In a large mixing bowl, combine warm milk, sugar, and yeast, letting it bloom for about 5–10 minutes until frothy.

Gradually mix in flour, eggs, and salt, kneading the dough for about 10 minutes until soft and elastic.

Cover the bowl with a damp cloth and let the dough rise in a warm spot for 1–2 hours, or until it has doubled in size.

While the dough rises, peel and chop your apples, and cook the apples with sugar, cinnamon, and a pinch of salt in a skillet over medium heat for about 5–7 minutes until softened.

Once cooked, remove from heat and allow the apple mixture to cool.

Once the brioche dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle, around ¼ inch thick.

Evenly spread the brown sugar cinnamon filling over the dough, followed by the cooled apple mixture and toasted pecans.

Roll the dough tightly into a log, sealing the edges, and slice into 12 equal-sized rolls.

Place them in a greased baking dish and let the rolls rise for about 30–60 minutes until puffed.

Preheat oven to 350°F (175°C), then bake the rolls for 35–45 minutes until golden brown.

Allow cooling for about 10 minutes before spreading the cream cheese frosting over the warm rolls.