In a small bowl, combine warm milk, yeast, and 1 tablespoon of honey to activate the yeast. Let sit for 5–10 minutes, until foamy.

In a stand mixer with dough hook, mix together flour, eggs, egg yolk, remaining 2 tablespoons honey, and salt. Pour in the yeast mixture and mix until a rough dough forms.

Add the softened butter, 1 tablespoon at a time, kneading well between each addition. Continue kneading for 6–7 minutes, until the dough is smooth, elastic, and slightly sticky.

Lightly oil a large bowl and place the dough inside for its first rise. Cover and let rise at room temperature for 1 hour, until puffy.

After the first rise, refrigerate the dough overnight (8–12 hours). This makes it easier to shape and deepens the flavor.

Prepare the filling. This can be done when you make the dough, or the day you plan to bake. In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, pumpkin pie spice and salt. Cook, covered, for about 10-15 minutes, until the apples are soft. Uncover, mash with a spoon slightly and simmer until thickened a little (another 5 or 6 minutes). If making the day before, store in an air tight container once cooled in the fridge.

The day of baking. On a lightly floured surface, roll the chilled dough into a 13x16-inch rectangle. Spread a layer of apple jam evenly over one half (the short end) of the dough. Sprinkle the oats evenly over the jam.

Fold the dough in half to cover the filling (short ends meet), then use a sharp knife or pizza cutter to cut the dough into 12 even strips. Twist each strip a few times, then roll each twisted strip into a spiral shape and place into a greased or parchment-lined muffin tin.

Cover lightly with a clean kitchen towel and let rise for about 1 hour for its second rise, or until the rolls look puffy and slightly risen.

Preheat the oven to 375F.

Brush the tops with a light layer of egg wash.

Bake for 16–20 minutes, or until golden brown and baked through.

While baking, make the icing. In a small bowl, and using a hand mixer, beat together the cream cheese, powdered sugar, maple syrup, and a pinch of salt until smooth and creamy. If you prefer a thinner drizzle, add 1–2 teaspoons of cream or milk until it reaches your desired consistency. (I typically add 1 tbsp of heavy cream)

Let cool slightly, then drizzle with maple cream cheese icing before serving.