Here is a variation I made last night.
APPLE STRUDEL ROLLS
This is an adaptation of the King Arthur Baking Recipe for Pillowy Cinnamon rolls, with an apple strudel filling replacing the cinnamon filling and with an apple cider icing.
Make one recipe of the dough for the Pillowy Cinnamon Rolls. While the dough is going through its first rise, prepare the filling. Note it took 15 minutes of kneading in Mixer to achieve the desired smooth, elastic and tacky dough.
Ingredients for Filling:
500 to 600 grams apples before coring. (I used 5 small apples, 3 McIntosh and 2 Golden Delicious.) Quarter apples and remove core and seeds. Not necessary to remove peels, the pectin in the peel helps filling to form srudel-like filling. Shred apples (I used the slicer/shredder attachment for the Kitchen Aid Mixer.)
2 TBS Lemon Juice (I used a frozen lemon juice cube, melted, from a candied peel project.)
2 TBS Dark Brown Sugar
1 TBS Boiled Cider,
½ Tbs salt
1 Tsp Apple Pie Spice or more depending on taste desired.
Mix shredded apple, and remaining ingredients in bowl, cover closely with plastic wrap and set aside for filling dough after first rise.
2 TBS melted Butter
¼ to ½ cup or so of plain breadcrumbs
Pat/Roll dough into 10” x 12 to 13” rectangle on floured surface. Keep corners square, if possible. Brush dough with melted butter and sprinkle plain breadcrumbs over melted butter. (The breadcrumbs soak up any juices that may come from filling to prevent a soggy roll.) Spread filling mixture over all but ½ inch of long side of dough rectangle. Using large bench knife or mat to help start roll dough into 12-to-13-inch log, pinching edge and turning to bottom. Using dental floss cut log into (8) 1 1/2-inch pieces of equal width. For a neater set of rolls make rectangle and log 13 inches long and cut ½ inch off each end to square them up. Place the rolls, cut side down, onto a half sheet covered with parchment that has been lightly greased. Leave 2” around each roll – a 3-2-3 pattern works. Tuck end under roll so it does not unravel when rising.
Note: If desired, Golden Raisins can be sprinkled over the dough and apple filling for an additional flavor layer.
Cover sheet with greased plastic wrap and allow to rise until puffy, about 45 minutes. During last 20 minutes of rise, preheat oven to 375 degrees F, with rack in upper third of oven. Bake 18 to 20 minutes, until a temperature of 190 degrees F is reached at center of the largest roll.

ICING:
2 TBS Melted Butter, brush on hot rolls when they come out of oven.
Mix following to make spoon on icing for after rolls cool.
1 ½ cups powdered sugar
1/2 tsp Vanilla extract
2 TBS Melted Butter
1 tsp Cinnamon
About 2 TBS Cider to desired thickness.
Enjoy a fall variation on the best Cinnamon Roll dough I have found after years of baking. The Strawberry Rolls in a Sift magazine a few years ago inspired this attempt at a different variation for fall.

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