Grease a 9×13-inch baking pan and a 9×9-inch baking pan with non-stick cooking spray or butter.

In a microwave-safe bowl, combine the buttermilk and melted butter. Heat in the microwave for 30-40 seconds until the mixture is warm.

In the bowl of a mixer with a paddle attachment, combine 2 cups of all-purpose flour, yeast, sugar, and salt. Mix until well combined. With the mixer on low, gradually add the warm buttermilk and butter mixture, followed by the beaten egg and extracts. Once the mixture is combined, add in the remaining 2 ½ cups of flour and knead for 5 minutes. After 5 minutes, remove the paddle attachment and form the dough into a ball in the bowl. Cover and let it rise for 10-15 minutes in a warm place. It’s best to place the bowl on a wooden surface as granite can make it cool.

After the dough has risen, turn it out onto a lightly floured surface and roll it out into a large rectangle.

Spread the softened butter evenly over the surface of the dough, and then sprinkle the remaining filling ingredients (brown sugar, cinnamon, nutmeg, chopped apples, and pecans) over the butter.

Roll the dough tightly into a log, starting from the bottom. Cut the log into 1-inch wide cinnamon rolls and place them in the greased pans, leaving about 2 inches of space between each roll. This should yield 10-11 large cinnamon rolls. You can trim the edges of the log as they have no filling.

Cover the pans and let the rolls rise while preheating the oven to 350 degrees Fahrenheit. This typically takes about 20-30 minutes.

Once the oven has reached the desired temperature, bake the cinnamon rolls for 30-35 minutes or until their tops are golden brown.

While the cinnamon rolls are baking, prepare the icing. In the bowl of a mixer with the paddle attachment, beat the cream cheese on medium speed for 2 minutes. Add in the butter and beat for another 2 minutes. Then, incorporate the rest of the icing ingredients and beat on low until everything is combined. Increase the speed to medium and continue to beat for 5 minutes to achieve a smooth and creamy consistency.

Once the cinnamon rolls are out of the oven and still warm, generously spread the icing over the tops of the rolls, ensuring an even distribution and sprinkle with extra pecans.