Sift and mix flour and salt. Set aside.
Place milk in microwave-safe bowl and warm for 20-40 seconds on high heat. Make sure milk is warm but not hot. Stir in yeast.Note: If using active dry yeast, sprinkle over warm milk and allow to proof for 5-10 minutes before using.
Place milk-yeast mixture, sugar, melted butter, and eggs in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix until well combined.
Add flour and mix using a spatula until dough is formed.
Switch to bread hook attachment and knead dough on medium speed for 7 to 8 minutes. Dough should be very slightly sticky but should not stick to the side of the bowl. If dough is too sticky, mix in 2-4 tbsp. of flour gradually.
Transfer dough ball into a large bowl lightly greased with oil or butter. Cover with cling film and place in a warm area. Allow to proof for 1 to 1½ hours until doubled in size. You can prepare the base filling and the apple pie filling at this time.
Line a 9x13" baking sheet with parchment paper.
Once dough has doubled in size, transfer to a lightly floured working surface, and roll out into a rectangle (approximately 60x30cm or 24x12").
Brush dough with melted butter, then sprinkle with brown sugar and ground cinnamon mixture.
Top with cooled and drained apple pie filling (make sure it does not contain much liquid), spreading it evenly along the surface of the dough.
Roll the dough tightly from the short side to the other short side (such that the final rolled dough is 12 inches in length). Slice the roll into 12 equal-sized pieces.
Transfer each roll onto the baking sheet. Cover, and allow to rest for 20-30 minutes. In the meantime, preheat the oven to 175°C (350F).
After resting, bake for 14-18 minutes until cooked through and golden brown.
Allow to cool in baking sheet, then transfer to a cooling rack and drizzle with cream cheese glaze.