Add active dry yeast to 1 cup of lukewarm water and stir with a spoon. Let it sit for about five minutes until it becomes frothy. This is a crucial step to ensure your yeast is active.
In a stand mixer bowl, combine unsalted butter or shortening, granulated sugar, and salt with some hot water. Beat on high speed for about 30 seconds until mixed well. The mixture should cool down to lukewarm.
Next, stir in 2 cups of all-purpose flour until smooth. Add the yeast mixture, and mix until everything is well combined. You’ll notice the dough starting to form.
Now, mix in the large eggs, making sure they’re fully incorporated into the dough. Gradually add the remaining flour, mixing with the dough hook for about 2 minutes. You want a soft dough that isn’t too sticky.
Transfer the dough onto a lightly floured surface. Knead it by hand for about 5 to 7 minutes until it feels satiny and smooth. If it’s still sticky, add a little flour as needed.
Place the kneaded dough into a greased bowl, cover it with a towel, and let it rise in a warm place for 30 minutes, or until it doubles in size. This is when the magic happens!
While the dough is rising, prepare the apple filling. In a large skillet over medium heat, melt unsalted butter. Add the chopped apples, brown sugar, and ground nutmeg. Stir to coat the apples and cook them for about 2 minutes until they are slightly softened.
Once the dough has risen, remove it from the bowl and place it on a floured counter. Divide the dough in half. Roll out one half into a rectangle about 22 by 13 inches. Spread with 4 tablespoons of softened butter.
Sprinkle half of the brown sugar over the buttered dough, followed by half of the cooked apples and half of the cinnamon. Roll it up tightly into one long log and cut into 2-inch thick rolls using dental floss for a clean cut.
Place the rolls in a greased 9 by 13 baking pan, leaving space between each one. Repeat the process with the second half of the dough and the remaining ingredients.
Cover the rolls with a towel and let them rise in a warm place for about an hour, or until they double in size again. This step is essential for fluffy rolls!
Preheat your oven to 350 degrees F. Bake the rolls for 30 to 35 minutes until they are golden brown on top. The insides should be soft but not doughy.
Let the rolls cool on a wire rack until slightly warm. While they cool, prepare the frosting by melting unsalted butter in a small skillet over medium heat. Once melted, turn the heat up and stir until small golden bits form at the bottom. It should smell nutty.
Pour the browned butter into a heat-safe bowl to cool. Beat it with cream cheese until smooth, then gradually add powdered sugar and mix until well combined. Add whole milk and mix until you achieve a smooth consistency.
Spread the frosting generously over the warm Apple Cinnamon Rolls and enjoy the sweet aroma that fills your home!
