In a small bowl, combine the warm milk, packet of yeast, and a teaspoon of sugar and let sit and foam for about 5 minutes.

In a bowl of a stand mixer fitted with a hook attachment, add flour, sugar, salt, 2 egg yolks, vanilla extract, and the activated yeast mixture and knead for at least 10 minutes until the dough comes away from the bowl.

Slowly add the softened butter until incorporated and knead for an additional 12-15 minutes until a smooth ball forms.

Place the dough in an oiled bowl, cover, and let rise for at least an hour.

In a pan over medium heat, add the butter and brown sugar. Once melted, add the diced apples, cinnamon, allspice, and nutmeg, and cook until tender. Set aside to cool.

In a bowl, combine softened cream cheese, granulated sugar, and vanilla extract and mix until smooth.

Melt the butter for the crumble topping, then add brown sugar, cinnamon, and all-purpose flour and combine. Allow to come to room temperature.

Prepare a large baking sheet lined with parchment paper.

Once the dough has risen, divide into 10 equal pieces and roll into balls.

Transfer the balls to the baking sheet, cover with saran wrap, and let rise for 30-45 minutes.

Preheat oven to 375°F.

After rising, create an indent in the center of each bun, add the sweet cream cheese, then top with apple filling and sprinkle crumble on top. Brush the sides with egg wash or milk.

Bake for 15-18 minutes until golden brown. Remove and let cool for at least 5 minutes, then top with powdered sugar.