Cinnamon Roll Dough Place yeast, sugar and warm milk in a large bowl. Let it sit for about 10 minutes until it starts bubbling. Add eggs and melted butter and stir to combine. Add 4 cups of flour and salt and mix until combined. Add in remaining flour, a ¼ cup at a time, until the dough cleans the side of the bowl. It may stick a bit to the bottom of the bowl and that is okay. Place the dough into a greased bowl, cover with plastic wrap, and place in a warm environment until it doubles in size, about 1 hour. Apple Filling Place butter and both sugars in a medium saucepan over medium heat. Heat until everything is melted, and then add in chopped apples, salt and cinnamon. Cook until apples are softened, about 15 minutes. Stir occasionally. Let cool slightly while you prepare the cinnamon rolls. Filling Grease a 9x13" baking pan with butter. Set aside. Place risen dough onto a floured surface and using a rolling pin, roll the dough into a large rectangle, about 15x20 inches. Spread very softened butter over the dough, and then sprinkle sugar and cinnamon overtop. Spoon apple filling over the dough next, making sure to it is evenly spread over top of the dough. Roll the dough starting at the long side of the rectangle. Cut the dough into 12 rolls and place them into the prepared baking dish. If you are baking right away, preheat oven to 350°F(177°C). Cover the cinnamon rolls with plastic wrap and place in a warm environment until doubled in size, about 30 minutes. Bake the cinnamon rolls for 30-35 minutes, or until the middle of the cinnamon rolls reach 190°F (88°C) . If the tops of the rolls are browning too quickly, lightly cover them with aluminum foil. For overnight cinnamon rolls, cover the baking dish with plastic wrap and place in the refrigerator until morning. The next day, let the cinnamon rolls come to room temperature and then double in size. This can take a few hours. Meanwhile, preheat oven to 350°F. Bake the cinnamon rolls for 30-35 minutes, or until the middle of the cinnamon rolls reach 190°F (88°C) . If the tops of the rolls are browning too quickly, lightly cover them with aluminum foil. Remove from the oven and let cool on a wire rack while you make the frosting. Cream Cheese Frosting Beat cream cheese and butter together until smooth. Add In powdered sugar and mix until combined. Spread the topping over the tops of cinnamon rolls. Crumble Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. Whisk flour, brown sugar, ground cinnamon, and salt together in a medium bowl. Add in melted butter and mix until flour mixture is just incorporated. Turn out crumble mixture to prepared baking sheet. Bake for 12-15 minutes, breaking up the crumble with a spoon half way through. Bake until the crumble has hardened slightly. Be careful not to burn it. Let cool for 10 minutes and then decorate the tops of cinnamon rolls with crumble. Store cinnamon rolls in an airtight container in the refrigerator for up to 3 days.
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