MAPLE APPLE BUTTER CINNAMON ROLLS FOR TWO

Prepare the dough. In a medium bowl, add the warm milk and sugar. Sprinkle the yeast on top, and let sit for 5 minutes until frothy and the yeast is activated. Add in the egg yolk and butter. Mix to combine. Add in the salt and flour, and mix until incorporated. Remove the dough from the bowl, and knead with your hands on a lightly floured surface until it becomes elastic and smooth. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and rise in a warm environment until doubled in size (~30 minutes - 1 hour).

Make the apple butter filling. Combine all of the ingredients in a small bowl until well combined.

Once the dough is risen, turn it onto a lightly floured surface. Roll it out into a 2x15 inch rectangle. Spread the filling across the surface, and sprinkle more brown sugar and cinnamon on top, if desired. Roll the dough up tightly, starting on the short side, and split evenly into 2 rolls. Place into two greased 14oz ramekins or cocottes. Cover loosely with a kitchen towel, and proof/rise for another 30 minutes in a warm environment, until puffed up.

Preheat the oven to 375F. Pour the heavy cream over the rolls. Bake for 20-25 minutes, until golden.

Make the cream cheese icing by whisking all of the ingredients in a medium bowl until smooth. Spread the icing over the warm rolls. Enjoy!