In a large mixing bowl, whisk together 4 cups of all-purpose flour, ¼ cup of granulated sugar, and 1 teaspoon of salt.

In a separate bowl, combine 1 cup of warm milk with 2 teaspoons of active dry yeast, allowing it to foam for about 5 minutes.

Mix the foamy yeast mixture into the dry ingredients along with ¼ cup of melted unsalted butter and 1 large egg.

Knead the dough on a floured surface until it becomes smooth, about 8-10 minutes.

Transfer the kneaded dough to a greased bowl, covering it with a clean kitchen towel. Place it in a warm area to rise until it doubles in size, which should take about 1 to 1.5 hours.

While the dough rises, peel, core, and dice 3 cups of apples into small pieces.

In a large bowl, mix the diced apples with ¼ cup of light brown sugar, 2 tablespoons of flour, 2 teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, and 1 tablespoon of lemon juice.

Once the dough has risen, roll it out on a floured surface into a large rectangle approximately 16 by 12 inches.

Evenly spread the apple filling over the dough, leaving a 1-inch border around the edges.

Starting from the long edge, tightly roll the dough into a log shape. Cut the rolled dough into 12 equal pieces and place them in a greased baking dish, cut side up.

Cover the baking dish with a kitchen towel and set aside in a warm spot for another 30 to 45 minutes.

Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 25-30 minutes, or until they are golden brown on top and the apple filling is bubbling.

Let the baked rolls cool in the pan for about 10 minutes.

Prepare the cream cheese frosting by mixing 8 ounces of softened cream cheese with 2 cups of powdered sugar and 1 teaspoon of vanilla extract.

Add milk to reach your desired consistency, then generously frost the slightly cooled rolls and serve warm.