Step 1

Combine all filling ingredients in a medium saucepan and stir to combine.

Step 2

Heat on medium-high heat until cornstarch and spices dissolve and apples release some of their liquid; allow to come to a low boil.

Step 3

Simmer 10-15 minutes, stirring occasionally, until mixture is thick and apples are tender.

Step 4

Remove to a heat-proof container and place in refrigerator to chill.

Step 5

In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm buttermilk and let stand 3 to 5 minutes; stir. The mixture should begin to foam up -- if it doesn't get foamy then your yeast may be too old or your buttermilk may have been too hot.

Step 6

Add the melted butter, brown sugar, egg, vanilla extract, and salt, mixing after each addition.

Step 7

Add in flour a little at a time until dough pulls away from the sides of the bowl. Dough should still be tacky and still stick to the bottom of the bowl, so don’t add more flour than necessary!

Step 8

Knead dough on a floured surface (or in the stand mixer using the hook attachment) for about 2-3 minutes, until soft and smooth. Gently form into a ball.

Step 9

Spray a large bowl with cooking spray and place dough in it, turning dough over once or twice to coat with cooking spray.

Step 10

Place bowl in a warm spot and cover with plastic wrap to rise for about 40 minutes, or until the dough has doubled in size.

Step 11

Roll dough out on a lightly floured surface or a nonstick pastry mat, forming a rectangle that is about 10 inches by 15 inches, with the long side closest to you. The dough should be ¼ inch thick.

Step 12

Spoon cooled apple pie filling in a thin layer onto dough and spread evenly.

Step 13

Roll dough away from you into one long roll, with the seam on the bottom. To keep filling from squeezing out, gently lift the edge of the dough around the roll as you roll it.

Step 14

Cut dough evenly into pieces according to the size of your pan: 7 pieces for a 10-inch cast-iron skillet, 8 pieces for an 11x7" pan, and 9 pieces for a 9x9" pan. Cut the pieces using a serrated knife, or unwaxed dental floss for neater cuts.

Step 15

Spray a 9×9 baking pan, 10-inch cast-iron skillet, or 7x11 inch baking pan with cooking spray.

Step 16

Carefully place rolls into prepared skillet or baking pan. Cover with plastic wrap or a towel and allow to rise in a warm place until doubled in size again, approximately another 40 minutes.

Step 17

Preheat oven to 350°F.

Step 18

Bake 25-30 minutes, or until rolls are golden brown. Remove rolls from the oven and let cool for 5 minutes.

Step 19

Melt cubed butter over medium heat in a light-colored sauté pan. Allow to foam and continue stirring until milk solids have separated and butter begins to turn golden brown. Immediately transfer brown butter to a heat-proof bowl, scraping out brown bits with it. Cool to room temperature.

Step 20

Beat softened cream cheese and cooled brown butter with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract and salt.

Step 21

Gradually add in powdered sugar, mixing on low, until combined. Beat another minute to a smooth and creamy consistency. Mix in milk to achieve desired consistency.

Step 22

Spread or pour glaze over warm rolls and serve immediately.