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1
Mix together water, powder sugar and yeast - set aside for 10 minutes. It will become foamy.
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2
In sauce pan over low heat - mix milk, sour cream, butter, sugar and applesauce. Do not boil. Remove from heat when mixture is warm.
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3
Stir in yeast mixture.
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4
Beat in the eggs.
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5
Add flour gradually; 1 cup at a time- keep batter smooth.
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6
Knead the dough.
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7
Place dough in a large bowl and set inside a cold oven for 1 1/2 hours.
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8
While you wait, Create your filling. Starting by Washing, peeling and dicing up your apples.
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9
In sauce pan on low-med heat - cook together butter, applesauce and diced apples, sugars and cinnamon.
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10
To prevent burning, stir frequently- mixture is ready when apple pieces are fork tender.
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11
Now pour contents into food processor or blender, process until apple pieces are finely chopped. Transfer mixture to a bowl and let it sit until dough is ready.
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12
Now take out your risen dough, flour your work surface well - sprinkle with a bit of ground cinnamon.
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13
Roll out your dough into a large rectangle.
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14
Spread over the dough, but remember to leave at least a 1 inch margin along one of the longer sides of your rectangle.
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15
Now starting at the opposite side, carefully begin to roll your dough.
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16
Use a little bit of water to seal the ending side.
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17
Begin to evenly cut your dough into 12 slices. (I find that using a piece of string to do this task prevents your roll from getting smashed).
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18
Place slices swirled side facing up in greased and floured cake pan.
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19
Again let dough rest in cool oven 1 hour or cover with plastic wrap and refrigerate over night (makes for a nice breakfast treat).
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20
Before baking, chop together the topping ingredients in a food processor. Sprinkle this over the rolls. (This can also be done before refrigerating).
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21
Bake at 350u00b0F about 45 or until done - edges should be a golden brown.
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22
ENJOY!
