Warm the whole milk to about 110ºF to activate the yeast; combine it with granulated sugar and active dry yeast in a mixing bowl. Allow it to sit for 5-10 minutes until it becomes frothy. Next, whisk in melted unsalted butter and eggs until smooth, then add flour and salt. Knead the mixture by hand or with a stand mixer for about 8-10 minutes until the dough is smooth and slightly tacky.

Transfer the dough to a lightly oiled bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Combine the chopped apples, brown sugar, cinnamon powder, nutmeg powder, salt, and water in a saucepan over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the apples are softened. Mix cornstarch with a little water to create a slurry, then stir it into the apple mixture. Cook for another 2-3 minutes until thickened.

Once the dough has risen, roll it out on a floured surface into a large rectangle, about 12x18 inches. Spread a layer of cinnamon butter evenly over the dough, followed by the cooled apple filling. Roll the dough tightly along the long side and slice the log into 12 equal pieces using unflavored dental floss for a clean cut.

Cover the baking pan with a cloth and allow the rolls to rise for about 1 hour in a warm spot, until puffy and nearly doubled.

Preheat your oven to 375ºF while the rolls finish their second rise. Bake the rolls for 25-30 minutes, or until golden brown and cooked through.

While the rolls are cooling, prepare the cream cheese frosting by beating softened cream cheese and unsalted butter together in a bowl until creamy. Gradually add powdered sugar, followed by vanilla extract and a pinch of salt, mixing until smooth and fluffy.

Once the rolls have cooled slightly, spread the cream cheese frosting on top and serve warm.