Make the Dough: Warm the milk to lukewarm (about 110°F), then stir in the yeast. Let it sit for 5-10 minutes until foamy. In a large bowl, mix the eggs, melted butter, sugar, and salt. Gradually add the flour, kneading until a smooth, elastic dough forms. Cover the dough with a towel and let it rise in a warm place for 1-2 hours, or until it doubles in size.

Prepare the Filling: In a bowl, mix softened butter, cinnamon, brown sugar, and white sugar to make a spreadable filling. Peel, core, and chop the apples into small cubes.

Roll Out the Dough: After the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle (about 16x12 inches).

Add the Filling: Spread the cinnamon-sugar butter mixture evenly across the dough, leaving a small border around the edges. Sprinkle the apple pieces evenly over the butter mixture.

Roll the Dough: Starting from the long side, tightly roll the dough into a log. Use a sharp knife or dental floss to cut the log into 9 equal-sized rolls.

Let Them Rise: Arrange the rolls in a buttered baking dish. Cover with a towel and let them rise for another 30-45 minutes, until puffed.

Bake: Preheat your oven to 325°F. Bake the rolls for 25-30 minutes, or until golden brown on top and cooked through. Internal temperature should be 180-190.

Make the Salted Caramel Drizzle: In a small saucepan, combine the condensed milk, dark brown sugar, salt, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns a deep caramel color. Remove from heat and set aside to cool.

Prepare the Frosting: In a mixing bowl, beat together the butter, cream cheese, confectioner’s sugar, vanilla, and salt until smooth and fluffy.

Assemble: Once the rolls are done baking, spread the cream cheese frosting on top and drizzle the caramel sauce over the warm rolls. Serve immediately and enjoy!