Ingredients:

  • 1 cup (240ml) whole milk, warmed to 100°F (38°C)
  • 2/3 cup (135g) granulated sugar, divided (2 tablespoons + 1/2 cup)
  • 1 1/2 Tablespoons (14g) instant yeast
  • 1/2 cup (113g) unsalted butter, softened, cut into 4 pieces
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 4 1/2 cups (563g) all-purpose flour, plus more for dusting
  • 6 Tablespoons (85g) unsalted butter, softened
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 1/2 Tablespoons ground cinnamon
  • 2 cups (250g) peeled, chopped apples (about 2 medium apples)
  • 1 cup (120g) confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons milk
  • 2 Tablespoons warmed salted caramel

Instructions:

  1. Whisk warm milk, 2 tablespoons sugar, and yeast in mixer bowl. Let stand until foamy (5 minutes).
  2. Add remaining sugar, softened butter, eggs, and salt to the yeast mixture. Beat until partially combined.
  3. Gradually add flour while mixing on low until dough comes together. Knead with the dough hook for 5 minutes or by hand on a lightly floured surface. The dough should be soft and slightly tacky but not overly sticky. Perform the windowpane test.
  4. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (2 hours).
  5. While the dough rises, mix brown sugar and cinnamon in a small bowl. Peel and chop the apples.
  6. Punch down the risen dough. On a lightly floured surface, roll into a 12x18 inch rectangle.
  7. Spread softened butter evenly over the dough. Sprinkle with cinnamon-sugar mixture, then top with chopped apples.
  8. Tightly roll the dough into an 18-inch log. Cut into 12 equal rolls.
  9. Arrange rolls in the greased baking pan. Cover tightly with foil and let rise until puffy (45-60 minutes) or refrigerate overnight.
  10. Preheat oven to 375°F (191°C). Bake for 25 minutes, or until lightly browned. Tent with foil halfway through baking if needed to prevent over-browning.
  11. Whisk together icing ingredients until smooth.
  12. Let rolls cool slightly (10 minutes) before drizzling with icing. Serve warm – perfect with a hot cup of tea!