Making the Rolls

• Combine warm milk, sugar, and yeast in a bowl. Let it bubble for about 5 minutes, then mix in eggs and softened butter. Gradually incorporate flour until a soft dough forms, about 10 minutes of mixing.
• Place the dough in a greased bowl, cover with a towel, and let it rise in a warm area for approximately 1 hour, or until it’s doubled in size.
• In a skillet, melt butter with granulated and brown sugars. Stir in chopped sweet and tart apples, salt, and ground cinnamon. Cook for about 15 minutes until the apples soften and caramelize.
• After the first rise, turn the dough onto a floured surface. Roll it out into a large rectangle, about ¼ inch thick. Spread softened butter over the dough, sprinkle with sugar and cinnamon, then evenly layer the apple filling.
• Starting from one edge, tightly roll up the dough into a log. Slice into 12 equal pieces and place them in a greased 9x13" baking pan. Cover and let rise again for 30 minutes or refrigerate overnight for later baking.
• Preheat your oven to 350°F (177°C). Bake the cinnamon rolls for 30-35 minutes until golden brown and the internal temperature reaches 190°F (88°C).
• In a bowl, mix cream cheese and softened butter until smooth. Gradually add powdered sugar and beat until creamy and well combined.
• In a separate bowl, mix flour, brown sugar, cinnamon, and salt for the crumble topping. Bake it on a parchment-lined tray for 12-15 minutes until it’s lightly golden and crisp.
• Once the rolls have cooled slightly after baking, generously spread the cream cheese frosting on top and sprinkle with the crumble topping for that perfect finish.