Make the dough: Whisk the flour, sugar, and salt together in a large bowl.

In a separate, heatproof bowl, combine the milk and butter together. Microwave until the butter has melted and the mixture is warm to the touch. Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and mix until a soft dough forms.

Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl, cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.

Rehydrate Apple Cinnamon Fruit Crisps: In a large bowl, add the lightly crushed freeze-dried apples and cover with water. Allow the apples to soak in water and rehydrate until soft. Drain extra water if needed.

Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Sprinkle apple cinnamon crisps on top. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or baking pan.

Rise: Cover the pan with aluminum foil. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size.

Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F . Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking.

Make the icing: In a medium bowl, whisk the icing ingredients together until smooth and creamy. Using a knife or icing spatula, spread the icing over the warm rolls. Sprinkle additional apple cinnamon fruit crisps on top for a fun and crunchy topper. Serve & Enjoy!