Danish Apple Cinnamon Rolls (Æblekanelsnegle)

Instructions

1. In a large bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
2. In a small saucepan, heat the milk until it is warm but not boiling. Remove from heat and sprinkle the yeast over the warm milk. Let it sit for 5 minutes until foamy.
3. Pour the yeast mixture into the flour mixture and stir until a dough forms. Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. While the dough is rising, prepare the apple filling. In a small bowl, mix together the diced apples, brown sugar, and ground cinnamon.
6. Once the dough has doubled in size, punch it down and roll it out into a rectangle on a floured surface. Spread the apple filling evenly over the dough.
7. Starting from one long edge, roll the dough into a tight log. Cut the log into 12 equal pieces and place them in a greased baking dish. Cover and let them rise for 30 minutes.
8. Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
9. While the rolls are baking, make the glaze by whisking together the powdered sugar and milk or cream until smooth. Drizzle the glaze over the warm rolls before serving.