Activate the Yeast: Heat milk to 100–110°F. Stir in yeast and let sit 5–10 minutes until bubbly and foamy.

Make the Dough: In a stand mixer, combine milk mixture with sugar and egg. Add flour and salt, then knead for 5 minutes. Add cubed butter one tablespoon at a time and knead for another 5 minutes. Cover and let rise for 1–2 hours, until doubled.

Make the Apple Pie Filling: In a skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook 10–12 minutes, stirring occasionally, until apples are soft and jammy. Stir in cornstarch during the last minute to thicken. Remove from heat and let cool.

Shape the Buns: Punch down the dough and divide into 6 equal portions. Roll each into a ball and flatten slightly. Press the center down and push sides outward to form a 'bowl' or divot (5–6 inches wide). Place on parchment-lined sheet and brush edges with egg wash.

Make the Cream Cheese Custard: Beat cream cheese until smooth. Add vanilla and heavy cream, mixing well. Slowly beat in powdered sugar until fluffy. Pipe into the center of each bun.

Assemble the Buns: Spoon cooled apple pie filling over the custard. Mix crumble ingredients and sprinkle around the edges of each bun.

Bake: Bake at 375°F for 20–25 minutes, until golden and set.

Cool and Finish: Let cool 15 minutes so the custard sets. Drizzle generously with salted caramel before serving.