Apple Crisp Cinnamon Roll Casserole

Dough:

2 3/4 cup of flour

1/4 cup of sugar

1/2 teaspoon of salt

3/4 cup of whole milk

3 tablespoons of butter

1 package (about two teaspoons) of instant yeast

1 egg

Filling:

2 large apples

1/3 cup of Calhoun Bend Mill Apple Crisp Mix

1/2 stick of butter

1 tablespoon of cinnamon

2 tablespoons of cornstarch

Topping:

The rest of the Calhoun Bend Mill Apple Crisp Mix box

5 tablespoons of butter divided

1 block of cream cheese (4 oz)

2/3 cup of powdered sugar

1 tablespoon of cinnamon

Instructions:

whisk flour, sugar, salt and set aside

combine the melted butter and milk and warm to around 110 F. Add in the yeast and stir. Let it sit for 10 min and then add to the flour mixture. Add the egg and mix.

Knead the dough onto a lightly floured surface for 3-5 min. Let the dough rest for 10 min. Make the filling.

Peel and core the apples and cut them into 1-inch pieces.

Combine the apples, 1/3 cup of Calhoun Bend Mill Apple Crisp Mix, 3 tablespoons of butter, and 2 tablespoons of cornstarch dissolved in 3 tablespoons of water. Heat in the microwave until the apples are soft stirring occasionally (about 2-3 min).

Roll out the dough into a rectangle and spread the filling over the dough evenly.

Roll up the dough into a log and cut around 10 rolls. Place in a buttered pie or cake dish.

let the dough rise for 1-2 hr in a relatively warm place until the dough has doubled its size. Make the crumble topping.

Combine 3 tablespoons of butter with the rest of the Calhoun Bend Mill Apple Crisp Mix and stir until crumbly. Pour over top of the cinnamon rolls.

Bake at 375 F for approximately 25 minutes. If it begins to brown, cover it with a piece of tin foil to avoid burning the top. Make your icing.

Using a mixer, combine the cream cheese, 2 tablespoons of softened butter, 1 tablespoon of cinnamon, and 2/3 cup of powdered sugar.

While the rolls are still hot, spread the icing on top.

Serve and ENJOY!!