Warm up the buttermilk to 95-100℉. Sprinkle in ½ teaspoon of sugar and the yeast and mix well. Let rest for 5-10 minutes until the mixture is foamy and bubbly.

In a large mixing bowl or the bowl of a stand mixer, whisk together the sugar and egg. Mix in the melted butter.

Once yeast mixture is foamy, pour it into the mixing bowl along with the rest of the ingredients. Mix until combined

Add the flour and salt and knead until a smooth, tacky dough forms. It will stick to your hands when you touch it but when you pull your fingers away, it'll come off clean, wont stay. This will take 10-20 minutes by hand and 4-6 minutes with a stand mixture. But don't use time as a reference. Take a piece of the dough and stretch it out until its thin enough to see light through it without breaking. If it breaks, knead it for a few more minutes until it passes this window pane test.

Once kneaded, place the dough in an oiled bowl and cover. Let it rest in a warm place until it rises, about double in size. Depending on your climate and temperature, it can take anywhere from 1.5-3 hours.

In a medium bowl, combine the brown sugar, cinnamon, nutmeg, ginger and salt.

Cut and toss the apples with the lemon juice and set aside.

Smear the butter all over the dough using a spatula. It should be a pretty even layer. Sprinkle the cinnamon sugar all over the buttered surface and spread evenly with your hands. I like to use a rolling pin to press the sugar into the dough by rolling it in.

Spread the chopped apples in an even layer over the sugar.

Roll up the dough on the long side, into a long log and pinch the bottom edge to seal it. Using a serrated knife/unflavoured dental floss/sewing thread, cut the log into 12 even pieces.

Butter or line a 9x13 inch pan and place the rolls in it, evenly spaced. Cover the pan and leave it to rest until the rolls are doubled and touching each other- about 1-½ hours. (Preheat the oven to 345℉ when the rolls are almost done rising)

Once the rolls have risen, warm up the heavy cream and pour all over evenly. Bake for 20-25 minutes. Take out and let them cool slightly.

While the rolls are baking, make the cream cheese frosting.

In a medium bowl, beat together the cream cheese and butter until smooth. Add in the powdered sugar and beat until combined. Pour in a tablespoon of warm milk and mix together. It should be a slightly thick frosting. If you need some more milk, add some more

Optional step- I like to add a little bit of lemon zest to brighten up the frosting. Mix thoroughly.

Smear the frosting evenly all over the warm rolls and serve.

Place the rolls in an airtight container for a couple days or up to a week in the fridge.