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.