Warm 1 cup of milk to about 110-115°F, then add 2 ¼ teaspoons of active dry yeast. Let it bloom for about 5 minutes until foamy.

In a large mixing bowl, combine 4 cups of all-purpose flour, ¼ cup of brown sugar, 1 teaspoon of salt, and 2 teaspoons of ground cinnamon. Pour in the yeast mixture along with 1 melted stick of butter and 2 beaten eggs, then mix until a dough forms.

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 to 1.5 hours, or until it doubles in size.

While the dough rises, prepare the filling by mixing ½ cup of brown sugar and 1 tablespoon of ground cinnamon in a medium bowl. Peel and dice 2-3 Granny Smith apples and set aside.

Once the dough has risen, roll it out on a floured surface into a large rectangle, about ¼ inch thick. Brush the surface with 4 tablespoons of melted butter, sprinkle the cinnamon-sugar mixture, and layer on the diced apples. Roll tightly from the long side into a log and cut into 12 equal pieces.

Arrange the sliced rolls in a greased baking dish, leaving space between them to rise. Cover with a clean cloth and rest for another 30 minutes to 1 hour until puffed. Preheat your oven to 350°F.

For the crumble topping, mix ½ cup of flour, ½ cup of brown sugar, and 4 tablespoons of chilled, cubed butter until crumbly, then stir in 1 teaspoon of cinnamon. Chill until rolls are ready to bake.

Once the rolls are ready and your oven is preheated, sprinkle the crumble topping over the rolls and bake for 25-30 minutes until golden brown and bubbling.

While the rolls bake, prepare the icing by beating 4 ounces of cream cheese with 2 tablespoons of softened butter. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until smooth.

Once baked, cool for about 10 minutes before drizzling the cream cheese icing over the warm rolls.