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. Once ready, stir the mixture to achieve a crumble consistency.

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.

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 be doubled in size. Create an indent in the center of each bun.

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

Brush the sides with egg wash or milk.

Bake for 15-18 minutes until golden brown.

Let cool for at least 5 minutes, then top with powdered sugar.

Serve warm or at room temperature; store leftovers in an airtight container.