This fall, bake up a batch of these mouthwatering Apple Pecan Chai Cinnamon Rolls! Honeycrisp apples, pecans, ground cinnamon and chai spice rolled into the easiest yeast-leavened dough and baked until gooey and amazing. Iced with luscious brown butter cream cheese frosting!
In a small sauce pan, warm the milk and water. Once steaming hot (but not simmering) remove off of the heat and stir in yeast. Set off to the side for it to dissolve and bloom, abour 8 to 10 minutes.
In the bowl of your stand mixer, add the butter, sugar, salt and egg. Mix until combined.
Add in half of the flour and mix until crumbly. Pour in the yeast mixture, stir until mostly combined. Add in the remaining flour, mix until just about incorporated.
Switch over to a dough hook, set a timmer for 8 minutes and knead the dough (on low speed) for 8 minutes. The dough should be elastic.
Transfer the dough to a large, well oiled bowl. Cover with a kitchen towel and place it in a warm, dry area to rise for 1 hour or doubled in size.
Meanwhile make the filling.
MAKE THE FILLING:
Heat 2 tablespoons butter a 10-inch skillet over meidum heat until melted. Add in apples, pecans, brown sugar, 3/4 teaspoon chai spice, 3/4 teaspoon cinnamon and a pinch of kosher salt. Cook until the apples start to soften, about 5 minutes.
Remove off of the heat and let cool.
MAKE THE ROLLS:
Preheat your oven to 350° and grease a 9x13 baking dish.
Once risen, use your fist to punch the air out of the dough. On a lightly floured surface, with a lightly floured rolling pin, roll the dough out to an approximate 15x9 rectangle.
Spread the apples and any liquids onto the the dough.
In a bowl, cobmine 1/2 cup granulated sugar with 3/4 teaspoons each of chai spice and ground cinnamon. Sprinkle all of the chai cinnamon sugar over top of the apples and pecans.
Scatter the 1/2 cup cubed unsalted butter over top of the apples.
Starting on the long side of the dough, roll it tightly to form a log.
Cut the log in half, then each half in half.
Cut each quarter piece into thrids and place into the prepared dish.
Bake on the middle rack of your preheated oven for 25 to 30 minutes or until bubbly and golden brown.
Meanwhile, make the icing.
Once baked, allow the rolls to cool for 5 to 8 mintues before spreading with icing. Then serve.
FOR THE BROWN BUTTER CREAM CHEESE ICING:
In a mixing bowl, with a electric hand mixer, cream together the cream cheese and brown butter.
Add 1 cup sifted powdered sugar with a splash of whole milk and mix until combined. Repeat until 4 cups are incorporated adding a splash of milk until it reaches a desired consistency.