Making the filling

For the filling, melt the butter over medium heat in a medium skillet. Scoop 2 tablespoons of the butter into a small dish and set aside for later. Add the apples and 2 tablespoons of the brown sugar into the skillet and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes. Set aside to cool completely.

Meanwhile, in a small bowl, whisk the remaining 6 tablespoons of brown sugar with the cinnamon, salt, and pecans and set aside.

When the apples are cool, heat the oven to 450°F and lightly grease a 9-inch square baking pan with nonstick cooking spray.

Making the dough

For the biscuit dough, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Toss in the cold butter and, using the tips of your fingers, pinch and snap it into the flour mixture until the pieces are about the size of a pea. In a glass measuring cup, combine the buttermilk and vanilla. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir just to combine, until a shaggy dough forms.

Turn the dough out onto a well-floured work surface. Press the dough down with your hands until it is about 1 inch thick, then fold it over onto itself like a book. Repeat this process two more times, then press the dough out into a 9-by-12-inch rectangle.

Spread the reserved melted butter over the dough and evenly sprinkle on the cinnamon-sugar-pecan mixture. Transfer the cooled apples onto the dough and spread them into an even layer. Starting at the long edge, roll the dough up into a swirled log, then cut into nine equal pieces. Arrange the buns in the prepared pan, cut side up. At this point, you can cover the pan and store in the fridge for up to 8 hours.

Bake for 15 to 18 minutes or until golden brown and the center bun springs back when gently pressed.

Making the cream cheese frosting and assembly

While baking, make the cream cheese frosting by beating the cream cheese, icing sugar, vanilla, and cinnamon together until smooth.

Allow the buns to cool slightly or completely to room temperature before frosting. Store leftover buns in an airtight container for up to 2 days.

(Author's note: In most biscuit recipes, buttermilk measurements are often listed with a range in order to get the right texture and achieve light and flaky biscuits. For instance, on hot and humid days, the lower range called for will most likely do, while on drier days, your dough may need more buttermilk. With this recipe, however, a slightly stiffer dough is preferable as it is easier to fill and roll, so additional buttermilk is not needed.)