In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of mixture to reach 110ºF (or lukewarm). If it’s too hot it will kill the yeast. Add yeast and sugar into large mixing bowl of stand mixer and slowly add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy. If your mixture doesn’t get foamy, the yeast did not activate and your yeast is likely bad. Start process over with new yeast.

Once the milk and yeast mixture is foamy, add melted butter and mix low speed until combined. Add 1/2 cup flour and salt, mixing on low speed. Then add remaining flour about ½ cup at a time. You will likely need about 2 1/2 cups or so. Dough should be elastic and start to pull away from edge of bowl when it is ready. At this time, change the attachment to the dough hook, and allow the hook to knead the dough on low speed for about 5 minutes. Dough should remain soft but not overly sticky – this is typically where I add about another 1/4 cup of flour with the mixer running, then stop the mixer once the flour has mixed in slightly, reposition the dough and start the mixer again until ball forms. Note: if using all-purpose or bread flour, you may need a little more than 3 cups total.

Lightly oil large bowl and shape dough into ball, placing dough in bowl and cover with towel and let rise in warm environment until dough has doubled in size, about 45 minutes. TIP: set oven to warm or preheated to 200ºF then turn off. Place bowl in the warmed oven and allow to rise.

Add BakeGood Apple Pie filling to bowl with sugar and mix until combined; set aside.

Grease a 9×9″ baking pan or dish with butter or coconut oil; set aside. Once the dough has about doubled in size, lightly cover rolling pin and flat surface with flour. Roll out dough into a 14×9 inch rectangle. Be patient, and roll gently. Don’t use too much flour or your dough will be stiff. Spread on softened butter, sprinkle sugar and cinnamon; gently pat to let sugar absorb into butter slightly. Using the heels of your hands and thumbs, gently roll dough into a long roll, placing seam side down. Trim off the ends. Use floss method to slice rolls (this video helps for a visual) or a sharp knife to gently cut into about 1 3/4″ width for 9 rolls.

Add Apple Pie Filling to greased baking dish. Then place rolls on top of filling, leaving room to rise. Put pan in a draft-free environment for about 15-20 minutes. You can use the warm oven tip above. Preheat oven to 350ºF (take rolls out while oven preheats).

Place baking pan in preheated oven and bake for about 20 minutes, or until tops of cinnamon rolls are lightly golden. Remove from pan and allow to cool.

Make glaze in small bowl, then pour over slightly cooled cinnamon rolls. Serve and enjoy!