Gooey Cinnamon Rolls

Seastar Cinnamon Rolls

AKA Ooey Gooey Cinnamon Rolls adapted from Smitten Kitchen Dough: 1 C milk 3 Tbsp butter (salted) 3 1/2 cups (or more) unbleached all purpose flour, divided ¼ C white sugar ¼ C brown sugar 1 egg beaten 2 ¼ tsp instant yeast** ¾ tsp salt Filling: ½ - ¾ C apple butter 1 C brown sugar 2 ½ Tbsp cinnamon 6 Tbsp butter (salted) pinch each of nutmeg and clove Frosting: 4 oz cream cheese 1 C powdered sugar ¼ C butter (salted) ½ tsp vanilla ** If you don't have instant yeast, let the milk mixture cool to a warm room temp and add yeast right too the milk mixture, let sit a couple minutes then proceed the normal way from there. Dough: Microwave the milk and the butter till the butter is melted. Should be hot but not so hot you can't put your finger in it. About 120 to 130 F. Put 1 cup flour, sugar, yeast and salt in a bowl, mix. Dump milk mixture in, mix some then add egg and beat for 3 minutes. Add remaining flour and knead about 8 min, try not to add too much flour, the dough will be soft and somewhat sticky but good and stretchy. Let rise in an oiled bowl covered in plastic wrap for about 2 hours, till almost doubled. Push dough down, press/stretch into an 11 by 15 inch rectangle, stopping to let it rest occasionally if it fights back too much. Fill: Spread butter all over, keeping back ½ inch on one long side. Mix brown sugar, spices, and apple butter together and spread on top of the buttered area. Roll without stretching starting from the long side that has goo all the way to the edge. Place so that the seam edge is down. Using a serrated blade with long sawing motion with very little downward pressure cut into 1 inch sections. Place in 2 9x9 or 1 9x13 inch oiled pans. Cover with plastic wrap and place in fridge overnight. Take rolls out about 30 minutes before baking. Bake at 375 about 30 min, a bit more for the 9x13 pan. The rolls should be very lightly browned on top in some places. For the Amber version, use ½ to 2/3 whole wheat flour or white whole wheat.