Apple Cinnamon Cinnabons

Knead the enriched yeast dough from the ingredients and let it rise in a warm place for 1.5 hours until doubled in volume.

For the filling, melt the butter in the microwave and let it cool slightly. Peel and dice the apples, sauté them in the butter with sugar (50 g), and caramelize by letting the liquid evaporate completely. In a separate bowl, mix the two types of sugar and the cinnamon.

Prepare the baking dish by greasing it with butter, or line a baking sheet with parchment paper.

Turn out the risen dough onto a floured work surface, gently press it down, and roll it out into a rectangle measuring roughly 30x55 cm. Brush the surface of the dough with the melted butter, evenly distribute the sugar and cinnamon mixture over it, and scatter the caramelized apples. Starting from the long side of the rectangle, roll the dough up tightly and cut into pieces about 3 cm thick. Place the resulting rolls into the prepared dish or onto the baking sheet, leaving some space between them, cover with plastic wrap, and let rise in a warm place for another 45–60 minutes.

Preheat the oven to 180°C (350°F). Bake the rolls for about 20 minutes until golden brown.

For the glaze, place the room-temperature butter and cream cheese into a mixer bowl and beat on high speed until creamy. Add the powdered sugar and vanilla extract and beat until smooth.