Milk	ml
Active Dry Yeast	g
Brown Sugar	tbsp
Salted Butter	g
Eggs
All-Purpose Flour	g
Kosher Salt	tsp
Filling
Peanut Butter	g
Apples
Brown Sugar	tbsp
Ground Cinnamon	tsp
Brown Butter Maple Icing
Salted Butter	g
Cream Cheese	g
Maple Syrup	g
Icing Sugar	g
Vanilla Extract	tsp

1. For the dough, melt the butter in a saucepan over low heat. Add the milk and heat until the mixture is lukewarm.
2. In the bowl of a stand mixer fitted with the dough hook, combine the milk mixture, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add additional flour as needed, until the dough is smooth to touch.
3. Cover the bowl with a moist cloth and let sit at room temperature for 1 hour or until doubled in size. In the meantime, wash the apples, remove the seeds and cut them into small pieces.
4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 40 x 30 cm. Spread the peanut butter evenly over the dough. Sprinkle on the apples, brown sugar and cinnamon.
5. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
6. Preheat the oven to 170 ºC. Bake the rolls for 25-30 minutes, or until golden brown.
7. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. To a bowl with the cream cheese in it, whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls.

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