For the Cinnamon Apple Filling

• Peel the apples and dice them into small 1/4″ dices.

• Add the apples, butter, brown sugar, cinnamon, cardamom, ginger, cloves, and lemon juice to a medium saucepan over medium heat.

• Stir occasionally for about 10-12 minutes, or until the apples are softened, and the sugar is fully dissolved.

• While continuing to stir, add in the corn starch slurry and cook for an additional minute or until you can run your spatula along the bottom of the pan and the liquid will stay separated for a few seconds before coming back together.

• Remove from the heat and allow it to cool to room temperature. The filling will continue to thicken as it cools.

For the Dough

• In a microwave safe bowl add the water and butter. Place it in the microwave for 20-30 seconds or until the butter is mostly melted and the mixture is about 110-115 degrees F.

• Add the butter water mixture, yeast, sugar, and about 200g of the flour to the bowl of a stand mixer. Whisk it together until just combined, then add the remaining 485g of flour.

• Attach the dough hook and knead on medium speed for about 7-8 minutes, or until the dough has come together into a ball, is no longer sticky, and springs back when you press a clean finger into it.

• Remove the dough hook, roughly form the dough into a ball, and cover it with a clean kitchen towel for 10-15 minutes, or until it has doubled in size.

For the Cinnamon Streusel

• Add all of the ingredients to a medium mixing bowl. 
• Use a spoon or even your hands to press the sugar and flour into the butter.
• It will seem dry at first, but continue mixing until it can be pressed together and hold its shape.
• Then, use your hands to crumble it.

Assembly

• Preheat the oven to 350 degrees F.
• Once the dough has doubled in size – roll it out onto a lightly floured surface to roughly the size of a cookie sheet – about 13X18″
• Spread the cooled cinnamon apple filling into an even layer, but don’t go all the way to the edge. It will spread to the edges when you roll it up.
• Start along the long edge of the dough and roll it as tightly and evenly as possible.
• When you have about an inch left, grab the other end and lift it up and pull it back over the dough towards yourself. Pinch to seal.
• Use your hands to press the top and edges of the roll to make it as even in thickness as possible.
• Use a sharp knife to slice it into 12 equal rolls.
• Place the rolls in a 9X13 pan and then drizzle with the heavy cream.
• Mound the streusel on top of each roll, then bake at 350 for 30-32 minutes or until the rolls just begin to brown along the edges.
• While the rolls bake, prepare the frosting – recipe below.
• Let the rolls cool for 5-10 minutes then frost while they are still warm and serve.

For the Cream Cheese Frosting

• Mix by hand or with a hand mixer.
• In a medium mixing bowl, mix the butter and cream cheese until fully combined with no lumps.
• Add the vanilla and powdered sugar and mix until combined.
• Add the heavy cream a little at a time until you reach your desired consistency.