MAPLE GLAZED APPLE CRISP CINNAMON BUNS

1. In a stand mixer, add milk, butter, sugar and eggs and beat on medium-low until combined (not necessarily smooth). Add salt, flour, and yeast and mix with a dough hook until a smooth dough forms. If dough is dry, add ¼-1/2 cup additional liquid. If dough is quite sticky, add ¼-1/2 cup additional flour.
2. Sprinkle flour on the dough, turn over and flour the other side. Cover in plastic wrap and place in a warm, draft-free spot to rise for 1 hour.

1. Combine butter, flour, oats, brown sugar and cinnamon until combined. It will hold together if you press it between your fingers, but I prefer my streusel this way! It will get nice and crunchy as it bakes.

1. Lightly grease a 9×13″ and an 8×8″ pan and set aside.
2. Roll out dough into a large rectangle roughly 12″ wide and 18-24″ long. Spread softened butter over dough to within 1″ of the edge.
3. Sprinkle brown sugar and cinnamon over butter. Top with diced apples.
4. Roll up dough as tightly as possible, standing at the long end. Pinch dough together where it meets. Slice into rolls about 1.5″ thick and place in prepared pans. Sprinkle streusel over top of buns. Cover with plastic wrap and set in a warm place to rise for 45 minutes.
5. Heat oven to 350 degrees F and bake for 22-25 minutes until light golden brown from the edge to the middle of the pan. (we don’t want a doughy interior!).

source:thereciperebel.