Apple Cinnamon Rolls

Proof the Yeast
1 In large bowl, mix 1/2 cup of the flour, the sugar, and yeast.
2 Add 1/2 cup of warm water and let stand until foamy
Make the Dough
1 Add milk, salt, 1 1/2 cups of the flour, vanilla, butter and egg.
2 Beat on low speed one minute, scraping bowl often.
3 Beat on medium speed for [timer minutes=0]1 minute[/timer] more.
4 Stir in remaining flour, one cup at a time until you have soft dough that is easy to handle.
5 On a lightly floured surface knead the dough about five minutes or until smooth and elastic.
6 Place in a greased bowl that is twice the size of the ball of dough; turn to coat all sides of the dough.
7 Cover and let rise in a warm place for about [timer minutes=0]1 1/2 hours [/timer]or until double and an indentation remains when you poke it with your finger.
Make the Filling
1 Sauté the apple cubes in a little butter in a frying pan until they are tender. Set aside to cool.
2 Grease a 13 x 9 inch pan.
3 Heat 1 cup of brown sugar and 1/2 cup of butter to a boil, stirring constantly.
4 Remove from heat.
5 Stir in maple or corn syrup and cool for a few minutes.
6 Pour into the bottom of the greased 13 x 9 inch pan.
7 Mix chipotle,1/2 cup brown sugar, and cinnamon together.
Shape the Sweet Rolls
1 Punch dough down.
2 On a floured surface roll out the dough into a 12 x 10 inch rectangle.
3 Spread melted butter mixture over dough.
4 Sprinkle with the sugar mixture.
5 Spoon the apples over the dough as evenly as possible.
6 Roll up tightly and pinch long edge of the dough to seal.
7 Cut in 12 slices and lay cut side down over the mixture in the pan.
8 Cover tightly and place in the refrigerator for [timer minutes=0]12 to 24 hours.[/timer]
Bake
1 Heat oven to 350°
2 Uncover rolls and bake for [timer minutes=0]30 minutes[/timer], or until tops are golden brown.
3 Remove from oven and flip over onto a heat proof plate.
4 Let pan remain over the rolls for a minute or two to ensure all of the caramel drizzles onto the rolls.
5 Serve warm.