In a bowl, combine the warm milk, packet of yeast and a tablespoon of brown sugar and let sit for about 5 minutes until bubbles have formed on the top.

In a stand mixer with a hook attachment, add flour, rest of sugar, salt, 2 egg yolks, vanilla extract, and butter to the yeast mixture and let knead for at least 10-15 minutes or until the dough forms a smooth ball and does not stick to your fingers when touching it.

Cover with a towel or plastic wrap and let it rise for an hour.

Sauté diced apples in oil, sugar and cinnamon for 5 minutes and set aside.

Combine softened cream cheese, coconut sugar, and vanilla bean paste in a stand mixer on medium high speed until light and fluffy. About 2 minutes.

Combine melted butter with coconut sugar, cinnamon, flour and salt. Mix until you have a crumble.

After dough is done rising bring it out of the bowl and split into 8 equal parts.

Roll each portion into a ball and place 4 at a time on a baking sheet that’s lined with parchment paper. Cover with plastic wrap or a clean towel and let rise for 30 more minutes.

In the meantime preheat the oven to 375F.

When the 30 minutes are up, use your fingers to flatten the tops of each bun and make an indent in each bun where your filling will be.

Evenly add the cream cheese filling in each, top with the sautéed apples and sprinkle with the crumble.

Brush the edges of each one with an egg wash and bake at 375F for 16-18 minutes. Let stand for 5-10 minutes and enjoy!