Activate the yeast

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

Make the dough

• Add the egg, egg yolk, sugar, salt and bread flour to the yeast mixture and knead into a dough.
• Knead in the softened butter until the dough is smooth and elastic.

Let the dough rise

• Cover the bowl and let the dough rise in a warm spot until doubled in size.

Cook the apple pie filling

• Melt the butter in a saucepan, 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 thickened, then let cool completely.

Make the cinnamon sugar filling

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

Roll out and fill

• Roll the risen dough into a rectangle on a floured surface.
• Spread the cinnamon sugar filling over the dough, then spread the cooled apple filling over it, keeping some aside for the topping.
• Roll the dough up tightly and cut into 9 rolls.

Second proof

• Place the rolls in the square baking dish and let them proof until puffy.

Bake the rolls

• Pour the heavy cream over the proofed rolls.
• Bake at 175 °C until fully baked and golden.

Make the cream cheese icing

• Beat the softened butter and cream cheese until smooth.
• Add the cinnamon, icing sugar and cream and beat until fluffy.

Finish and serve

• Spread the icing over the warm rolls.
• Spoon the reserved apple filling on top and serve.