In a small bowl, combine the warm milk, packet of yeast and a teaspoon of sugar and let sit and foam for about 5 minutes.

In a bowl of a stand mixer fitted with a hook attachment, add flour, sugar, salt, 2 egg yolks, vanilla extract, and the activated yeast mixture and let knead for at least 10 minutes until the dough comes away from the bowl and forms a sort of ball.

Start adding the softened butter slowly until all is incorporated and knead for an additional 12-15 minutes until the dough forms a smooth ball and does not stick to the sides of the bowl.

Place the dough in an oiled bowl and cover and let rise for at least an hour.

In a pan over medium heat, add the butter and brown sugar.

Once the butter and brown sugar are melted and combined, add the diced apples and spices and let cook until tender.

Set aside to cool.

In a bowl, combine softened cream cheese, granulated sugar, and vanilla extract and mix until completely smooth.

Melt the butter, then add the brown sugar, cinnamon, and all purpose flour and combine.

Let it come to room temperature completely before using.

Prepare a large baking sheet lined with parchment paper.

Once dough has risen, remove from bowl and divide into 10 equal pieces using a kitchen scale. Roll each piece into a ball.

Once all have been formed, transfer them to a baking sheet, cover with saran wrap and let rise for 30-45 minutes.

Preheat oven to 375°.

After 30-45 minutes, the buns should now be doubled in size. Create an indent in the center.

Add the sweet cream cheese to each bun. Top with apple filling, then sprinkle the crumble topping.

Brush the sides of each bun with egg wash or milk.

Bake for 15-18 minutes until the buns become golden brown.

Remove from the oven and let cool for at least 5 minutes, then top with powdered sugar.