Butterscotch Apple Sweet Rolls

I subscribe to the King Arthur monthly bakers magazine The Baking Sheet and in this month's publication there was a particularly tasty sounding recipe for Butterscotch Apple Sweet Rolls. I decided to make these last night.

The recipe starts off with a slightly sweet, rich, egg based yeast dough which is proofed and rolled in the same fashion as cinnamon rolls. 1 1/2 pounds of tart apples are cooked down in butter brown sugar and cinnamon. Once the dough has had its' final rise, it's rolled in to a 16x11 inch rectangle, slathered with the cooled butter-apple mixture and rolled in to a cylinder. It's cut in to 12 good sized disks, each one placed cut side down in a 9x13 buttered baking pan. These bake and get quite gooey and carmely in the process. While still hot out of the oven, a simple powdered sugar and cream glaze is slathered on top.

Even though it was a bit over the top, I decided to also make 2 quarts of vanilla bean ice cream in my ice cream maker. A friend had sent me a pound of fresh organic Tahitian vanilla beans and since they don't keep very well, I decided to make use of a portion. We served the apple rolls hot, gooey and glazed with a scoop of the vanilla bean ice cream atop, a la mode style if you will. I wish I had a picture to post but alas, the poor things did not make it through the night.