Start by taking a large bowl and in it, mix together 2 cups of flour, yeast, salt, and sugar. Ensure they are well combined.

In a microwave-safe bowl, warm the milk and butter for 30 seconds until they are warm and the butter is almost melted. It should be comfortably warm, not scalding. If it's too hot, let it cool a bit before adding it to the yeast to avoid harming the yeast. Pour this warm milk-butter mixture into the flour mixture.

Add the egg and beat it on low speed, gradually increasing to high, until it's thoroughly mixed in, which should take about 2 minutes.

Scrape down the sides of the bowl, then add another cup of flour, continuing to beat until it's fully incorporated. Gradually add the remaining cup of flour bit by bit until the dough starts to pull away from the sides of the bowl and forms a ball.

Transfer the dough to a well-floured surface and knead it for approximately 10 minutes until it becomes smooth and can be stretched without breaking. This indicates that the gluten has developed, resulting in soft, pillowy dough.

Place the dough in an oiled bowl, cover it, and let it rise in a warm location for about 1 hour or until it has doubled in size.

While the dough is rising, prepare the filling by peeling, coring, and dicing the apples into small pieces. In a small bowl, combine the sugar, spices, and salt, mixing them thoroughly. Set this mixture aside.

Once the dough has doubled in size, roll it out on a well-floured surface into a large rectangle measuring approximately 18 x 12 inches.

Spread the butter for the filling evenly over the entire surface of the dough. Sprinkle the sugar mixture and the diced apple pieces onto the butter, pressing them down to stick.

Starting from the long side, roll the dough away from you into a tight cylinder, sealing the bottom edge by pinching the dough together.

Use baker’s twine or a very sharp knife to cut the dough into 12 even rolls. Arrange these rolls in a 9 x 13 inch Rectangular Baker lined with parchment paper. Cover loosely with a kitchen towel and allow them to rise for another hour until they have doubled in size and become puffy.

Bake the cinnamon rolls at 350°F for approximately 30 minutes or until they turn golden brown and are no longer doughy. After baking, transfer them to a wire rack to cool.

While the rolls are cooling, prepare the cream cheese frosting. Combine the cream cheese, butter, powdered sugar, milk, salt, and vanilla extract. Start at low speed, gradually increasing to high, until the mixture becomes light and fluffy. Spread this icing evenly over the rolls.