In a medium saucepan, combine milk, vegetable oil and sugar over medium heat until the mixture is warm and frothy but do not allow to boil. Pour mixture into large mixing bowl and allow to cool to lukewarm.

Sprinkle yeast on top of the lukewarm mixture and allow to sit for 1 minute. Add 4 cups of the flour and mix until just combined. Cover with a damp towel or plastic wrap and let rise for 1-2 hours or until doubled in size in a warm and draft-free environment.

After the dough has risen, add the cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, salt and remaining 1/2 cup of flour and stir until just combined. (At this point you can store the dough in the fridge for up to three days before proceeding)

While the dough is resting, make the filling.

In a small bowl, combine the cinnamon and sugar together.

In a medium saucepan on medium heat, add butter and brown sugar until caramelized, toss in diced apple chunks. Add lemon juice, cinnamon, cloves, ginger and nutmeg, salt and stir together allowing to come to a boil.

Reduce heat to a simmer until apples have reached desired tenderness. Remove from heat and stir in vanilla extract and allow to cool.

Place a large piece of plastic wrap on the counter and flour the plastic wrap as well as your rolling pin. Place another plastic wrap on top of the dough. Place the rolling pin on top of the plastic wrap and roll doll out evenly but not too thin (about 1/2 - 3/4 inch thickness) into a rectangle about 16 x 10 inches. Add more flour as needed if the dough is too sticky. Remove the plastic wrap on top.

Brush the softened butter evenly on top. Sprinkle cinnamon sugar over the dough leaving a 1/2 inch border on all sides. Spread the apple pie filling evenly over the dough and top with chopped pecans. Sprinkle with more cinnamon/sugar if desired.

Starting on the long side, roll the dough up snugly and gently to opposite end. Pinch the end seam to seal and cut dough into approximately equal portions or about 1.5 - 2 inches wide. (I got 14 rolls)

Place rolls in a lightly greased 9-inch round pan. I used a cast iron skillet, lightly sprayed with nonstick spray.

Cover the rolls loosely with foil and allow to rise in a warm, draft-free place for another 30 minutes. Preheat the oven to 375F. Bake for about 19-25 minutes or until lightly browned. To avoid heavy browning, cover rolls with foil after 12 minutes of baking.

Remove from oven and glaze.

Store in an airtight container and reheat in microwave if desired.

In a medium saucepan, add butter on medium heat until melted. Stir in brown sugar, salt, and heavy cream whisking constantly until sugar is dissolved and boiling for a minute.

Remove from heat and whisk in vanilla extract. Continue to whisk in powdered sugar a 1/4 cup at a time until desired consistency is reached.

Pour over cinnamon rolls and top with more chopped pecans and reserved apple filling.