While the dough is rising, peel and slice four apples. I used two Macintosh and two Royal Gala. Obviously, the choice is yours. Now it is time for a quick snack. Eat a Mandarin orange, and save the peel. In the bottom of a medium sized saucepan, pour about half a cup of white wine. Please feel free to enjoy half a cup for yourself as well, but no more. I don't want you tipsy in the kitchen. Add a cup of brown sugar, and half a cup of warm water. It does not need to be warm, but it will speed up the process. Sprinkle as much nutmeg, cloves, and cinnamon as you desire. Toss in the apples and mandarin peel, and let simmer on a low heat.
The apples are ready when the thinnest slices are slightly opaque. Add more water whenever necessary, but try not to dilute the spiced liquid that you already have by adding too much. I'm sure you don't need to be told, but discard mandarin peel when done cooking.
Once your dough has finished rising, pat out a rectangle. Sprinkle with brown sugar and additional cinnamon. Using a ladle to ensure to excess liquid; space apples along the middle of the rectangle, about two-thirds should be covered.If you would like to add a cream cheese mixture as well keep reading. If not, skip to the next paragraph. Beat together one package of cream cheese, one cup of icing sugar, and three tablespoons of vanilla. Once creamy, spoon into a plastic bag. Seal the bag shut, and then cut a small hole in a corner of the bottom of the bag. This will allow you to pipe lines of the cream cheese onto the dough. Pipe one line above the apples, one line below, and one line on top of the apples.
Starting at the top, carefully roll the dough down. It may prove difficult the first time, especially if the apples are too thick. Once you have a nice log rolled, set aside for a moment. Spread margarine on the bottom and sides of a pie plate. Sprinkle brown sugar over top, just enough to lightly coat. Using a sharp knife, cut the dough log. The best way to pick up the pieces is to use two hands for each piece, pinching the dough underneath to make sure that none of the filling falls out during the transfer into the pan. Once all the pieces are placed, you may wish to sprinkle with a few dashes of cinnamon or a spoonful of leftover juice from the apple pot.
Bake for twenty to twenty-five minutes at 400. Make sure to have the pan on a baking sheet in case any liquid bubbles over. Pictured below are the finished rolls. Any additional cream cheese frosting may be used as a topping, or for dipping. This makes a very nice dessert or breakfast, depending on the amount of sugar that you choose to use.
(The idea for this recipe is stolen. I'll freely admit that. The main idea for the recipe comes from Daily Decadent's sticky buns, and the cream cheese frosting from Dolly. The combination of spices, orange peel, and wine in the apples is all mine though!)
CL, You are amazing - leaves me in the dust, for sure.
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