In a mixing bowl, combine the warm milk and softened butter; stir until smooth.

Add the instant yeast and let it sit for about 5 minutes to activate.

In a large bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg.

In a separate bowl, beat the egg and combine it with the yeast mixture. Pour into the dry ingredients and mix well.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth.

Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, approximately 1 hour.

Prepare the filling by mixing together brown sugar, softened butter, and cinnamon until smooth.

Once the dough has risen, punch it down and roll into a rectangle about 16x12 inches.

Spread the cinnamon filling evenly over the dough and sprinkle with chopped Granny Smith apple.

Roll the dough tightly, starting from the long end, and seal the edges well.

Slice into 12 rolls and place in a greased baking dish. Let rise for another 30 minutes.

Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.

Meanwhile, prepare the caramel glaze by melting the butter in a small saucepan and adding brown sugar and condensed milk. Stir until bubbly and smooth.

Once rolls are out, drizzle warm caramel glaze over them.