Place warm water in large, warm bowl. Sprinkle in yeast; stir to dissolve. Stir in warm milk, apple juice concentrate, eggs, butter, salt and 2 cups all-purpose flour. Beat until smooth.

Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Meanwhile combine ingredients for topping in small saucepan. Stir over low heat until butter melts. Pour into 2 greased 9-inch round cake pans; dividing evenly.

Punch dough down. Divide dough in half. On lightly floured surface, roll each half to 12 × 9-inch rectangle. Evenly sprinkle dough with apples, dates and cinnamon. Roll up tightly from short end as for jelly roll. Pinch seam to seal. Cut each into 9 (1-inch) slices. Arrange rolls, cut-side up, in prepared pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375ºF for 35 to 40 minutes or until done. Cool in pans 5 minutes. Invert onto wire racks to cool completely.