Prepare the Dough

1. Grease a 9X13 baking dish. Set aside.
2. In a microwave or a double boiler, heat 1 cup milk to between 105°F and 110°F. Pour the milk into the bowl of a stand mixer. Sprinkle yeast on top. Add a couple teaspoons of the sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
3. Fit stand mixer with the dough hook attachment. Add the remaining sugar, salt, and butter and mix on a low speed until just combined (butter will not be much combined at all - this is fine).
4. Add eggs one at a time on the same low speed until just combined.
5. Slowly add in 3 3/4 cups of the flour. Once it's all in the bowl, turn the speed up to medium until it forms a soft dough. If the dough is too sticky, slowly add the remaining flour (up to 4 cups) until no longer sticky.*
6. Turn the speed up to medium and mix for 5 minutes (this is kneading your dough).
7. Turn the dough out onto a lightly floured surface and form the dough into a ball. Place back in the bowl and cover with saran wrap or a towel. Let rise in a warm place or in a bread proofer, until it has doubled in size, about 1 hour.
8. Towards the end of the rising period, preheat the oven to 350˚F and make the filling glaze: whisk together the melted butter, brown sugar, cinnamon, nutmeg, and clove in a medium bowl until smooth. Keep warm.

Assemble and Bake the Rolls

1. Once the dough has doubled in size, punch down to get rid of air bubbles. Turn out onto a lightly floured surface and roll into a 12X18 inch rectangle.
2. Spread the filling glaze onto the dough in an even layer, reaching all the way to the edges. Sprinkle with apples and currants.
3. Gently and tightly roll up the dough rectangle spread with filling into a log, pinching the seam closed. Cut off tapered ends (I cut off about an inch on each end).
4. Slice the log into 12 equal pieces. These are your rolls! Place each roll in the prepared baking dish. Once again cover with Saran Wrap or a towel and let rise in a warm place or in a bread proofer for 30 minutes.
5. Once risen, place in the preheated oven and cook for 30-35 minutes, until golden brown.

Frost and Serve

1. While the rolls are baking, make the frosting: In a standing mixer or with a handheld mixer, whisk butter and cream cheese until light and creamy. Sift in the powdered sugar. Add vanilla paste, or vanilla extract, and heavy cream. Whisk until completely smooth.
2. When the rolls are finished baking, remove from oven and let cool for 5 minutes.
3. While still warm, spread with frosting as desired. Serve immediately/warmed.