Begin by creating the brioche dough. In a medium bowl, whisk together the lukewarm milk, 25g sugar, and yeast. Allow to sit for 10-15 minutes until it's frothy.

In a stand mixer bowl, combine the flour, salt, and remaining sugar. Add the milk mixture and eggs, mixing at low speed for 2-3 minutes, then increase to medium for an additional 5 minutes. Gradually blend in the butter and continue mixing for 7-10 minutes until a smooth, elastic dough forms.

Shape the dough into a ball, cover it, and chill in the refrigerator for at least 2 hours or overnight, or you can let it rise in a warm area until it doubles in size in about 45 minutes to an hour.

For the apple filling, melt 30g of butter in a skillet over medium heat. Stir in the diced apples, sugar, cinnamon, and salt. Cook for 3-5 minutes until the apples have softened, then incorporate the corn starch and cook until the mixture thickens. Allow it to cool until needed.

Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast them for about 10 minutes until they are lightly browned.

Prepare the filling by combining the butter, brown sugar, cinnamon, and salt in a bowl.

Grease a 9"x13" baking dish. Roll the dough out into a rectangle measuring 24"x16". Spread the brown sugar mixture over it first, followed by the apple filling and then the chopped pecans.

Carefully roll the dough tightly and cut it into 12 equal pieces. Arrange the slices in the prepared baking dish, cover, and let them rise for an additional 45 minutes until they look puffy.

Bake the rolls for 35-40 minutes or until they are golden brown. Allow to cool for 15 minutes.

To make the frosting, blend the cream cheese and butter until creamy, then mix in the powdered sugar, cream, and salt until fluffy. Spread this onto the warm rolls.