In a medium saucepan over medium heat, combine diced Gala apples, granulated sugar, apple butter, ground cinnamon, and lemon juice. Cook for about 10-15 minutes until the apples become soft and jammy. Remove from heat and allow to cool.

In a small pot, whisk together water and bread flour over medium heat until thickened, about 3-5 minutes. Cool to room temperature.

In a large mixing bowl, whisk together bread flour, instant yeast, granulated sugar, and fine sea salt. Add the cooled tangzhong, whole milk, heavy cream, beaten egg, and softened unsalted butter. Mix until a dough forms and knead for 8-10 minutes until smooth and elastic.

Grease a large bowl with oil and place the kneaded dough inside. Cover with a damp cloth and allow to rise in a warm spot for about 30 minutes until doubled in size.

In a bowl, combine brown sugar, softened butter, and cinnamon until smooth. This is the cinnamon sugar filling.

Punch down the dough, roll it out into a large rectangle about 1/4 inch thick, and spread the cinnamon sugar filling evenly over the dough. Layer the cooled apple filling on top.

Starting from one long edge, roll the dough tightly into a log. Slice into 12 even pieces and place in a greased or lined baking pan with space between them. Allow to rise for another 1-2 hours.

Preheat your oven to 325°F (163°C). Bake for about 30-40 minutes until golden brown on top.

While the rolls are warm, prepare cream cheese frosting by mixing softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread over warm rolls.