Maple Glazed Apple-Pecan Cinnamon Rolls

Ingredients

• ¾ cup whole milk, heated to 110 degrees
• 1 envelope (2¼ teaspoons) instant or rapid-rise yeast
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract (optional)
• 4¼ cups all-purpose flour
• ½ cup cornstarch
• ½ cup granulated sugar
• 1½ teaspoons salt
• 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
• 1½ cups packed light brown sugar (don’t use dark, it will be too heavy a molasses flavor)
• 1½ tablespoons ground cinnamon
• ½ teaspoon ground nutmeg (optional)
• ¼ teaspoon salt
• 2 cups granny smith apples, chopped, cores removed (about 3 large apples)
• ¾ to 1 cup pecans, chopped and lightly toasted
• 5 tablespoons unsalted butter, softened
• 3 tbsp unsalted butter, softened
• ¼ cup pure maple syrup
• ¼ to ½ cup whole milk or half and half (to thin it out, use more or less, it’s up to you)
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar
• pinch of salt