Apple Cinnamon Sweet Rolls

For the dough:
In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together butter, salt, and sugar. Add egg and mix until smooth. Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add flour, yeast and buttermilk. Mix on low speed until dough comes together into a ball and clears the sides of the bowl.

Knead for 10–12 minutes (12–15 if kneading by hand) until dough is smooth and silky, a bit tacky but not sticky at all. If it’s very sticky, add a bit more flour, a tablespoon at a time; if it’s very dry and not coming together, add a bit more buttermilk, a tablespoon at a time. Move the dough to a large, lightly oiled bowl and cover it with plastic wrap. Allow it to rise for about 2 hours until it doubles in size.

For the filling:
While the dough is rising, prepare the filling. In a medium saucepan, stir together butter, brown sugar, cinnamon, corn starch and diced apples. Cook, stirring occasionally, over medium heat until apples are softened and liquid is boiling, about 5 minutes. Reduce heat to a simmer and continue to cook, stirring, for another 2–3 minutes until liquid has thickened slightly. Remove from heat and allow to cool before making the rolls.

Punch down the risen dough and turn it out onto a lightly oiled counter. Roll it out to about 1/4 inch thick rectangle, about 12 by 14 inches. With a rubber spatula, spread filling over the dough, leaving 1/4 inch space around the edges. Starting from one long side, roll the dough up into a log, keeping it even as you roll. Pinch the seam closed with your fingers and lay the log seam side down on the counter. Using a serrated knife, slice the log into 9 even pieces.

Pick up one roll at a time and stretch it, twisting it into a figure eight shape, and laying the twisted roll in a 3-quart (2.8-liter) baking dish (I used a stoneware Corningware dish). Repeat with the remaining 8 rolls.

At this point, you can either refrigerate the rolls for up to 2 days, pulling them out 3–4 hours before baking to let them proof, or let them proof (rise) at room temperature immediately for about 90 minutes, or until the buns have doubled in size.

Preheat oven to 350ºF, with a rack in the middle of the oven. Bake for 35 minutes or until they are golden brown. Allow to cool for about 10–15 minutes.

For the glaze:
While rolls are cooling, make the glaze. In a small saucepan over medium heat, melt butter. Whisk in maple syrup until combined. Add powdered sugar (icing sugar) and whisk until smooth. Remove from heat and drizzle over cooled rolls.

Serve warm. Leftovers reheat well in the microwave.