Makes 12 cinnamon rolls
For the dough:
1 package yeast (2¼ teaspoons)
1/2 cup lukewarm water
1/3 cup sugar
1/2 cup milk or soymilk
1/3 cup melted butter
1 egg, room temperature
1 3/4 tsp salt
2 1/4 cups bread flour
1 3/4 cups whole wheat flour
Filling:
6 tbsp melted butter, divided
5 cooking apples, peeled, cored, and diced
1/3 cup sugar
3/4 cup brown sugar
2 tablespoons ground cinnamon
Glaze:
2 ounces cream cheese, softened
4 tbsp butter
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Place the yeast and 2 tsp of the sugar in the bowl of a stand mixer. Add the lukewarm water and let it sit until it dissolves, about 10 minutes.
Using the dough hook attachment, add the milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined. Add half of the flour and mix until smooth.
Slowly add the remaining flour, then increase the speed to medium and knead for 5 minutes.
Remove the dough and place it in a greased bowl, cover, and set aside on countertop or warm place. Let it rise until it is double in size, about 2 hours.
While dough is rising, make the filling. Heat 4 tablespoons of the butter and sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized but not mushy. Remove from heat and set aside.
Roll the dough into a 16×21 inch rectangle and spread the remaining 2 tablespoons butter almost out to the edges, but not quite.
Mix the brown sugar with the cinnamon and sprinkle evenly across the butter.
Spread the apple mixture over the brown sugar as evenly as you can.
Roll into a log, starting from one end to the other, lengthwise, so the log is 21 inches long.
Using a sharp knife, gently cut 1.75 inch slices, which will give you 12 cinnamon rolls.
Butter a 9×13 baking pan. Place the cinnamon roll slices close together, but not touching, in the pan. Or use two 8×6 or 9×5.5 inch pans. Wrap one tightly and freeze for later!
Cover with plastic wrap and let rise until the dough is doubled, 1.5-2 hours.
While the rolls are rising, preheat the oven to 350°F. Bake for about 22 minutes, being careful not to over-bake them.
While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together. When cinnamon rolls come out of the oven, spread the glaze over the top.
These are best warm or room temperature, but not hot right out of the oven.