Jumbo Apple-Cinnamon Rolls

1. In a large bowl combine 1 cup of the flour and the yeast. In a small saucepan heat and stir next five ingredients (through salt) just until warm (120°F to 130°F) and butter almost melts; add to flour mixture. Add eggs. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn to grease surface of dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).

3. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, grease a 10- to 12-inch cast-iron skillet. For filling, in a small bowl stir together apples, cinnamon, and remaining 1/2 cup brown sugar.

4. Roll dough into a 15x10 inch rectangle. Spread softened butter over dough and sprinkle with filling, leaving 1 inch unfilled along one of the long sides. Roll up rectangle, starting from the filled long side. Pinch dough to seal seams. Press ends of roll toward each other to form a 12-inch roll. Cut into 2-inch slices.

5. Place slices, cut sides down, on brown sugar mixture in skillet. Cover and let rise in a warm place until nearly double in size (30 minutes).

6. Preheat oven to 375°F. Bake 25 minutes or until golden. If needed to prevent overbrowning, cover loosely with foil the last 5 to 10 minutes. Invert rolls onto a platter (spoon any caramel mixture remaining in pan onto rolls). Or serve rolls directly from skillet. If desired, drizzle with Cream Cheese Icing. Serve warm.

Cream Cheese Icing

1. In a medium mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until combined. Gradually beat in powdered sugar until smooth. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.

*Tip

Prick an 8- to 10-oz. unpeeled potato all over with a fork. Microwave 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash potato pulp. Measure 2/3 cup mashed potato.

To Make Ahead

Prepare rolls as directed through Step 5, except do not let rise after shaping. Cover loosely with oiled waxed paper, then with plastic wrap. Chill 2 to 24 hours. Before baking, let chilled rolls stand, covered, at room temperature 30 minutes. Uncover and bake as directed.