Apple pie filling: In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt. Cook until the apples start to soften, stirring occasionally (~10 mins). Mix together the cornstarch & water in a bowl to create a slurry. Pour the slurry into the apple mixture, stir & cook until the mixture thickens. Remove from heat & stir in vanilla. Set aside to cool completely.

Activate yeast. Pour the warm milk into a small bowl. Add 1 tbsp (13g) of the granulated sugar & sprinkle the yeast overtop. Stir & allow to sit for 5-7 mins, until frothy. In a large bowl, whisk together the flour & salt. Set aside.

Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture. With the dough hook attachment, mix on low speed for 1 min, until barely combined. Rest for 5 mins. Then, mix on medium speed for 5-7 mins, until the dough is elastic & smooth. If it seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. I ended up adding about 2.5-3 tbsp more flour. Transfer the dough to a lightly greased bowl. Cover & rise in a warm environment for 30-45 mins.

Cinnamon filling: Mix together the ingredients until well combined.

Grease a 9x13" baking pan w/ butter. Once the dough is done rising, generously flour your work surface. Turn the dough out onto the surface. For 8 larger rolls, roll the dough out to a 16x15" rectangle. For 12 smaller rolls, roll out to a 24x15" rectangle. Spread the cinnamon filling evenly all over the dough, leaving a very small border. Then, dollop the apple pie filling on top. Spread into an even layer, slightly pressing the apples down into the cinnamon filling.

Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2" in width. Place the rolls into the prepared baking pan. Cover & allow to proof for 25-30 mins, until puffy.

Preheat oven to 350F. Once proofed, warm the heavy cream in the microwave for 15 secs; pour all over the rolls. For 8 larger rolls, bake at 350F for the first 25-30 mins. Then, turn the oven temp up to 375F & bake for another 5-7 mins, until the tops are golden & the rolls are cooked through. For 12 smaller rolls, bake at 350F for the first 22-25 mins. Then, turn the oven temp up to 375F & bake for another 5-7 mins.

Prepare cream cheese frosting. In a large bowl, beat the ingredients until combined & smooth. Remove the rolls from the oven & rest for 10-15 mins. Spread the cream cheese frosting all over. Serve & enjoy!