Combine yeast, sugar, and milk, and allow to sit for 5 minutes. Yeast should become frothy. Add eggs, flour, and salt, mix slightly, then add butter. Mix until a shaggy dough forms, then knead for 5 minutes, adding flour a little at a time if needed. The dough should be very slightly tacky and not dry or too sticky. Cover in a well-oiled bowl and allow to rise for approximately an hour or until doubled. 

Punch down dough. Roll out on a lightly floured surface until 12x18”. Combine brown sugar with spices. Toss apples with lemon juice and 2 tbsp filling. Set aside. Divide butter amongst dough, spreading out to cover. Sprinkle with filling, followed by apples. Roll dough upwards from the longest end, placing the seam side down. Divide into 12 rolls with a sharp knife. Place in an oiled 9x13” pan and allow to rise an additional 30 minutes until doubled. Bake 30 minutes at 350F/177C until golden and baked through.

Make glaze: In a pan, over medium heat, combine butter and brown sugar until combined. Cube cream cheese and whisk into the mixture. The mixture may separate slightly. Remove from heat. Add maple syrup and whisk until well combined. Add vanilla and salt to taste. Pour over warm rolls.