Giant Caramel Apple Cinnamon Roll

1. Stage

Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, combine milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 10 minutes. 

2. Stage

In the bowl of a stand mixer fitted with a dough hook, stir together flour, remaining ¼ cup granulated sugar, and salt on medium speed. Add yeast mixture and egg. Mix until a very soft dough forms, about 5 minutes. Increase mixer to medium-high speed and add butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 8 minutes.

3. Stage

Transfer dough to greased bowl, cover loosely with plastic wrap and let rise in a warm spot until doubled in size 1 to 1 ½ hours.

4. Stage

Turn dough onto a lightly floured surface and dust with more flour. Roll out into a large rectangle, about 15x12-inches. In a small bowl, stir together 4 tablespoons butter, ½ cup brown sugar, cinnamon, and salt. Brush dough with melted butter all over, then sprinkle filling mixture evenly on top. Grease a 9-inch cake pan with cooking spray. 

5. Stage

Cut dough lengthwise into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. Coil remaining strips around center roll to create on large rolled cake. 

6. Stage

In a medium bowl, combine apples, lemon juice, remaining 2 tablespoons melted butter, and ¼ cup brown sugar. Insert apple slices to fill gaps between dough. 

7. Stage

Cover loosely with plastic wrap and let rise again in a warm spot until nearly doubled in size, about 30 minutes. 

8. Stage

Preheat oven to 350°. Bake cinnamon roll until golden, 20 to 35 minutes, covering the roll with foil if necessary. 

9. Stage

In a medium bowl, mix all ingredients (add cream by the tablespoon) until smooth and at your desired consistency. 

10. Stage

Drizzle glaze over warm cinnamon roll cake and serve warm.