In the bowl of a stand mixer, add all the ingredients for the dough. Mix on medium-low speed for 4 minutes. Transfer the dough to a greased bowl. Spray the top of the dough with nonstick spray. Cover with plastic wrap.

Allow the rolls to rise in a warm spot for 30 minutes. If you don’t have a warm spot in your kitchen, you can preheat oven to 100F. Once the oven reaches this temperature, turn the oven off. Place the covered dough in the warm oven and allow to rise for 30 minutes.

P id=”instruction-step-3″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000″>3. Meanwhile, make the apple pie filling. Add all ingredients for the filling to a medium size saucepan. Cook over medium heat, just until the sugar is dissolved.

P id=”instruction-step-4″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000″>4. Make the Brown Sugar Cinnamon Filling. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, beat together the softened butter, cinnamon and brown sugar until combined. Set aside.

P id=”instruction-step-5″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000″>5. Punch the dough down, then place on a lightly floured surface. Roll the dough into a 12×18 inch rectangle. Spread the Brown Sugar Cinnamon Filling over the dough, spreading all the way to the edges. Place the apple pie filling on top, and spread over the filling, spreading all the way to the edges.

P id=”instruction-step-6″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000″>6. Roll the dough into a log, starting at the short edge. Using a piece of unflavored dental floss, or serrated knife, cut into 9 rolls. To use the unflavored dental floss, slide the floss under the dough log, then take the edges of the floss and cross over top of the dough. Pull to cut through the dough. The floss will yield the best cut rolls, as it does not squish the dough. Because this dough is soft, the serrated knife has a tendency to squish the dough.

P id=”instruction-step-7″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000″>7. Allow the rolls to rise while the oven preheats. Preheat oven to 350F.

P id=”instruction-step-8″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000″>8. Once the oven reaches temperature, bake the rolls for 20-25 minutes, or until the rolls are golden brown in color. Allow the rolls to cool for 10 minutes.

P id=”instruction-step-9″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000″>9. In a medium sized bowl, or the bowl of a stand-mixer fitted with the paddle attachment, beat together the ingredients for the icing until smooth and creamy. Spread the icing over the rolls. Enjoy!