Make the apple pie filling

• Melt the butter in a frying pan, then add the diced apples, lemon juice, brown sugar, salt and cinnamon.
• Cook until the apples soften and release their juices.
• Stir in the cornstarch slurry and cook until the filling thickens, then set aside to cool.

Activate the yeast

• Warm the milk slightly and stir in the yeast and honey.
• Let it stand until foamy.

Make the dough

• In a mixing bowl, combine the egg, egg yolk, sugar, salt and the yeast mixture.
• Add the bread flour and knead into a dough, then knead in the softened butter until smooth and elastic.
• Cover and let rise until doubled in size.

Prepare the cinnamon sugar filling

• Mix the softened butter with the brown sugar, cinnamon and nutmeg into a spreadable paste.

Roll and fill the dough

• Roll the risen dough into a rectangle on a floured surface.
• Spread the cinnamon sugar filling over the dough, then spread a portion of the apple pie filling on top.
• Roll the dough up tightly and cut into 9 rolls.

Proof the rolls

• Arrange the rolls in a square baking dish.
• Cover and let proof until doubled in size.

Bake the rolls

• Pour the heavy cream over the proofed rolls.
• Bake at 175 °C until golden brown all around and the internal temperature reaches at least 88 °C.

Make the cinnamon cream cheese icing

• Beat the softened butter and cream cheese until smooth.
• Add the cinnamon, icing sugar and enough heavy cream to reach a spreadable consistency.

Finish and serve

• Spread the icing over the warm rolls.
• Top with the remaining apple pie filling and serve warm, optionally with vanilla ice cream.