For the Rolls

• Using a countertop mixer with the paddle attachment, add the flour, sugar, yeast and salt. Stir until well combined.
• Add eggs and milk; stir until well combined.
• Add butter to the bowl and gradually increase speed to medium. Let mix for 6-7 min, or until dough is very smooth.
• Place dough in an oiled bowl and cover with towel or plastic wrap. Place bowl in warm spot until dough has doubled in size (~1 hour).
• Fold dough several times and then let sit for 15 more minutes (covered).
• Meanwhile, using a small bowl, make the filling by whisking together sugar, brown sugar, cinnamon and nutmeg. Set aside. (Note: The butter will be used later.)
• On a well-floured countertop, roll the dough into a 12”x16” rectangle.
• Brush the dough with the melted butter. Sprinkle the surface with Filling mixture as well as diced apples, leaving a ½” border on all sides.
• Starting with one of the long edges, roll dough into a cylinder and pinch edges together to seal.
• Using a sharp knife, cut dough into 10 pieces. (Note: 10 pieces will yield very large rolls. You can cut the rolls smaller (~16 pieces), but you will need to reduce the baking time slightly.)
• Place cut rolls onto 2 greased 9”x13” baking pans leaving plenty of growing room between them.
• Cover pans lightly and leave in warm spot until approximately doubled in size. (~40 minutes).
• Preheat oven to 375°F.
• Bake rolls at 375°F until golden brown and puffed up (~16-18 minutes).
• While rolls are baking, make the Frosting by placing the butter in a medium saucepan over medium heat. Once melted, add brown sugar. Continue cooking over medium heat, stirring constantly, for 3 minutes.
• Remove pan from heat and milk and vanilla; stir until well combined. Add powdered sugar; stir until smooth. Set Frosting aside.
• Once rolls are fully baked, removed from oven and let cool. Spread Frosting over rolls before serving.