In a small bowl, combine the lukewarm milk, 1 tablespoon of the sugar, and the yeast. Let sit for 10-15 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, salt, and remaining sugar.

Add the yeast mixture and eggs to the dry ingredients. Mix on low for 2-3 minutes, then increase to medium and mix for 5 minutes. Add the softened butter a few pieces at a time, mixing until each addition is incorporated. Continue mixing on medium for 7-10 minutes until the dough is smooth and pulls away from the bowl.

Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and refrigerate for at least 2 hours or overnight until doubled. Alternatively, let rise in a warm spot for 45-60 minutes.

Melt the butter in a large skillet over medium heat. Add the diced apples, sugar, cinnamon, and salt. Cook, stirring often, until the apples are tender, about 3-5 minutes.

Sprinkle the cornstarch over the apples and stir well. Cook for another minute until the mixture thickens and coats the apples.

Transfer to a container and refrigerate until needed.

Preheat the oven to 350°F. Line a small baking sheet with parchment paper and spread the pecans in a single layer.

Toast for 8-10 minutes, shaking the pan halfway, until fragrant and lightly browned. Let cool, then roughly chop.

In a small bowl, mix together the softened butter, brown sugar, cinnamon, and salt until well combined.

Grease a 9x13-inch baking dish or line with parchment paper.

On a lightly floured surface, roll the dough into a 24x16-inch rectangle, squaring the edges as you go.

Spread the brown sugar cinnamon filling evenly over the dough. Then spread the apple filling over that, and sprinkle the chopped pecans on top.

Starting from one long side, roll the dough tightly into a log. Cut the log in half crosswise and place both halves on a parchment-lined baking sheet. Cover with plastic wrap and freeze for 20 minutes to firm up for cleaner cuts.

Remove from the freezer and slice each half into 6 equal rolls (about 2 inches each). Arrange the rolls in the prepared baking dish, spacing them evenly.

Cover the dish with plastic wrap and let the rolls rise in a warm place for 45-60 minutes until puffy and a finger indentation remains.

While the rolls rise, preheat the oven to 350°F.

Bake the rolls for 35-40 minutes until deep golden brown. Let cool in the dish for 15 minutes before frosting.

For the frosting, beat the butter and cream cheese in a stand mixer with the paddle attachment on medium speed until smooth. Add the powdered sugar, heavy cream, and salt, and whip until light and fluffy.

Spread the frosting over the warm rolls. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature; reheat in the microwave before serving.