In a large mixing bowl combine 2 ¼ cups of flour and yeast; set aside.
In a small saucepan heat and stir milk, the ⅓ cup butter, the granulated sugar, and salt just until warm (120-130 degrees) and butter is almost melted.
Add milk mixture to flour; add eggs.
Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of bowl constantly.
Beat on high speed for 3 minutes.
Using the dough hook and mixer on low add in the remaining 2 ¼ to 2 ¾ cups of flour as you can.
Do not add the flour all at once.
Continue letting the dough hook knead the dough for 3 minutes, approximately.
This can also be done by hand.
Shape dough into a ball.
Place in a lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place until doubled in size (1 ¼ to 1 ½ hours)
Punch dough down. Turn onto a lightly floured surface.
Cover and let rest for 10 minutes.
Meanwhile, lightly grease a 13x9x2-inch baking pan.
For filling, in a medium bowl stir together brown sugar, the ¼ cup flour, and the cinnamon.
Using a pastry blender, cut in the ½ cup butter until crumbly.
Roll dough into an 18x12 inch rectangle.
Sprinkle with filling, leaving about 1 inch unfilled along the sides.
Top with apples.
Roll up rectangle, starting from the filled side; pinch dough to seal seam.
Cut into 12 slices.
Arrange in a prepared pan.
Cover and let rise in a warm place until nearly double in size. (about 45min)
Preheat oven to 375 degrees.
Bake about 30 minutes or until golden brown, covering loosely with foil for the last 10 minutes of baking. Cool on wire rack.