In a large mixing bowl, combine the ingredients for the brioche dough. Knead on a floured surface until smooth, approximately 8-10 minutes. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until it has doubled in size, about 1 hour.

While the dough is rising, prepare the apple filling. In a skillet, cook peeled and diced apples with sugar and spices over medium heat. Stir gently until the apples are tender, about 5-7 minutes, then remove from heat and allow to cool completely.

Once the brioche dough has risen, gently punch it down to release air. On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick. Aim for an even thickness to ensure each roll bakes uniformly, creating a lovely texture for your Apple Cinnamon Rolls.

Spread the brown sugar filling evenly over the rolled dough, then layer the cooled apple filling and toasted pecans (if using) on top. Starting from one long edge, carefully roll the dough tightly into a log shape. Once rolled, cut the log into 12 equal pieces using a sharp knife.

Place the cut rolls in a greased baking dish, leaving space between them for expansion. Cover the dish with a kitchen towel and let them rise for another 30-40 minutes, or until they have puffed up noticeably, ensuring a soft texture when baked.

Preheat your oven to 350°F (175°C). Once heated, bake the rolls for 30-40 minutes, or until they are golden brown on top. Use an instant-read thermometer to check for doneness; the ideal internal temperature should reach 190°F (90°C) for perfect softness.

After baking, allow the rolls to cool in the pan for about 10 minutes. Prepare your cream cheese frosting while waiting—mix the softened cream cheese until smooth. Drizzle or spread the frosting generously over the warm rolls, letting it melt into the gooey Apple Cinnamon Rolls for a delightful finish.