Apple Cinnamon Sweet Rolls with a Maple Glaze
"Note: There are several options with the rising and baking of these. You can shape the rolls and then refrigerate for up to two days, pulling them out 3-4 hours before baking to allow them to rise. Or you can let them rise immediately after shaping and then refrigerate for up to 2 days, pulling them out and allowing them to come to room temperature, 30-60 minutes, before baking. Or you can let them rise immediately after shaping and then bake right away...."
INGREDIENTS
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For the dough:
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4 tablespoons unsalted butter, softened to room temperature
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3/4 teaspoon kosher salt
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4 1/2 tablespoons granulated sugar
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1 large egg, slightly beaten
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2 1/2 cups unbleached all-purpose flour
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1 1/2 teaspoons instant yeast
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3/4 cup buttermilk
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For the filling:
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2 tablespoons unsalted butter
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6 tablespoons brown sugar
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1 1/2 teaspoons cinnamon
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1 teaspoon corn starch
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3 cups peeled, diced apples
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For the glaze:
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2 tablespoons unsalted butter, melted
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1/4 cup maple syrup
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3/4 cup powdered sugar
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