Instructions

1. Combine 1/2 cup lukewarm water, yeast and 2 teaspoon sugar(take from 1/2 cup sugar listed in the dough ingredients) in a small bowl, let it sit about 10 minutes (until it dissolves).
2. To make the dough, in a mixing bowl combine scalded milk, 1/3 cup melted butter, egg, sugar, salt and mix on low speed to combine. Add 2 cups flour and mix until smooth, then add yeast mixture and mix on low. Gradually add remaining 2 cups flour. If it’s hard to mix with electric mixer use wooden spoon to incorporate the flour and knead the dough with your hands on floured surface for 5 minutes.
3. Transfer the dough to a greased bowl, cover, and set aside on warm place to rise until it is double in size(it will take about 2 hours)
4. To make the filling in a large skillet melt 4 tablespoons butter with 1/2 cup sugar, then add diced apples, saute until softened, stirring frequently, remove from heat and set aside.
5. When dough has risen, sprinkle working surface with flour generously, and roll out the dough into a 16×24 inch rectangle and brush it with 2 tablespoons melted butter almost out to the edges. Combine cinnamon and brown sugar and sprinkle across the butter.
6. Spread the apples evenly over the cinnamon-sugar.
7. Roll it into a log lengthwise (the log should be 24 inches long), then using a sharp knife cut 2 inch slices but do this really gently with a sawing motion to keep the circle shape of the rolls.
8. Place cinnamon roll into 9×13 inch pan lined with parchment paper and greased with butter. Place the rolls close together but keep some space apart. Cover the pan with plastic wrap and let it sit for 1 1/2 to 2 hours, until they doubled in size.
9. Preheat the oven to 375°F and bake the rolls about 20-25 minutes, and do not over-bake them.
10. To make the glaze mix cream cheese, butter, powdered sugar, vanilla, and salt together on medium speed. Drizzle the glaze over baked cinnamon rolls and serve warm.