Dissolve yeast into 1/2 cup of warm water. Once it turns foamy you know it's activated (about 4-5 minutes). If it doesn't turn foamy, your yeast is dead and you'll need to use another packet.

Mix (in a standing mixer or hand held) yeast with milk, butter, sugar, salt, egg, vanilla extract, and almond extract.

Add flour slowly, as to not explode flour everywhere. Start with 3 cups of flour.

Mix dough until it pulls away from the bowl and turns into a ball. If the dough is sticky, add in the extra 1/2 cup of flour. If the dough is springy, it's ready.

Knead dough on a lightly floured surface for about 5 minutes. Form into a ball.

Place in an oiled bowl (I used cooking spray) and allow it to double in size, overnight in the fridge or for 1 1/2 - 2 hours in a warm place**

Once the dough has doubled in sized, begin making the filling.

In a small saucepan, cook diced apples with 2 Tbsp of butter, 1/4 c brown sugar, 1 tsp cinnamon, and heavy cream until apples have softened and the caramel sauce has thickened, about 10-12 minutes. Pull off the heat and allow to cool while you roll out the dough.

Punch down the dough and roll it out into a rectangle on a lightly floured surface. The dough should be about 14x8" or 1/8" - 1/4" thick.

Spread 2 Tbsp of butter over the dough and sprinkle with 1/4 c white sugar, 1/4 c brown sugar, and 2 tsp cinnamon.

With a slotted spoon, spoon apples all over the dough. Drizzle just a bit of the caramel sauce the apples cooked in over the dough (too much and the dough will be too wet).

Tightly roll up the dough and cut into 12-15 even slices.

Place in two 9" greased cake pans (or any baking dish you have) making sure there is space between each roll. Allow to rise once again for 30 minutes, or until the rolls have risen and are touching each other.

Bake in a 375 degree oven for about 15 mintutes, or until golden brown.

Mix melted butter, maple syrup, powdered sugar, and milk together. Once it reaches your desired consistency, pour over the warm cinnamon rolls.

Eat and enjoy!