Prep:Get your ingredients ready. A stand mixer with the dough hook attachment makes it easy to knead the dough, but you can also knead it by hand - it just takes a while.

Activate yeast:Activate the yeast according to package directions (I usually mix it in a large measuring jug with 1 tablespoon milk and 1 tablespoon sugar, then let it sit 5 minutes until it’s bubbly.)Tip: The mixture should look foamy and smell pleasantly yeasty; if it stays flat, discard it and start again with fresh yeast.

Add remaining liquid ingredients:Once the yeast is bubbly, whisk in remaining milk, remaining sugar, eggs and melted butter (add the butter last so the yeast doesn’t get too hot.)

Knead dough:In the bowl of a stand mixer, combine flour and salt. Add yeast mixture, knead with the dough hook attachment on medium speed for 8-10 minutes, or until dough is soft and stretchy.If needed, add more flour, 1 tablespoon at a time, until dough pulls away from the sides of the bowl and forms a soft ball.Tip: The dough should feel soft and slightly tacky but not stick in large clumps to your fingers.

Let dough rise:Place dough in a large greased bowl. Cover and let rise at warm room temperature until doubled in size, 45 to 60 minutes.Tip: If your kitchen is cool, place the bowl in a slightly warm (but turned off) oven or near a warm spot to help it rise - make sure it's not hotter than 100°F.

Roll out and add filling:Punch dough down, then remove to a lightly floured surface. With a rolling pin, roll dough into a rectangle, about ¼-inch thick and about 18×12 inches in size. Spread apple butter evenly over dough. Combine both sugars for filling with cinnamon. Evenly sprinkle over apple butter.Tip: Leave a small border along one long edge bare so the roll seals more easily when you roll it up.

Assemble rolls:Starting on one long edge, roll up dough jelly-roll style. Slice into 12 rounds; arrange in a well-greased 9x13 inch baking pan. Cover and let rise one more time until puffy, about 20-30 minutes.Tip: Use a sharp knife or unflavored dental floss to cut the rolls cleanly without squashing the spiral.

Bake rolls:While rolls are resting, heat oven to 350°F. Once ready, bake rolls for 18-25 minutes, until golden and just done in the middle. Be sure to check the rolls often.If middle rolls aren't baked after 20 minutes or tops are getting too dark, tent pan with foil and continue baking until done. Place pan on a wire rack to cool slightly.Tip: The centers should look set and no longer doughy, but still feel soft; overbaking yields dry rolls.

Make frosting:In the meantime, beat all frosting ingredients together. While rolls are still hot, spread with frosting.

Serve:The rolls are amazing served warm, but they also taste great cold the next day!