Combine the active dry yeast, sugar, and lukewarm water in a small bowl. Let it sit for about 10 minutes until frothy.

In a large mixing bowl, combine scalded milk, melted butter, egg, remaining sugar, and salt. Mix, then add half the flour.

Pour in the activated yeast mixture and blend until smooth. Add remaining flour to form a soft dough and knead for 5 minutes.

Lightly grease a bowl, place the dough inside, cover, and let it rise for about 1.5 hours, until doubled in size.

Prepare filling by sautéing Granny Smith apples with 4 tablespoons of butter and white sugar for 5-7 minutes until tender.

Roll the dough into a rectangle, spread remaining butter, sprinkle sugar, layer apples, roll tightly, and slice into 12 pieces.

Place sliced rolls in a greased pan, cover, and let them rise again for 30-60 minutes until puffed up.

Preheat oven to 375°F. Bake rolls for 20-22 minutes until golden brown and fluffy.

Prepare icing by beating together cream cheese, unsalted butter, powdered sugar, vanilla extract, and milk until smooth.

Allow rolls to cool for 10 minutes, then drizzle icing generously over the top and serve immediately.