Make the Caramelized Apple Pie Filling: In a medium skillet over medium heat, melt 3 tablespoons of butter. Add the finely diced apples, 1/3 cup dark brown sugar, cinnamon, and nutmeg. Cook for 6 to 8 minutes, stirring occasionally, until the apples are tender but still hold their shape. Stir in the cornstarch slurry and cook for 1 minute until the juices become thick and glossy. Remove from heat and allow to cool completely to room temperature.

Roll and Butter the Dough: On a lightly floured surface, roll out your dough into a large 12x18-inch rectangle (about 1/4-inch thick). Spread the 4 tablespoons of softened butter evenly across the dough, leaving a 1/2-inch border along the far long edge.

Layer Sugar & Apples: In a small bowl, whisk together the 2/3 cup brown sugar and 1 1/2 tablespoons cinnamon. Sprinkle evenly over the buttered dough, gently pressing it in with your palms. Scatter the cooled caramelized apple pie filling evenly over the cinnamon sugar layer.

Roll, Slice, and Proof: Starting from the long edge closest to you, roll the dough tightly into an 18-inch log. Use a sharp serrated knife or unflavored dental floss to slice the log into 12 equal rolls (approx. 1.5 inches each). Place the rolls cut-side up in a greased 9x13-inch baking dish. Cover with a damp kitchen towel and let rise in a warm spot for 35 to 45 minutes until puffy.

Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Bake the rolls for 24 to 28 minutes until lightly golden brown on top and cooked through in the center.

Glaze and Serve Warm: While the rolls bake, beat the softened cream cheese and butter together until fluffy. Gradually beat in powdered sugar, vanilla extract, and milk until silky and pourable. Spread the velvety cream cheese glaze over the rolls while they are still warm so it melts into every delicious spiral. Serve warm.