Knead on medium speed for about 5 to 7 minutes or until the dough looks smooth and supple, and mostly pulls away from the bowl. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky—if it is, add flour, a couple of tablespoons at a time, until it’s no longer sticky. Be careful not to add too much flour, as that will result in a dry roll. Remove the dough from the hook and the bowl and form it into a ball.

Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight.

To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cinnamon, brown sugar, white sugar, vanilla, and kosher salt. Mix and mash until the filling is completely smooth.

*If you’re looking to save yourself a step in the morning, you can make this filling and let it sit on the counter overnight so it stays softened.

To a saucepan set over medium-low heat, mix the apples, granulated sugar, lemon juice, cornstarch, ground cinnamon, and kosher salt with a spatula and cook for about 5 to 7 minutes or until the released juices start to thicken. Set aside to cool to room temperature and then transfer to an airtight container to chill until ready to use.

The following morning (or after the 2-hour mark), remove the dough from the fridge. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15-inches by 22-inches. If it’s not a perfect rectangle, that’s totally ok.

Spread the cinnamon filling in an even, thin layer, using a butter knife or offset spatula. I smeared the filling pretty close to the edges. Next, spread the apple filling in an even, thin layer, giving a little more of a border, as the apples will spread as you roll. Starting from the edge furthest from you, roll the dough towards you, horizontally, into a tight, firm log.

Using a bread knife (or any serrated knife), slice the dough into two and carefully transfer them to a cutting board. Place them in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier.

Remove from the freezer and trim off the edges. Slice the rolls into 6 pieces each roll for a total of 12 pieces, about 1 ½-inches thick. Alternatively, you can use a piece of waxed, unflavored dental floss to cut the rolls. I find this is the easiest way to make clean cuts without smashing the dough.

Transfer to a greased 9 x 13 baking sheet (or something comparable). Cover with a kitchen towel and allow to rise for an additional 45 minutes, or until doubled in size.

*If your house is particularly cold, it may take longer for the rolls to rise. I like to place my cinnamon rolls near the oven because it's usually warmer in that part of my house.

Preheat the oven to 350 degrees F. Bake for 28 to 30 minutes or until the tops of the rolls are golden brown.

To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the powdered sugar, vanilla, kosher salt, and heavy cream. Beat for about 20 seconds.

When the cinnamon rolls come out of the oven, in an even layer, spread the icing all over the cinnamon rolls, essentially smothering them with icing.