To Make Dough:

Combine the yeast with the milk and water in the bowl of a stand mixer fitted with the paddle attachment and let sit for 5 minutes.  Add the sugar, yolk, vanilla extract and salt to yeast mixture and mix on low.  Add 3 cups of the flour and continue to mix on low until the dough comes together.  At this point switch the mixer attachment to the dough hook.  Mix on medium low speed until the dough comes together into a smooth ball.  Add enough of the remaining flour and any additional flour so that the dough cleans the bottom of the bowl in a nice soft ball.  Spray a bowl with non-stick spray and place the dough into the bowl covered with a damp towel.  Proof the bread in a warm place for 60-75 minutes, or until double in size.

To Make Filling:

Combine all filling ingredients together in a bowl until well combined.

To form Loaves:

Spray 16 muffin tins with cooking spray and set aside.

Roll out the dough into roughly a 1 foot by 2 foot rectangle. Spread the apples onto the dough evenly. Roll the dough from long end to long end pinching the dough together at the end. Slice into 16 – 1 ½ inch rolls. Place the rolls into the muffin tins on their sides so that the apples are not touching the bottom of the tins. Take a pair of kitchen shears and cut a slit half way down on the top of the dough going with the length of the roll. Open up the slit on each side so that the dough fills the rest of the tin.

Cover and let proof for about 40 minutes.

Bake in a 350 degree oven for 18-20 minutes.

Preparation for vanilla glaze:

In a medium bowl, place in all the ingredients and microwave in 30 second increments, mixing between. Add more powdered sugar if the glaze is too thin. It should be the consistency of glue. Once the glaze is warm and thick, dip the top of the cooled buns into the glaze and let set on the counter.