Ingredients
for the dough, makes 10 rolls
1 cup warm water (105° to 110°)
2 Tbsp granulated sugar
1 (0.25 oz) package active dry yeast
2½ cups all-purpose flour
1½ tsp kosher salt
2 Tbsp unsalted butter, melted
for the filling & topping
½ cup apple butter
½ cup firmly packed light brown sugar
2 Tbsp all-purpose flour
1 tsp ground cinnamon
1 pink lady apple, thinly sliced
¼ cup unsalted butter, softened
2 oz cream cheese, softened
2 cups confectioner’s sugar
2-4 Tbsp whole milk
¼ tsp vanilla extract
Directions
In a medium bowl, stir together 1 cup warm water, granulated sugar, and yeast; let stand until foamy, about 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With mixer on low speed, add yeast mixture and melted butter, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 7 minutes.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
Spray a 12-inch cast iron skillet with cooking-spray.
Lightly punch down Sweet Roll Dough. On a lightly floured surface, roll dough into a 14×10-inch rectangle. Spread apple butter onto dough.
In a small bowl, stir together brown sugar, flour, and cinnamon. Sprinkle sugar mixture onto apple butter; top with apple slices. Starting at one long side, roll dough into a log; pinch seam to seal. Slice into 10 rolls. Place rolls cut side up in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
Preheat oven to 350°.
Bake until golden brown, about 30 minutes. Let cool for 15 minutes.
In a medium bowl, beat butter and cream cheese with a mixer at medium speed until smooth. Add confectioners’ sugar, milk, and vanilla, beating until smooth. Spread onto warm rolls.