1/2 cup granulated sugar (100 grams)
  Ingredient note

  Source: 1/2 cup granulated sugar (100 grams)
• 1 teaspoon salt (6 grams)
  Ingredient note

  Source: 1 teaspoon salt (6 grams)
• 4 1/2 cups all-purpose or bread flour (divided, 585 grams)
  Ingredient note

  Source: 4 1/2 cups all-purpose or bread flour (divided, 585 grams)
• 8 each large Granny Smith Apples (peeled, cored and diced about 6 cups)
  Ingredient note

  Source: 8 large Granny Smith Apples (peeled, cored and diced about 6 cups)
• 3 tablespoons salted butter (42 grams)
  Ingredient note

  Source: 3 tablespoons salted butter (42 grams)
• 1/3 cup light brown sugar (70 grams)
  Ingredient note

  Source: 1/3 cup light brown sugar (70 grams)
• 1/3 cup granulated sugar (67 grams)
  Ingredient note

  Source: 1/3 cup granulated sugar (67 grams)
• 1 1/2 tablespoons ground cinnamon (12 grams)
  Ingredient note

  Source: 1 1/2 tablespoons ground cinnamon (12 grams)
• 5 tablespoons salted butter (almost melted, 70 grams)
  Ingredient note

  Source: 5 tablespoons salted butter (almost melted, 70 grams)
• 3/4 cup packed light brown sugar (150 grams)
  Ingredient note

  Source: 3/4 cup packed light brown sugar (150 grams)
• 1 tablespoon ground cinnamon (8 grams)
  Ingredient note

  Source: 1 tablespoon ground cinnamon (8 grams)
• 1/2 cup heavy cream** (for pouring over the risen rolls)
  Ingredient note

  Source: 1/2 cup heavy cream** (for pouring over the risen rolls)
• ¾ cup all-purpose flour (98 grams)
  Ingredient note

  Source: ¾ cup all-purpose flour (98 grams)
• ½ cup light brown sugar (100 grams)
  Ingredient note

  Source: ½ cup light brown sugar (100 grams)
• ¼ teaspoon ground cinnamon
  Ingredient note

  Source: ¼ teaspoon ground cinnamon
• ¼ cup salted butter (melted, 2 ounces)
  Ingredient note

  Source: ¼ cup salted butter (melted, 2 ounces)
• 1 cup powdered sugar (130 grams)
  Ingredient note

  Source: 1 cup powdered sugar (130 grams)
• 4 tablespoons heavy cream
  Ingredient note

  Source: 3-4 tablespoons heavy cream; upper source range endpoint used for shopping.
• 1/2 teaspoon vanilla extract
  Ingredient note

  Source: 1/2 teaspoon vanilla extract

1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. (See note below if you are using active dry yeast instead of instant yeast.) 1 cup warm milk, 2 1/2 teaspoons instant dry yeast*
2. Add the eggs, butter and sugar. Mix until combined. 2 large eggs, 1/2 cup salted butter, 1/2 cup granulated sugar
3. Add in salt and 4 cups of flour (save the other ½ cup and add only if you need it) and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 1 teaspoon salt, 4 1/2 cups all-purpose or bread flour
4. Scrape the dough off the beater blade and remove it. Attach the dough hook.
5. Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 ½ cups, but start with 4 cups.
6. Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel, plastic wrap or wax paper.
7. Set the bowl in a warm place and allow the dough to rise until nearly double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
8. Peel and core apples. Chop into bite-sized pieces. 8 large Granny Smith Apples
9. In a pan with high sides (or a cast iron skillet), melt butter and add sugar and cinnamon. Add apples and cook over low-medium heat for about 12-14 minutes, stirring often, until the apples are softened. 3 tablespoons salted butter, 1/3 cup light brown sugar, 1/3 cup granulated sugar, 1 1/2 tablespoons ground cinnamon
10. Set aside so that the apples cool.
11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
12. Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)
13. Use a rubber spatula to smooth the butter over the whole dough rectangle. 5 tablespoons salted butter
14. Spread the cooled apples over the butter. Then sprinkle with brown sugar and cinnamon. 3/4 cup packed light brown sugar, 1 tablespoon ground cinnamon
15. Starting on the long end, roll the dough up along the long side tightly jelly roll style. Using a sharp knife or dough cutter, cut into 12 slices and place in a greased 9×13 glass baking dish.***
16. Cover the pan and allow the rolls to rise for 20 minutes.
17. In a small bowl, mix together the flour, brown sugar, cinnamon and melted butter. ¾ cup all-purpose flour, ½ cup light brown sugar, ¼ teaspoon ground cinnamon, ¼ cup salted butter
18. As the butter hardens, you’ll be able to create little “crumbles” of the mixture.
19. Preheat the oven to 375ºF.
20. Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch. Once the rolls have rested for 20 minutes, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 1/2 cup heavy cream**
21. Then sprinkle the crumb topping over the unbaked rolls.
22. Bake for 27-30 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 35 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
23. When the rolls are cool, whisk together the powdered sugar, heavy cream and vanilla. Whisk until smooth. Drizzle the glaze over the cooled rolls. 1 cup powdered sugar, 3-4 tablespoons heavy cream, 1/2 teaspoon vanilla extract