I spotted a recipe  on https://reneenicoleskitchen.com/ for a variation of cinnamon rolls which included diced apples in the filling, and I made it for the family at the beach.  It was very good and was happily devoured.  It was also, with the full amount of cream cheese icing, very rich.  I might try it with half the icing the next time. (The full amount is in the recipe below.)   I started this the night before and gave it an overnight second rise in the refrigerator so that it could be served fresh out of the oven for breakfast.  This will make 12 rolls in a 13 x 9 inch baking pan, 1 of which should be enough for most people.

Since it was at the beach and I wanted to minimize the number of pantry items, I substituted British “Mixed Spice” for the 3 spices in the filling.  I also used vanilla extract vs. vanilla paste, which was in the original recipe.

For the dough

1 cup whole milk

2-1/4 tsp. (1 packet) yeast

2 large eggs

¾ tsp. salt

1/3 cup salted butter, melted

½ cup sugar

17.3 oz. (4 cups) all-purpose flour

For the filling

5 Tbs. salted butter, softened

2/3 cup packed brown sugar

2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. cardamom

2 large cooking apples, peeled and petit diced

For the icing

6 oz. cream cheese, softened

5 Tbs. salted butter

2 cups powdered sugar

2 tsp. vanilla extract

Th afternoon before serving, make the dough:  Warm the milk to skin temperature and sprinkle the yeast on top of it to proof for 5 minutes.  Put the proofed yeast and all the other dough ingredients in the bowl of a stand mixer.  Mix together with a dough whisk and then knead with the dough hook on low speed to form a soft dough, about 5-10 minutes.  Form the dough into a ball, coat lightly with some oil and put it back into the mixing bowl to double covered for 1-2 hours.

While the dough rises, combine the brown sugar, and spices for the filling.

On a lightly floured surface (such as a pastry cloth), roll the dough out into a large rectangle, about 18 x 12 inches.  Brush the dough evenly with the butter.  Sprinkle the brown sugar and spices evenly over the dough, and then the diced apples.  Roll the dough up on the long side into a cylinder and then cut the cylinder into 12 equal pieces.

Grease a 13 x 9 inch baking dish.  Put the dough pieces evenly in the baking dish.  Cover with plastic wrap and put in the refrigerator overnight for its second rising.

In the morning, remove the baking dish from the refrigerator and preheat the oven to 350 degrees.  Bake the rols for 25-30 minutes until the tops are golden brown and the rolls feel firm.  Remove the pan from the oven and cool on the counter.

While the baked rolls are cooling, prepare the icing.  Beat the cream cheese and butter together until light and fluffy.  Mix in the powdered sugar and the vanilla extract.  You want a spreadable consistency.  If too runny, add some powdered sugar.  If too thick, add a little whole milk.

One the rolls have cooled to slightly warm, spread the icing and serve them.