Especially during the fall, but anytime of the year, this recipe will make everybody shine.  

Dough:
6 to 7 cups all-purpose flour
1/4 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons salt
2 cups milk
1/4 cup butter OR margarine
2 eggs 
 
Filling:
1/2 cup brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon Spice Islands® Ground Saigon Cinnamon
1/2 cup butter (no substitutions)
2 cups finely chopped peeled apple
 
Topping:
1 cup brown sugar
1/2 cup butter (no substitutions)
1/4 cup Karo® Light Corn Syrup

For Dough:
Combine 3 cups flour, sugar, undissolved yeast and salt in a large mixer bowl.  Heat milk and butter until very warm (120° to 130°F).  Add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 2 cups of flour; beat 2 minutes at medium speed.  Stir in enough remaining flour to make a soft dough.  Turn dough out on lightly floured surface and knead for 5 to 8 minutes or until dough is smooth.  Cover and let rest 10 minutes.

Divide dough in half.  Roll each piece into a 12 x 10-inch rectangle.

For Filling:
Mix brown sugar, sugar, flour, cinnamon and butter with a pastry blender until it resembles coarse meal.  Sprinkle over dough.  Place chopped apples evenly over filling.  Roll up jelly-roll fashion from long side.  Slice into 8 portions (1-1/2 inches thick). Repeat with remaining dough.

For Topping:
Place brown sugar, butter and corn syrup in medium saucepan.  Cook and stir over medium heat 2 to 3 minutes or until melted.  Pour into 13 x 9-inch pan or TWO 9-inch square pans.  Place rolls cut side down in pan.  Cover and let rise until doubled in size, about 30 minutes.  Bake in preheated 350°F oven for 30 minutes or until golden brown.  Invert on platter while warm.