4 tablespoons unsalted butter, plus more for greasing pan
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 -2 tablespoons of melted sweet cream butter for brushing into pans
Filling
1¼ cup packed dark-brown sugar
½ teaspoon ground nutmeg
⅛ teaspoon kosher salt
2 tablespoons ground cinnamon
2 baking apples, cored, peeled and chopped in ½" - 1" cubes and slightly cooked
4-5 strips of crispy applewood bacon, crumbled
6 tablespoons unsalted butter, room temperature
Glaze
1 cup powdered sugar
1 tablespoon plus 2 teaspoons whole milk
¼ teaspoon vanilla extract
3 tablespoons of toasted sliced almonds
Pinch kosher salt
Directions
In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until combined. Add eggs one at a time and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and the mixture is between 120 and 130°F (use a thermometer).
Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, scraping down sides of the bowl. Beat on medium speed until smooth and elastic, 2 to 3 minutes. The dough will be very sticky.
Lightly oil a large bowl with 1 tablespoon of olive oil using a pastry brush. Form dough into ball and transfer to a bowl, turning to coat. Cover bowl with plastic wrap then heavy kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter the pans, line with parchment, and butter parchment.
Filling:
Mix brown sugar, cinnamon, nutmeg, apples, bacon and salt in medium bowl.
Glaze:
In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
Assemble and bake:
Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to a 16-by-12-inch rectangle. Spread butter over dough, leaving a ½-inch border on the long sides. Spoon filling mixture evenly over butter.
Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then heavy kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and brush with melted butter then invert immediately onto rack. Allow to cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and add sliced almonds. Best served warm.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=34763