In a medium saucepan, add in the apples and butter.
In a small bowl, add the cinnamon, cornstarch, and brown sugar. Stir to combine.
Add the cinnamon and sugar mixture to the apples and stir to combine. Place over medium heat and let it come up to a boil and thicken. This process should take about 17 minutes.
Remove the saucepan from the heat and pour the filling into a bowl to cool completely.
Cinnamon Roll Dough
In a stand mixer bowl, add 3 cups of flour and yeast. Stir to combine.
Add the milk, butter, sugar, and salt to a medium saucepan. Place over medium heat until warm until the butter is melted and the sugar is dissolved. Don't let it come up to a boil.
Let the milk mixture cool to 105 - 115 degrees F.
Pour the cooled milk mixture and eggs into the stand mixer with the dry ingredients. Using the dough hook, place the mixer on 2 or the recommended setting for using the dough hook on your mixer.
Once combined, add in an additional ¼ cup of bread flour and use the dough hook to bring it together. As soon as the flour is worked in and the dough pulls away from the sides of the bowl, stop the mixer. If you're not paying attention, the dough will pass this stage and begin sticking to the sides again. If this happens, remove the dough from the bowl and hand knead in about ¼ cup of flour that isn't included in the recipe ingredients.
Add the vegetable oil to the bowl with the dough and roll the dough around until it's coated. Cover loosely with a plastic wrap and let it rise until the dough is doubled about 1 hour. I set the bowl on the stovetop with the oven set to 245 degrees F.
Use the remaining ¼ cup of flour to dust your work surface and turn the dough out onto the floured area.
Using your hands or a rolling pin, roll the dough out into a 12x20 inch rectangle.
Add bits of the softened butter all over the dough. Using an offset spatula, spread the butter evenly on the dough and to the edges.
In a small bowl, add the brown sugar and cinnamon. Stir to combine.
Sprinkle the cinnamon and sugar on the buttered dough.
Using your hands, spread the cinnamon and sugar to cover any bare spots and then press the cinnamon and sugar into the butter.
Add spoonfuls of the cooled apple pie filling on top of the cinnamon and sugar. Carefully spread it out.
Starting on the long side, roll the dough into a log. Pinch the edge of dough into the log so it seals the seam and holds together.
Mark the dough to make 8 thick slices. Using a long piece of floss, slide it underneath the dough log. Crisscross the floss over the top of the dough and pull together to cut the rolls. You can also use a sharp knife, but I find that it pinches the bottom of the dough together.
Place the rolls into a greased 7x11 inch baking dish. Cover with the plastic wrap and let rise for 30 minutes.
Preheat oven to 350 degrees F.
Place the cinnamon rolls into the oven and bake for 30 - 40 minutes until the tops are golden brown and when you gently tug on the center rolls, it doesn't look doughy.
While the cinnamon rolls are baking, make the icing to put on the rolls while they're still hot.
In a large bowl, add in the cream cheese and butter. Beat with a hand mixer on medium until creamed.
Add in the powdered sugar and vanilla extract. Beat until the powdered sugar is incorporated and the icing is smooth.
Frost the tops of the hot cinnamon rolls. You can add as much or as little as you would like.