Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted. Cool in fridge for 15 – 30 minutes until lukewarm.
Dissolve the yeast in the milk mixture in a large mixing bowl. Using a paddle attachment, stir in the sugar, 3 cups of flour, salt and eggs. Change the paddle to a bread hook attachment and add the remaining flour, 1/2 cup at a time, stirring well after each addition. Let the dough hook kneed the dough until a dough ball forms. You can also kneed it on the counter top if desired.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Turn your oven on for 1 minute to warm up, then turn off. Cover with a damp cloth and let rise in the warmed oven until doubled in volume, about 1 hour.
Punch down the dough and turn it out onto a lightly floured surface and roll into a 10 x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the dough. Then sprinkle the apples over the dough. Roll up the dough into a log and seal the seam.
Cut the dough into 12 equal pieces; place the pieces into two greased pie pans. Cover with plastic wrap and place in the refrigerator to rise overnight.
The next morning, preheat oven to 375 Deg F. Take the pie pans out of the refrigerator and let stand at room temperature for 30 minutes.
Bake the rolls for 25 to 30 minutes or until golden.
Combine the powdered sugar and milk to make a thick glaze. Drizzle the glaze over the rolls and serve warm. Enjoy with a cup of coffee for you or a glass of milk for the kiddos.
I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.