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mel_issano
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Warm the milk to 100–110°F. Stir in yeast and let sit until foamy, about 10 minutes.
Add brown sugar, melted butter, eggs, and vanilla. Mix until smooth.
Slowly add flour and salt. Knead for 8–10 minutes (by hand or mixer) until soft and elastic.
Place dough in a greased bowl, cover, and let rise 60–90 minutes, or until doubled in size.
In a saucepan, melt butter with brown sugar and cinnamon.
Stir in diced apples and cook for 10 minutes until softened.
Add lemon juice, then stir in cornstarch. Cook another 5 minutes until thickened.
Let cool completely before using in the rolls.
Roll risen dough into a 12×18 inch rectangle.
Spread softened butter over the dough. Sprinkle with brown sugar and cinnamon.
Spread cooled apple pie filling evenly on top.
Slice into 12 equal strips, roll tightly, and place in greased 9×13 dish.
Sprinkle a little extra cinnamon sugar in the bottom if desired for extra gooeyness.
Cover and let rise 30 minutes. Preheat oven to 350°F.
Optional: Pour ¼ cup heavy cream over the rolls before baking for extra softness.
Bake 20–25 minutes, until golden and set.
Beat cream cheese and butter until smooth.
Mix in maple syrup, vanilla, and cinnamon.
Slowly add powdered sugar until creamy.
Spread frosting over warm rolls, top with extra apple pie filling if desired, and dig in!