In the bowl of a stand mixer, combine warm water with yeast and sugar. Mix and allow to proof for about 5 minutes or until foamy.

Add the salt and 3 1/2 cups flour to the bowl. Mix on medium speed with the dough hook until well combined. Dough should be smooth and elastic. Allow to rise covered with a tea towel for about 10 minutes.

Meanwhile, add the apple with !tbsp butter to a skillet. Cook for a couple of minutes until butter is melted. Sprinkle with 1/2 tsp cinnamon and cook until apples arre slightly tender. Remove from heat and set aside.

Spray non stick cooking spray on your work space and turn out the dough. Spray the top of the dough with non-stick spray. Roll the dough out into a 10×12 rectangle. Brush rectangle with melted butter.

In a small bowl, mix the cinnamon and brown sugar together. Then sprinkle over the dough and spread out evenly the dough, leaving 1 inch on a long edge of the dough uncovered. Sprinkle the cooked apple over the subar mixture.

Roll dough toward the uncovered edge like you’re making cinnamon rolls. Pinch the dough to seal the seam.

Place the roll to a baking sheet. With a pastry knife or sharp knife make a slice down the center of the roll slicing it in half, but leave about a 1/2 inch attached at one end. Cut side up, twist dough ropes and tuck ends under.

Preheat oven to 170 degrees and then turn off. Cover with a flour sack towl and place in the oven to rise for 20 minutes. Remove from the oven.

Bake at 375° for 23-25 minutes or until lightly golden. Allow to cool for 10 or so minutes before adding frosting.

For the frosting: Mix ingredients together until thin enough to drizzle. Drizzle the frosting over the loaf after it has cooled for about 10 minutes. Allow to cool for a few more minutes so the frosting can set.