APPLE PIE SOURDOUGH CINNAMON ROLLS

Preheat oven to 375F. Grease a small cast iron skillet or baking dish; set aside.
Start by making the apple pie filling.
Add the diced apple and water to a large pan over medium heat. Cover and let cool until the apples are soft (~5 minutes).
Add in maple syrup and cinnamon. Mix and allow to simmer over medium heat until the liquids are slightly thickened. Remove from heat and mix in the vanilla. Allow to cool and set aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt, greek yogurt, and sourdough discard until a dough forms.
Lay the dough out on a lightly floured surface ands your hands to knead a couple of times until smooth.
Roll the dough out into a rectangle, about 1/4” thick.
Spread the softened butter on the surface of the dough, and sprinkle with cinnamon sugar.
Then, spread the apple pie filling over the dough, leaving about 1/2” around the edges.
Roll the dough long ways and use a sharp knife or pastry cutter to cut into 8-9 rolls. Place the rolls in the prepared skillet or baking dish.
If using, warm the heavy cream and pour over the rolls in the dish right before baking.
Bake at 375F for 25-35 minutes or until golden brown and bubbly.
Remove and let cool slightly.
Mix together the ingredients for the maple glaze and drizzle over the rolls. Serve warm.
Enjoy!