CARAMEL-APPLE CINNAMON ROLLS
Makes 12 INGREDIENTS For the dough:
1 cup buttermilk
½ cup (1 stick) unsalted butter
1/3 cup white sugar, divided 1 (¼-ounce) package active dry yeast
4½ cups all-purpose flour, plus more for dusting work surface
1 tablespoon minced fresh rosemary
½ teaspoon kosher salt 2 large eggs, at room temperature
Unsalted butter or cooking spray, for greasing bowl and pan
For the filling:
2 cups grated, peeled Granny Smith apples (3 medium apples)
4 tablespoons unsalted butter, melted
¾ cup packed light brown sugar
1½ tablespoons ground cinnamon
1½ tablespoons minced fresh rosemary
For the frosting:
8-ounce package cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 teaspoon vanilla extract
1 cup confectioners’ sugar, sifted
DIRECTIONS
Make the dough: Combine the buttermilk and butter in a small saucepan set over medium-low heat. Cook, stirring occasionally, until the butter has melted and the mixture is just below 110 degrees. Remove from the heat. Add 1 tablespoon of the white sugar and the yeast to the buttermilk mixture. Stir, then let the mixture sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, rosemary, salt and remaining white sugar. Add the yeast mixture and eggs and mix on low speed until the dough is smooth, 5 to 7 minutes.
Grease a large bowl with butter or cooking spray, then transfer the dough to the bowl and cover the bowl with plastic wrap. Set aside to proof in a warm, dark place until the dough has doubled in size, about 1 hour. Grease a 13-by-9-inch baking pan with butter.
Make the filling: Place the grated apples in a towel and squeeze out as much liquid as possible. Lightly flour your work surface, then turn out dough. Roll the dough into a 14-by-18-inch rectangle. Brush the dough with the melted butter. In a small bowl, whisk together the brown sugar, cinnamon and rosemary. Sprinkle the mixture on top of the melted butter, then sprinkle the apples on top in an even layer. Beginning at the long end closest to you, roll up the dough tightly into a log. Trim the edges, then slice the dough into 12 equal rounds. Place the rounds in the prepared baking pan, arranging them evenly apart. Cover the pan with plastic wrap and set aside to proof the rolls in a warm, dark place until doubled in size, about 30 minutes. Meanwhile, heat the oven to 350 degrees.
Uncover the rolls. Bake the rolls for 20to 25minutes, until golden brown and no longer doughy. Remove the cinnamon rolls from the oven and set aside to cool for about 20 minutes.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth, about 2 minutes. Add the vanilla extract and confectioners’ sugar and beat just until combined. Slather the frosting atop the cinnamon rolls and serve.