For the apple pie filling: In a large saucepan over medium-high heat, add the butter, diced apples, light brown sugar, maple syrup, ground cinnamon, apple pie spice, and salt. Cook until the apples start to soften, stirring occasionally, about 10 minutes.
Mix together the cornstarch and water in a bowl to create a slurry. Pour the slurry into the apple mixture, stir and cook until the mixture thickens. Remove from heat and stir in vanilla. Set aside to cool completely.
Activate the yeast: Pour the warmed warm milk into a small bowl. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast over top. Stir and allow to sit for 5–7 minutes, until frothy.
In a large bowl, whisk together the flour and salt. Set aside.
Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the granulated sugar, Greek yogurt (or sour cream), butter, eggs, vanilla, and the flour mixture.
With the dough hook attachment, mix on low speed for 1 minute, until barely combined. Rest for 5 minutes, then mix on medium speed for 5–7 minutes, until the dough is elastic and smooth. If it seems a little too sticky, add 1 tbsp more flour at a time until it starts to pull away from the sides of the bowl (about 2.5–3 tbsp more if needed).
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm environment for 30–45 minutes.
For the cinnamon filling: Mix together the cinnamon filling ingredients until well combined.
Grease a 9x13" baking pan with butter. Once the dough is done rising, generously flour your work surface and turn the dough out onto it.
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 cooled apple pie filling on top and 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 (each roll should be about 2" in width). Place the rolls into the prepared baking pan, cover, and allow to proof for 25–30 minutes, until puffy.
Preheat the oven to 350°F.
Once proofed, warm the heavy cream in the microwave for 15 seconds and pour it all over the rolls.
For 8 larger rolls: bake at 350°F for the first 25–30 minutes, then turn the oven up to 375°F and bake another 5–7 minutes, until the tops are golden and the rolls are cooked through. For 12 smaller rolls: bake at 350°F for the first 22–25 minutes, then increase to 375°F and bake another 5–7 minutes.
Prepare the cream cheese frosting: In a large bowl, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth.
Remove the rolls from the oven and let rest for 10–15 minutes. Spread the cream cheese frosting all over the warm rolls, serve, and enjoy!
