Toss the diced apples with the light brown sugar and the lemon juice in a large bowl and let them macerate for 30 minutes, stirring once partway through.

Scrape the apples and all of the liquid they released into a medium saucepan along with the water, butter, cinnamon, salt, nutmeg, and ginger.

Cook uncovered over medium low heat for 6 to 8 minutes, stirring occasionally, until the apples have just begun to soften but still hold their shape and still have some bite. Keep it at a gentle simmer rather than a hard boil, and do not put a lid on it at any point. Apples that are cooked past this point keep releasing liquid and start breaking down, and a hard boil drives off the juice you are trying to keep.

Whisk the cornstarch into the cold water until completely smooth. Bring the apples up to a steady simmer, still short of a rolling boil, then stir in the slurry.

Cook for 3 to 5 minutes, stirring, until the mixture is thick and glossy and the starch has lost any raw edge. Do not stop as soon as it thickens, and do not let it boil hard while it finishes.

Remove from the heat and stir in the vanilla extract.

Spread the filling in a thin even layer on a rimmed sheet pan and refrigerate until completely cold, at least 1 hour. This can be made up to 3 days ahead.

Warm the milk to 105 to 110 degrees Fahrenheit and check it with a thermometer. Stir in the active dry yeast and the 5 grams of granulated sugar and let it sit for 10 minutes, until the surface is visibly foamy and domed. If it does not foam, the yeast is dead and you need to start over with a fresh packet.

Add the bloomed milk mixture to the bowl of a stand mixer along with the bread flour, skyr, remaining granulated sugar, eggs, and vanilla extract. Mix on low with the dough hook until no dry flour remains.

Cover and rest the dough for 15 to 30 minutes. Add 5 to 10 minutes to this rest if you are using the cottage cheese option.

Add the fine salt and knead on medium low for about 5 minutes.

Add the softened butter one piece at a time, waiting until each piece has fully disappeared into the dough before adding the next.

Knead for another 8 to 10 minutes, until the dough is smooth and elastic, pulls away from the sides of the bowl, and feels slightly tacky rather than sticky.

Cover the bowl and let the dough rise in a warm spot for 1 1/2 to 2 hours, until doubled.

Turn the dough onto a lightly floured surface and roll it into a 12 inch by 18 inch rectangle, working from the center outward, top to bottom, and squaring the corners at a 45 degree angle. Measure rather than eyeballing.

Spread the whipped butter evenly across the dough, leaving a bare 1 inch strip along the far 12 inch edge with nothing on it.

Whisk together the granulated sugar, cornstarch, cinnamon, and salt for the cinnamon sugar layer and sprinkle it evenly over the butter. Do not stir it in.

Spread the completely cold apple filling gently over the sugar layer without pressing it down, keeping the bare strip clear.

Roll the dough up from the 12 inch edge, building tension as you go and tucking the leading edge under itself so each wrap sits snugly against the last.

Pinch the seam closed along its entire length and roll the log seam side down.

Cut the log into 12 equal rolls using unflavored dental floss, sliding it under the log, crossing the ends over the top, and pulling.

Arrange the rolls in a parchment lined 9 by 13 inch pan, three across and four down.

Cover and proof for 45 to 75 minutes, until the rolls are puffy, have grown into each other, and jiggle slightly as a group when the pan is shaken gently.

Preheat the oven to 375 degrees Fahrenheit while the rolls finish proofing.

Bake uncovered for about 35 minutes, starting to check at 30, until the tops are deep golden and the center rolls read 190 degrees Fahrenheit internally. The outer rolls will always run ahead of the center ones, so take the temperature in the middle of the pan.

If the tops darken faster than you want in the last 5 to 10 minutes, lay a sheet of foil loosely over the pan without sealing it around the edges. Do not tent from the start.

Let the rolls cool in the pan until they are warm rather than hot.

Combine the granulated sugar and water in a large microwave safe glass bowl and microwave for 3 to 3 1/2 minutes, until the syrup is amber. Watch it closely toward the end, since it moves quickly.

Stir in the warmed heavy cream, standing back as it bubbles hard.

Once the bubbling settles, stir in the butter, vanilla extract, and salt until smooth. Adding the cream first and the butter second keeps the emulsion from breaking.

Let the caramel cool to room temperature or barely warm before it goes into any glaze.

Whisk together the ingredients for whichever glaze you have chosen until smooth, adjusting the liquid a little at a time to reach a thick pourable consistency.

Spread or pour the glaze over the warm rolls, then drizzle the remaining caramel over the top in ribbons.

Serve warm.