In a small bowl, combine the active dry yeast and sugar into lukewarm water, stirring gently. Let this mixture sit for about 10 minutes until it becomes frothy.

In a large mixing bowl, mix together the scalded milk, melted butter, egg, and the remaining sugar and salt. Use a hand mixer on low speed to combine.

Gradually add half of the all-purpose flour to the mixture and mix until smooth. Then, add the yeast mixture and stir to combine. Slowly incorporate the remaining flour, kneading the dough for about 5 minutes.

Place the kneaded dough in a greased bowl covered with a clean kitchen towel. Let it rise in a warm area for approximately 1.5 hours or until doubled in size.

While the dough rises, melt butter in a skillet over medium heat. Add sliced Granny Smith apples and white sugar, sautéing them until slightly caramelized, about 5-7 minutes.

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 16x24 inch rectangle, brush with melted butter, and distribute the sautéed apples.

Starting from one long edge, roll the dough tightly into a log shape; cut into 12 equal slices. Place in a greased baking pan and let rise for 30 minutes to 1 hour.

Preheat your oven to 375°F (190°C). Bake the rolls for 20-22 minutes or until golden brown.

Prepare the icing by combining cream cheese, softened butter, powdered sugar, vanilla extract, and salt in a mixing bowl. Beat until smooth.

Once the rolls are baked, let them cool for about 10 minutes. Drizzle icing generously over the warm rolls.