Bourbon Apple Spiced Cinnamon Roll Casserole

Chef Jenna Kinard from Hotel Drover joins Good Day to share the recipe for a holiday treat.

Bourbon Apple Spiced Cinnamon Roll Casserole

2 1/4 tsp active dry yeast
1 cup lukewarm milk
1/2 cup granulated sugar
1/3 cup softened salted butter
2 eggs
4 cups all-purpose flour
1 1/4 cups melted butter

1 cup brown sugar packed
1/4 cup cinnamon
1/3 cup softened butter

1 1/2cups small diced apples
2 tbsp butter
2 tbsp sugar
1 1/2 tbsp bourbon

Milk Mixture
6 eggs
2 cups heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans

Bourbon Cream Cheese Icing
6 tbsp softened salted butter
1 1/2 cups powdered sugar
1/4 cup cream cheese (at room temperature)
1/2 tsp vanilla extract
1/4 cup bourbon

For the rolls, dissolve the yeast in the warm milk with 1 tsp of sugar in a large bowl. Let it sit for 5 minutes. If the yeast is good, it will get frothy.

To the bowl of your mixer add the sugar, butter, salt, eggs, and flour and mix until well incorporated.

Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix until well incorporated.

Place the dough in an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Dice apples and add them into a medium sized saucepan with the butter and sugar. Cook over medium heat, stirring frequently for 2-3 minutes or until tender. Add 1.5 tablespoons bourbon into apple mixture and cook out another minute. Be careful, it may flame up! Remove from heat and chill.

Preheat oven to 350 degrees.

Pour 1 1/4 cups of melted butter into baking dish.

Combine the brown sugar and cinnamon in a bowl.

Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.

Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the cinnamon sugar mixture evenly over the surface of the dough. Do the same with the apple mixture.

Working carefully, from the long edge, roll the dough down to the bottom edge.

Cut the dough into 1 1/2 inch slices, then each slice into quarters and place in the baking pan on top of the melted butter. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.

Pour milk mixture on top of cinnamon rolls and place the baking pan in the oven and bake for 20-30 minutes until golden brown.

While the rolls are baking make the icing by mixing all the icing ingredients except for the bourbon. Beat with an electric mixer for two minutes until smooth. Add in the bourbon and whip for another minute.

When the rolls are done, spread generously with icing.