Prepare the dough: Heat milk to 95°F (35°C) it will feel warm to touch at this temp. Add sugar and yeast. Cover and let it sit for 5-10 mins or until the yeast is foamy. If yeast doesn't foam, start over with fresh active yeast.
Pour yeast mixture into a mixing bowl. Next add the egg and whisk it in. Now add flour and knead by hand. You can also make this dough with a hand mixer or in stand mixer(with hook attachment). If using mixers knead on medium for about 5-6 minutes(after the dough forms). Knead with hand till a soft dough forms.
Don't be alarmed if the dough is sticky. It will come together after adding butter. If it still is too sticky add more flour 1 tbsp at a time. I am positive you won't need any more!
Next add butter and salt. Knead for another minute and keep back in the mixing bowl (covered with a towel or plastic wrap) for first rise.
You can rise the dough in a warm oven for about an hour (heated for 2 minutes at 350 deg F and turned off). Or you can let the dough rise in the fridge for 8-10 hours or until doubled in volume.
Grease a 9x9 square baking pan. Punch the risen dough down, and turn it on to a lightly floured surface. Roll the dough into a 9x15 inch rectangle and spread apple butter, cinnamon, brown sugar and fresh apple chunks on it.
Roll the dough tightly and cut 9 equal sized large rolls out of it. Place them in the pan.
Cover and let rise again for an hour or till they are doubled. Preheat oven to 375°F (191°C).
Bake the rolls for 15-20 minutes or until they turn golden brown on top and the roll in center gets fully baked.
To make the glaze: Mix and whisk all the ingredients together in a bowl. The glaze should look smooth and free from lumps. Drizzle with glaze while the rolls are warm.