Directions

For the Dough:

1. 
Preheat the oven to 350°F, and line and grease the baking pan with parchment paper.
2. In a large bowl, whisk together 3 cups of flour, sugar, Fleischmann’s^® RapidRise^® Instant Yeast and salt.
3. In a small bowl, add the milk and butter. Heat until very warm, about 120°F–130°F.
4. Add the butter mixture to the dry ingredients and mix well with a spatula.
5. Add the eggs and 2 cups of flour and mix again.

6. On a lightly floured surface, knead the dough for about 5 minutes or until smooth.

7. Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.


For the Filling:

1. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg.


Making the Rolls:

1. On a floured surface, roll out the dough to a 14" x 20" rectangle about ¼" thick.
2. Use a pastry brush or back of a spoon to spread the softened butter evenly over the dough.
3. Sprinkle the filling evenly over the dough, making sure all areas are covered. Then top with the diced apples.

4. Roll up the dough, “jelly roll” style, and cut 12 rolls that are 1-½" thick.
5. Place the rolls in the prepared pan. Cover and let it rise for 30 minutes.
6. Bake at 350°F for 30 minutes.


Making the Topping:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the brown sugar and heavy cream. Whisk constantly until dissolved.

3. Bring to a boil for 2 minutes.
4. Remove from the heat and let it cool for 10 minutes.
5. Pour the sauce over the baked cinnamon rolls.
6. Top with the diced apples.