Combine butter, brown sugar, cinnamon, honey, and milk in a small saucepan. Stir over low heat until butter melts and mixture is smooth. Pour half of the mixture into an ungreased 13x9x2-inch baking pan; reserve the remaining mixture.
Dissolve the yeast from the Hot Roll Mix in warm water in a large bowl; stir in sugar, egg, and nuts. Add flour mixture from Hot Roll Mix and apples; blend well.
Drop dough by heaping tablespoonfuls on top of the brown sugar mixture in the pan, forming 15 rolls. Drizzle with remaining brown sugar mixture.
Cover; let rise in a warm place for 45–60 minutes or until light and doubled in bulk. Bake for 30–35 minutes or until golden. Let stand a few minutes; remove from pan.
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