Begin by gently warming 1 cup of milk until it’s warm but not hot to the touch. In a mixing bowl, combine the warm milk with 2 ¼ teaspoons of active dry yeast and 2 tablespoons of granulated sugar. Stir briefly and let it sit for about 5 minutes until it becomes frothy.

Add in the remaining ¼ cup of granulated sugar, ¼ cup of melted unsalted butter, ½ teaspoon of salt, and 2 large eggs into the yeast mixture. Mix until well combined, then gradually incorporate 3 ½ to 4 cups of all-purpose flour, one cup at a time.

Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the kneaded dough into a lightly greased bowl, cover with a towel, and let it rise in a warm area for 1 to 2 hours until doubled in size.

Mix together the filling ingredients: 1 cup of light brown sugar, 2 tablespoons of ground cinnamon, and a pinch of salt in a small bowl. Set aside.

Roll out the dough into a rectangle about ¼ inch thick, approximately 12 x 18 inches.

Spread ¼ cup of softened unsalted butter over the dough, sprinkle the cinnamon sugar filling, then distribute 2 cups of chopped apples.

Roll the dough tightly into a log shape and cut into 12-14 pieces. Place cut-side up in a greased baking pan.

Cover and let the rolls rest for about 30 minutes while preheating your oven to 350°F (175°C).

Bake the rolls for 25-30 minutes until golden brown.

Make the glaze by melting ½ cup of unsalted butter, 1 cup of light brown sugar, and ¼ cup of milk. Whisk until smooth and stir in 1 cup of sifted powdered sugar.

Drizzle the glaze over the warm rolls and serve immediately.