Mix yeasts and lukewarm water and allow to sit for 5 minutes.
Stir in egg, then add remaining dough ingredients to the bowl.
Knead dough on mixer for 12-14 minutes until it's soft, smooth and elastic. You should be able to make a "window pane" when dough is ready.
Allow to rise for 1 1/2 hours until doubled in size, with no bounce back.
Spread filling evenly on top of the brioche. Sprinkle cinnamon and sugar evenly over apples.
Roll into a log, pinch to seal then cut into 12 even rolls.
Allow to rise until puffy, fully touching, and with no bounce back.
Bake until golden brown.
Mix up cream cheese glaze.
Slather icing overtop the warm rolls and enjoy!