Dough

• Add the flour and yeast to a stand mixer fitted with a dough hook.
• In a microwave safe bowl or large measuring cup, melt ⅓ cup butter, then add milk and salt and microwave until warmed and the sugar has dissolved, about 30 seconds. It should be lukewarm. If not, let it cool until it is just warm and not hot.
• Add the warm milk mixture to the flour and yeast and mix on low speed until incorporated. Add eggs and mix for 5-7 minutes until the dough has come together. It will be slightly sticky but you should be able to handle it without the dough sticking to your fingers. If it is too sticky, add a little more flour. Place in a lightly buttered bowl, cover with plastic wrap and let it rise in a warm place until doubled, about 60-90 minutes.
• While it is rising, prepare the filling.
• Add 1 tablespoon of butter to a skillet and heat over medium high. Add diced apples, raisins, and brown sugar and cook until the apples are softened but not mushy, about 5 minutes. Remove to a bowl and let cool.
• Punch down the dough and place on a lightly floured surface. Roll into a rectangle about 18 x 12 inches and about ½ inch thick.
• Spread ½ cup of softened butter over the dough. Evenly sprinkle sugar over the butter and then cinnamon. Add the apple mixture spreading it out evenly then sprinkle with pecans.
• Carefully roll the dough into a tight log shape. Use a serrated knife to cut the dough into 2 inch slices. You should have about 12 rolls.
• Place in a lightly buttered 9 x 13 inch pan. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Preheat the oven to 350º. Place a flat baking sheet under your pan to catch any drips and bake for 20-25 minutes or until they are golden brown and the center rolls are cooked through and no longer doughy.
• Frosting: In a small bowl add the cream cheese, butter, powdered sugar, salt and vanilla. Beat until smooth. Add milk to get the desired thickness.