🌎 US Military Family World Cookbook Project

For the Filling:
1 stick unsalted butter
3 pounds Granny Smith apples—peeled, cored and chopped into ¼-inch pieces
1 cup light brown sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
For the Dough:
1 cup whole milk, heated to 115°
5 tablespoons unsalted butter, melted, plus more for greasing
2¼ teaspoons (1 packet) dry instant yeast
3 tablespoons granulated sugar
½ teaspoon kosher salt
4¾ cups all-purpose flour, divided, plus more for kneading and rolling
3 large eggs
For the Glaze:
½ cup confectioners' sugar
½ cup honey
1 tablespoon whole milk
1 teaspoon kosher salt

Make the filling: In a medium Dutch oven, melt the butter over medium-high heat and cook until it just begins to brown, 2 to 3 minutes. Add the remaining filling ingredients and cook, stirring often, until the apples are caramelized and the liquid has reduced to a thick syrup, 25 to 28 minutes. Let cool completely. Meanwhile, make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the milk and melted butter, and sprinkle the yeast on top (do not stir it in). Let it sit until it foams, 8 to 10 minutes, then using a wooden spoon, stir in the sugar and salt. Add half of the flour and mix on low until just combined, about 30 seconds. Add the eggs and mix until completely incorporated, scraping down the sides as needed. Stir in the remaining 2½ cups of flour, mixing until the dough comes together and forms a tacky ball, 3 to 4 minutes. Transfer the dough ball to a floured surface and knead until smooth and elastic, 3 to 4 minutes, adding more flour as needed if the dough is wet. Wipe a large mixing bowl clean, then grease with butter. Add the dough ball, turning once to grease the surface of the dough. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size, about 1 hour. Grease a 9-by-13-inch pan with butter and set aside. When the dough is ready, roll it out onto a floured surface into a 12-by-18-inch rectangle that's ⅛ inch thick. Spread the filling over the dough, leaving a 1-inch border on all sides. Starting at one long end, roll the dough into a log. Pinch to seal the long seam and place the log onto a lightly floured surface, seam-side down. Using a large serrated knife, cut the log into 12 pieces, each about 2 inches thick, and place in the prepared pan, cut-side up. Loosely cover with plastic wrap and let sit in a warm place for a second rise until puffy and slightly warm to the touch, 20 to 25 minutes. Meanwhile, position a rack in the center of the oven and preheat to 375°. After the second rise, remove the plastic cover and bake until golden brown, 25 to 30 minutes. While the rolls are baking, make the glaze: In a small bowl, whisk together the glaze ingredients until smooth. Remove the cinnamon rolls from the oven and drizzle the glaze over top. Let cool at least 15 minutes before serving.