Brown Butter Apple Cinnamon Rolls

Instructions

1. Get started on the filling by adding the butter to a large skillet and melt over medium heat then continue to cook, swirling the pot often until butter starts to foam up. Once foaming, whisk the butter constantly until butter has browned and is smelling nutty. Transfer the butter to a medium bowl and set aside to cool.
2. Add the apples to the same pan (no need to wipe it out) along with the water and cook over medium-low heat, stirring occasionally until apples are tender and water has evaporated, about 15-20 minutes. Set aside to cool.
3. Make the dough. Add the warm milk to the bowl of a stand mixer along with the yeast and about a tablespoon of the sugar. Let stand for about 5 minutes, until yeast is foamy and bubbly.
4. Add in the rest of the sugar, eggs, flour, and salt and with the mixer fitted with the dough hook, mix on low until all the flour has been incorporated then turn the speed up to medium-high and continue to mix until the dough is a smooth and tacky, about 5 minutes.
5. With the mixer still running, add in the butter 1 tablespoon at a time, allowing it to fully incorporate before adding another tablespoon. The dough should be smooth, soft, and elastic but will be a little sticky, too.
6. Let the dough rest for about 10 minutes while you finish putting the filling together.
7. Add the brown sugar, cinnamon, and salt to the bowl of cooled brown butter. Stir together and set aside.
8. Line a rimmed baking sheet with foil or parchment and set aside. Butter the bottom and sides of a 9 x 13-inch baking dish and set aside. Roll dough out onto a well-floured work surface into a large rectangle about 1/2 an inch thick. It should be about 12 x 18 inches but it doesn’t have to be exact.
9. Using an offset spatula or back of a spoon, spread the filling evenly from edge to edge, so that the entire surface of the dough is covered. Sprinkle the cooled apples evenly all over the top.
10. Working from the longest end of the rectangle facing you, roll up the dough in a fairly tight and even spiral. Slice the log into 12 equal slices using a very sharp knife or with unflavored dental floss, about 1 1/2 inches long each. Arrange the rolls into the buttered baking dish, leaving about 1/4-1/2 inch of space in between each. Cover with a kitchen towel and let rise in a warm place for about 60 minutes or until about doubled in size.
11. While the rolls are rising, preheat oven to 350 °F. Place the baking dish on the lined baking sheet and bake the rolls for about 35-40 minutes, until puffed and golden.
12. While the rolls are baking, make the icing by whisking together the powdered sugar 2 tablespoons of heavy cream, vanilla and pinch of salt. Add more cream as necessary until the icing is thick but spreadable, about the consistency of honey.
13. Once the rolls are done baking, allow to cool for about 10 minutes, then drizzle over the glaze evenly. Best eaten warm.