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Cider Tea Infused Apple Cinnamon Rolls

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Ingredients
  

  • Apple Topping

  • 1 each apple, peeled and chopped I used Envy Apples
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cinnamon
  • 1 bag Cider Tea I used Republic of Tea
  • 1 teaspoon brown sugar I used Bob's Red Mill
  • dough
  • 1 packet dry instant yeast
  • 3 tablespoons sugar, divided
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 cup whole milk heated to 120 degrees
  • 1 each egg
  • 5 tablespoons butter, melted and divided
  • 2 1/4 cups flour
  • glaze
  • 1 cup powdered sugar
  • 1/4 cup water
  • 1/4 teaspoon vanilla extract I used Taylor & Colledge

Instructions
 



  • dough: Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, set
    aside. Mix together 1 instant yeast, 2 tablespoons sugar, salt, 1 1/4 cup
    flour. Mix in milk, 2 tablespoons melted butter and egg. Knead in the rest of
    the flour. Roll into a ball, cover and rest dough for 10 minutes.
    After 10 minutes, roll dough into a rectangle. Brush with 2
    tablespoons melted butter. Top with cinnamon, sugar mixture. Roll tightly and
    cut into 8 pieces. Brush 9x13-inch pan with remaining melted butter. Place
    pieces into buttered pan. Cover with plastic wrap and place pan in a warm spot
    to double in size.
    Bake at 375 for about 20 minutes until dough is flaky and
    brown on the bottom. Cool on rack.


















  • Open a Republic of Tea Cider Tea bag into a small saucepan, add butter and melt together, stirring until butter is completely melted. Strain through a fine mesh sieve. Add apples, brown sugar and cinnamon and cook over low heat until apples are soft but not mushy. Spoon over warm rolls.


  • Glaze: Mix together powdered sugar, vanilla and enough water to form a thin glaze. Drizzle over rolls.