Gradually add the flour, one cup at a time, mixing until a soft dough forms. If using a stand mixer, let the dough hook knead it for 5 minutes. If doing it by hand, turn the dough onto a floured surface and knead for 8-10 minutes until smooth. The dough should be soft but not sticky.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size. This is when the magic happens! While it rises, mix your filling. Chop the apple pie filling into small pieces and mix it with the brown sugar and cinnamon.
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 18×12 inches. Brush the dough with the 2 tablespoons of melted butter. Spread the apple filling evenly over the dough, leaving a small border at the edges.
Pro Tips for Best Results
Make sure your milk is warm, not hot. If it’s too hot, it will kill the yeast and your dough won’t rise. I test it on my wrist—it should feel comfortably warm.
Chop the apple pie filling finely. Big chunks can tear the dough when you roll it. I like to give it a rough chop so it spreads easily.
Use unflavored dental floss to cut the rolls. It sounds weird, but it gives you clean cuts without squashing the dough. Just slide it under the roll, cross the ends over the top, and pull.
Let the cut rolls rise a second time in the pan before baking. Cover them and let them rest for 30 minutes. They’ll puff up nicely and bake more evenly.
Common Mistakes to Avoid
Don’t kill the yeast with milk that’s too hot. I did this once and waited over an hour for a rise that never came. Use a thermometer if you’re unsure.(See the next page below to continue…)