In a small bowl, combine the yeast, 1-teaspoon of the sugar and the warm water. Stir until combined. Let sit until mixture is foamy (about 5-min).

In a separate large mixing bowl, combine warm softened butter, buttermilk, eggs, salt and the remainder of the sugar. Add in the yeast mixture and one cup of the flour, stirring until combined. Add in the rest of the flour, one cup at a time, stirring after each addition.

Turn out the dough onto a lightly floured surface and knead for about 4 minutes. Place the dough ball into a large lightly greased bowl, turning once to coat the top. Cover with plastic wrap and allow to rise until doubled in size.

Prepare the apple filling while the dough is rising. Simply mix together the cinnamon and brown sugar. Have diced apples ready.

After dough has risen, punch down the dough and turn out onto a lightly floured surface. Roll dough out to an 18x24-inch rectangle. Spread the softened butter over the dough surface, stopping about ½-inch from all edges. Spread the brown sugar/cinnamon mixture over the butter. Sprinkle the apples across the brown sugar.

Starting at one long edge, roll up the dough, keeping the roll tight. When you reach the end, seal the edge by pinching the dough together. Using a floured knife, cut the roll into 12- 2" pieces.

Spray a large baking pan with sides with a non-stick cooking spray. Place each roll in pan, one inch apart. If you don't have a large enough pan, you may need to use two. Cover pan and let rise until doubled.

Preheat oven to 375°, about 15 minutes before rolls are finished rising.

Bake rolls on the center rack of the oven for about 18 minutes or until golden brown. Remove to a cooling rack and allow to cool for about 15 min.

For the icing, using an electric mixer, combine the cream cheese, butter, vanilla and powdered sugar until light and fluffy. Spread over the cooled rolls.