Step 1

Warm milk to between 105º to 110ºF. Sprinkle yeast on top and let it proof for 5 - 10 minutes. Yeast should foam up. If it doesn't start over with fresh yeast.

Step 2

In the bowl of your stand mixer whisk together the eggs and salt. Add the yeast mixture, melted butter, sugar, and 4 cups of flour.

Step 3

With the dough hook attachment, mix on low to combine, stopping to scrape the sides at least twice. About 3 minutes.

Step 4

The dough should be soft and wet. Add the remaining flour 1/4 cup or less at a time, mixing each addition until combined completely. You may not need it all, you'll know it's enough when the dough no longer sticks to the bowl.

Step 5

When the dough is shaggy and no longer sticking to the bowl, knead the dough with the mixer or by hand.

Step 6

To knead with the mixer: run the mixer on the lowest setting for 5 - 7 minutes, stopping at least twice to push the dough back down and off the dough hook. To knead by hand: turn the dough out onto a clean, well floured work surface. Knead for 10 - 15 minutes. The dough should be smooth, not sticky, and bounce back to the touch.

Step 7

Shape the dough into a ball and place it into a large oiled bowl. Turn the dough over to coat with oil, then cover with a clean kitchen towel and allow to rise 1 - 2 hours or until doubled in size.

Step 8

While the dough is proofing, prepare the filling.

Step 9

On a well floured surface, use a rolling pin to shape the dough into a large rectangle. Approximately 18" x 12" and 1/4" thick.

Step 10

Spread the softened butter on the dough. In a small bowl combine the brown sugar and spices, then sprinkle on top of the butter. Follow with the diced apple chunks.

Step 11

Starting with the long side of the rectangle, gently roll the dough towards you so that you have a roughly 18" long log.

Step 12

Place the seam side of the roll down and trim any uneven ends. Slice the log into 12 equal pieces by slicing the roll in half, then half again, then dividing the quarters into thirds.

Step 13

Place each roll on it's end in a buttered 9" x 13" pan. Keep the smaller rolls towards the center to prevent burning.

Step 14

Cover with a clean kitchen towel, place in a warm spot, and allow to rise for 30 - 90 minutes or until the rolls have doubled in size.

Step 15

Bake uncovered in a 350 degree oven for 25 - 30 minutes or until the tops are golden brown.

Step 16

In a stand mixer with the whisk attachment, whip the softened cream cheese and butter until light and fluffy.

Step 17

Add the powdered sugar 1/2 cup at a time, mixing to combine completely and scraping down the sides of the bowl between additions.

Step 18

After the last addition, with the mixer running add the vanilla bean paste (or equal parts vanilla extract) and combine completely.