Activate Yeast: Dissolve the active dry yeast in the warmed milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.

Mix Ingredients: In a large bowl, combine the remaining sugar, salt, and butter. Add the yeast mixture and gradually mix in 6 cups of flour to form a soft dough. Use the remaining ½ cup of flour for rolling.

Knead and Rest: Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover and let it rise in a warm place for 1-2 hours until doubled in size.

Combine Ingredients: In a medium saucepan, melt the butter and stir in the sugar, cinnamon, and salt until dissolved. Remove from heat, then mix in the beaten egg, walnuts, and grated apple. Let the filling cool to room temperature.

Roll Out Dough: Divide the dough into 4 equal parts. Roll each piece into a rectangle approximately ¼-inch thick on a floured surface.

Spread the Filling: Evenly spread the walnut filling over each rectangle, leaving a ½-inch border. Roll the dough tightly from one end to form a log, sealing the edges.

Bake: Place the rolls on a greased baking sheet or parchment paper, seam side down. Let them rise for 30 minutes. Bake in a preheated oven at 350℉ (175℃) for 25-30 minutes, or until golden brown. Allow to cool completely.

Make the Icing: In a bowl, whisk together the powdered sugar and milk until smooth. Drizzle the icing over the cooled rolls for a glossy finish.