Cinnamon Roll Dough

1. Warm milk in a small bowl until it reaches 105-110.º Sprinkle yeast on top and whisk together. Set aside for 10 minutes until it starts to look foamy. If the mixture does not foam, start over with a new packet of yeast.
2. In a stand mixer fitted with a paddle attachment, mix together the flour, brown sugar, cinnamon, and salt together.
3. Slowly add the yeast mixture to the flour mixture, followed by the melted butter and egg.
4. Scrape down the sides of the bowl as needed and mix on low-medium speed until the dough starts to stick together and pull away from the sides of the bowl. You may need to add a little more flour at this point.
5. Once dough starts to stick to the paddle, switch out the paddle for the hook attachment and mix on medium for 8 minutes. Dough should be tacky but not sticky.
6. Coat a large bowl with cooking spray or vegetable oil. Shape the dough into a ball and gently place in bowl, flipping the dough over to coat the top of it as well. Cover bowl with plastic wrap and let dough rise for about an hour and a half, until it has doubled in size.

Pie Dough

1. While the cinnamon roll dough rises, whisk together the flour, sugar, and salt in a large bowl.
2. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
3. Pour the water over the flour mixture and stir together until it begins to form into a dough.
4. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
5. Roll the dough out onto a lightly floured surface until it is about ¼? thick. Use pastry cutter or knife to cut the dough into small pieces.
6. Place pie dough pieces a few inches apart on a parchment lined cookie sheet.
7. In a small bowl, whisk together the egg and water to make the egg wash.
8. Carefully brush the top of each pie dough piece with egg wash and sprinkle each with turbinado sugar.
9. Bake for 11-12 minutes until golden brown.
10. Let cool completely before transferring to a bowl and setting aside.

Assembly

1. Coat a 13 x 9 inch pan or a 9" round pan with cooking spray and line with parchment.
2. To prepare the filling, whisk the brown sugar and cinnamon in a small bowl.
3. On a lightly floured surface, roll the dough into a flat rectangle that’s about 12 x 18 inches. Using a pastry brush, carefully coat the top of the dough with melted butter, except for an inch border at the top.
4. Spoon cinnamon sugar onto dough and spread around evenly, except for that same inch border at the top.
5. Sprinkle diced pieces of the apple on top of the cinnamon sugar mixture.
6. Next, carefully crumble up pieces of the pie crumbs onto the cinnamon sugar mixture, leaving about a third for the topping.
7. With the long side of the dough closest to you, carefully roll up the dough into a tight log. When you have reached the other end, pinch the seam of the roll by pressing down to ensure that it is sealed.
8. Gently cut the log into 12 large rolls with a serrated knife. Do your best not to flatten them as you cut down by cutting them in a sawing motion.
9. Arrange rolls in pan, cover in plastic wrap, and let them rise for another 30 minutes. While the rolls rise, preheat oven to 350º F and remove cream cheese from the fridge for it to soften.
10. Once rolls have risen, bake them for 30-35 minutes.
11. Let rolls cool completely on a cooling rack.

Cream Cheese Icing

1. While the rolls bake, mix the cream cheese on low in a stand mixer fitted with a paddle attachment until it is smooth.
2. Scrape down the sides of the bowl and add powdered sugar and milk, mixing on medium low until it is smooth.
3. Drizzle the icing over the rolls and top with remaining pie crumbs.
4. Enjoy!