Preheat oven to 375F and prepare an 8” round baking tin or 8’’x8’’ square pan with non-stick cooking spray. (unless using oven as proofer then preheat to 200F)

Warm together the milk and butter, then sprinkle the yeast on top and let bloom for 5-7 minutes. The temperature of the milk mixture should be around 100F. A trick is that the mixture will be slightly warmer than body temperature.

After blooming, stir in the vanilla, sugar, cinnamon, salt and ground ginger.

Now mix the flour into the milk-yeast mixture a ½ cup at a time. Adding in smaller quantities will prevent dough from becoming too dry. You may use all three cups or just 2 ½ cups, just gauge it based on your dough. Add until dough forms a ball begins to pull away from edges.

Place dough ball on flour surface and knead for 2-3 minutes, then transfer to a large greased bowl.

Cover bowl with a wet hand towel and proof the dough for 45-50 minutes or until dough has doubled in size. Choose a warm area to proof or you may turn your oven into a proofer by heating to 200F and keeping a wet hand towel over bowl. Make sure to not let hand towel touch the dough.

Once proofed, roll dough into a rectangle about 16 inches long and ¼ inch thick.

In a small bowl combine the softened butter, cinnamon and sugar. Then spread sugar mixture across the rolled dough, followed by the apple pie filling.

Roll into a log with the seam facing down, then cut into about 7 rolls.

Fill baking tin and proof again for another 10-15 minutes, then bake at 375F for 25-30 minutes.

Ice if desired and serve warm. May be kept in fridge for up to 3 days or frozen for up to 2 months and reheated at 350F for 10-12 minutes.