In a large bowl, whisk 1 cup warmed whole milk with 2¼ teaspoons active dry yeast and 2 tablespoons granulated sugar. Let stand 5 minutes until foamy.

Stir in ¼ cup melted butter and 2 eggs. Add 4 cups all-purpose flour and ½ teaspoon salt, mixing until a shaggy dough forms.

Turn dough onto a floured surface and knead 5 minutes until smooth. Transfer to a greased bowl, cover, and let rise 1 hour until doubled.

Meanwhile, combine ¾ cup packed brown sugar, 2 tablespoons ground cinnamon, and 4 tablespoons softened butter for the filling. Dice 2 peeled, cored apples into ½-inch pieces.

In a small saucepan, melt ½ cup butter with ½ cup packed brown sugar, ¼ cup honey, ¼ cup heavy cream, and a pinch of salt, stirring until smooth. Pour this caramel into a greased 9×13-inch pan.

Punch down risen dough and roll into a 16×12-inch rectangle. Spread the cinnamon-sugar butter evenly, then scatter the diced apples on top.

Starting with a long side, roll dough into a tight log. Pinch seam to seal, then slice into 12 rolls. Place cut-side down over the caramel in the pan.

Cover and let rise 30 minutes. Preheat oven to 350°F (175°C).

Bake 30 minutes until golden and bubbling. Let rest 5 minutes before inverting onto a serving platter.