Dough

1. Warm milk to 110°F (43°C). Pour into a large bowl or stand mixer bowl.
2. Add 2 tablespoons of sugar and yeast to the milk. Stir and let sit for 5-10 minutes until foamy.
3. Add remaining sugar, butter, and whisked eggs. Mix briefly (about 30 seconds).
4. Add 5 cups of flour and salt. Mix until combined into a shaggy dough.
5. Knead with dough hook for 8-10 minutes (or 12 minutes by hand), adding remaining flour only if needed. The dough should be tacky but not sticky.
6. Form dough into a ball and place in an oiled bowl. Cover and let rise in a warm spot for about 2 hours until doubled.

Apple Pie Filling

1. Combine chopped apples, brown sugar, cinnamon, nutmeg, salt, and ¼ cup water in a saucepan.
2. Bring to a boil over medium heat, then reduce heat and simmer for 12-15 minutes until apples are soft.
3. Mix cornstarch with 1 tablespoon water until dissolved.
4. Add cornstarch mixture to apples, stir continuously for 1-2 minutes until thickened.
5. Transfer to a bowl, cover with plastic wrap (touching the surface), and cool completely.

Assemble Rolls

1. Grease a 9×13-inch baking pan.
2. After first rise, punch down dough and roll out to a 20×12-inch rectangle on a floured surface.
3. Mix butter, brown sugar, and cinnamon to make cinnamon butter filling. Spread evenly over dough.
4. Spread cooled apple filling over the cinnamon butter layer.
5. Roll dough tightly from the long side into a log.
6. Cut into 12 equal pieces using floss or a sharp knife.
7. Place rolls in prepared pan, cover, and let rise for about 1 hour until puffy.
8. Preheat oven to 375°F (190°C).
9. Bake for 25-30 minutes until golden brown.
10. Let cool for 20 minutes before glazing.

Cream Cheese Glaze

1. Beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar and mix until incorporated.
3. Add vanilla and salt, mix to combine.
4. Spread over rolls while still warm but not hot.
5. Let sit for 10 more minutes before serving.