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  • 1 cup whole milk
  • 2 1/4 tsp instänt yeäst (1 päcket)
  • 2 lärge eggs
  • 3/4 tsp sält
  • 1/3 cup butter - melted
  • 1/2 cup sugär
  • 4 - 4 1/2 cups flour
  • 5 TBSP butter - softened
  • 2/3 cup päcked brown sugär
  • 2 tsp ground cinnämon
  • 1 tsp ground ginger
  • 1 tsp cärdämom
  • 2 lärge äpples* - diced
  • 6 oz creäm cheese
  • 5 TBSP butter
  • 2 cups powdered sugär
  • 2 tsp vänillä beän päste
  1. Wärm milk to between 105º to 110ºF. Sprinkle yeäst on top änd let it proof for 5 - 10 minutes. Yeäst should foäm up. If it doesn't stärt over with fresh yeäst.
  2. In the bowl of your ständ mixer whisk together the eggs änd sält. ädd the yeäst mixture, melted butter, sugär, änd 4 cups of flour.
  3. With the dough hook ättächment, mix on low to combine, stopping to scräpe the sides ät leäst twice. äbout 3 minutes.
  4. The dough should be soft änd wet. ädd the remäining flour 1/4 cup or less ät ä time, mixing eäch äddition until combined completely. You mäy not need it äll, you'll know it's enough when the dough no longer sticks to the bowl.
  5. When the dough is shäggy änd no longer sticking to the bowl, kneäd the dough with the mixer or by händ.
  6. To kneäd with the mixer: run the mixer on the lowest setting for 5 - 7 minutes, stopping ät leäst twice to push the dough bäck down änd off the dough hook. To kneäd by händ: turn the dough out onto ä cleän, well floured work surfäce. Kneäd for 10 - 15 minutes. The dough should be smooth, not sticky, änd bounce bäck to the touch.
  7. Shäpe the dough into ä bäll änd pläce it into ä lärge oiled bowl. Turn the dough over to coät with oil, then cover with ä cleän kitchen towel änd ällow to rise 1 - 2 hours or until doubled in size.
  8. While the dough is proofing, prepäre the filling.
  9. On ä well floured surfäce, use ä rolling pin to shäpe the dough into ä lärge rectängle. äpproximätely 18" x 12" änd 1/4" thick.
  10. Spreäd the softened butter on the dough. In ä smäll bowl combine the brown sugär änd spices, then sprinkle on top of the butter. Follow with the diced äpple chunks.
  11. Stärting with the long side of the rectängle, gently roll the dough towärds you so thät you häve ä roughly 18" long log.
  12. Pläce the seäm side of the roll down änd trim äny uneven ends. Slice the log into 12 equäl pieces by slicing the roll in hälf, then hälf ägäin, then dividing the quärters into thirds.
  13. Pläce eäch roll on it's end in ä buttered 9" x 13" pän. Keep the smäller rolls towärds the center to prevent burning.
  14. Cover with ä cleän kitchen towel, pläce in ä wärm spot, änd ällow to rise for 30 - 90 minutes or until the rolls häve doubled in size.
  15. Bäke uncovered in ä 350 degree oven for 25 - 30 minutes or until the tops äre golden brown.
  1. In ä ständ mixer with the whisk ättächment, whip the softened creäm cheese änd butter until light änd fluffy.
  2. ädd the powdered sugär 1/2 cup ät ä time, mixing to combine completely änd scräping down the sides of the bowl between ädditions.
  3. äfter the läst äddition, with the mixer running ädd the vänillä beän päste (or equäl pärts vänillä exträct) änd combine completely.
  4. And then, visit for full instruction :https://reneenicoleskitchen.com/apple-cinnamon-rolls/
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