• In a mixing bowl, combine the flour, granulated sugar, instant yeast, and salt.
• In a small saucepan, heat the milk, butter, and water over low heat until the butter has melted. Remove from heat and let it cool for a few minutes.
• Add the warm milk mixture, vanilla extract, and eggs to the dry ingredients. Mix until a soft dough forms.
• Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
• Punch down the dough and roll it out on a floured surface into a rectangle of about 12x16 inches.
• Spread the softened butter over the dough, leaving a small border around the edges.
• Sprinkle on the apples and cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log.
• Cut the log into 12 equal-sized rolls. Place the rolls in a greased baking dish, leaving a little space between each.
• Cover the baking dish with a kitchen towel and let the rolls rise for another 30-45 minutes.
• Preheat the oven to 350°F.
• Bake the rolls for about 20-25 minutes or until golden brown and cooked through.

Brown Butter Maple Glaze:

• Melt the butter in a small or medium saucepan and cook for around 5 minutes or until the butter brown. Set aside.
• Sift powdered sugar into the bowl of a stand mixer and beat in heavy cream and melted butter for about 3 minutes until creamy.
• Beat in the maple syrup until well combined. When all of the ingredients are incorporated, briefly beat over high speed.
• Drizzle glaze over warm rolls, serve and enjoy.