Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, and water. Let sit, covered for 5 minutes. If the mixture is bubbly and/or foamy, proceed. If not, you may need to get fresher yeast!

Add the eggs, honey, and butter. Mixing to combine. Replace the paddle with the dough hook attachment.

At a low speed, add the flour, one cup at a time, along with the Hawaij and sea salt

Mix on medium until a soft dough forms, about 6-7 minutes. The dough will be a little sticky!

Transfer to a large, oiled bowl, and cover with plastic wrap or a damp kitchen towel. Let rise in a warm place for 60-90 minutes, or until doubled. You can also cover and store in the fridge to rise overnight.

Meanwhile, make the filling: In a large bowl, combine the apples, butter, brown sugar, Hawaij, and cinnamon.

Generously grease a 9x13-inch baking dish with butter.

Tip the dough onto a lightly floured surface, and roll into a large, approximately 12x28-inch rectangle, with the long edge closest to you.

Evenly sprinkle the filling overtop of the dough.

Starting at the long edge closest to you, tightly roll the dough into a log.

Cut into 12 even pieces using a very sharp knife or use unflavored dental floss!

Arrange them in the greased baking dish, and cover with a kitchen towel.

Let rise for an additional 45-60 minutes.

Preheat the oven to 350°F.

Bake the rolls for 45-50 minutes, or until a deep golden brown, turning halfway through. If they begin to brown too much, cover loosely with aluminum foil.

While the rolls are baking, whisk together the powdered sugar, vanilla, and milk (1 tablespoon at a time) until the consistency of heavy cream.

Drizzle over-top the cooled rolls.

Enjoy!