Place yeast, sugar, and warm milk in a large bowl. Let it sit for about 10 minutes until it starts bubbling. Add eggs and melted butter and stir to combine.

Add 4 cups of flour and salt and mix until combined. Add in remaining flour, a ¼ cup at a time, until the dough cleans the side of the bowl. It may stick a bit to the bottom of the bowl.

Place dough into a greased bowl, cover with plastic wrap, and place in a warm environment until it doubles in size, about 1 hour.

Place butter and both sugars in a medium saucepan over medium heat. Heat until everything is melted, then add in chopped apples, salt, and cinnamon. Cook until apples are softened, about 15 minutes. Let cool slightly while you prepare the cinnamon rolls.

Grease a 9x13" baking pan with butter. Set aside.

Place risen dough onto a floured surface and roll the dough into a large rectangle, about 15x20 inches.

Spread very softened butter over the dough, then sprinkle sugar and cinnamon over it. Spoon apple filling over the dough, making sure it is evenly spread.

Roll the dough starting at the long side of the rectangle. Cut the dough into 12 rolls and place them into the prepared baking dish.

If baking right away, preheat oven to 350°F (177°C). Cover the cinnamon rolls with plastic wrap and place in a warm environment until doubled in size, about 30 minutes. Bake for 30-35 minutes, until the middle of the rolls reaches 190°F (88°C). If tops are browning too quickly, lightly cover with aluminum foil.

For overnight cinnamon rolls, cover the baking dish with plastic wrap and place in the refrigerator until morning. The next day, let them come to room temperature and double in size. Meanwhile, preheat oven to 350°F. Bake for 30-35 minutes, until the middle of the rolls reaches 190°F (88°C). If tops are browning too quickly, lightly cover with aluminum foil.

Remove from the oven and let cool on a wire rack while you make the frosting.

Beat cream cheese and butter together until smooth. Add in powdered sugar and mix until combined. Spread the topping over the tops of cinnamon rolls.

Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper for the crumble.

Whisk flour, brown sugar, ground cinnamon, and salt together in a medium bowl. Add in melted butter and mix until just incorporated.

Turn out crumble mixture onto prepared baking sheet. Bake for 12-15 minutes, breaking up with a spoon halfway through, until the crumble has hardened slightly.

Let cool for 10 minutes and then decorate the tops of cinnamon rolls with crumble.