Apple Sticky Buns

I was watching one of my favourite chefs, Anna Olson, the other day and she made this recipe for blueberry sticky buns.  I had never thought of using fresh fruit in sticky buns before so I decide to try to make apple sticky buns as I did not have any fresh blueberries.  They turned out really well. The dough was moist and tender and the apple were soft with just a little bit of crunch left.  You could really use any fresh fruit that you have on hand.  I wonder what peach sticky buns would taste like?

Apple Sticky Buns

Ingredients
Dough
2 teaspoons dry active yeast
4 tablespoons warm water
1/2 cup milk, room temperature
1 egg room temperature
2 tablespoons sugar
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, room temperature
1/2 cup cream cheese, room temperature
Filling
1/2 cup unsalted butter, room temperature
1 cup brown sugar
3 tablespoons maple syrup
1 tablespoon cinnamon
2 cups fresh finely chopped apples


Directions
Dough
Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.
Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.
Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draught-free place.
Preheat oven to 350 F.
On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough, sprinkle with apples and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin.
Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm.
Filling
Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.