Apple Cinnamon Rolls

Makes about 5 cinnamon rolls


For the dough:

Leftover sweet roll dough


For the filling:

2 pink lady apples, peeled, cored, and chopped

Juice from 1 small lemon

1/2 cup packed brown sugar

1 tablespoon ground cinnamon

1/2 cup (1 stick) butter, melted and browned


For the glaze:

4 ounces reduced-fat cream cheese, at room temperature

3-4 tablespoons milk

1/4 cup powered sugar, sifted

1/2 teaspoon vanilla extract

 

Butter an 8x8 baking dish with unsalted butter.

 

To make the filling, mix the apples and lemon juice in a small bowl and set aside. In another bowl, mix the brown sugar and cinnamon and set aside. 


On a floured surface, roll the dough out to a 12x9 rectangle. Brush the entire top of the dough with the browned butter. Spread the cinnamon sugar mixture over the browned butter, and then top with the apples in a single layer. 


Starting with the long side, roll the dough into a log, tucking the ends underneath the log. Cut into equal pieces and place in the prepared baking dish. Cover with a damp cloth and let the dough rest for 30-45 minutes.


Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30-35 minutes or until the dough is cooked through and lightly browned. Let the rolls cool on a wire rack.


Meanwhile, whisk together the glaze ingredients. Drizzle the cinnamon rolls with the cream cheese glaze and serve warm
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