In a bowl, mix your yeast to half the milk and sugar and let rest until it bubbles. Add remaining sugar and milk to a mixing bowl with all ingredients except butter. Add your yeast.
Knead on low for 5 mn, then medium speed for another 8 mn. You should now have a nice ball of dough. Add now your butter and knead for about 8 mn. Your final dough should have a nice consistency, shouldn’t stick to the bowl and be elastic. Feel free to knead a little more if needed.
Transfer dough to a bowl and cover. Let rest 2 hours at room temperature or overnight in the fridge if you want warm cinnamon rolls for breakfast.
In the meantime, peel and dice your apples. Heat a large skillet to medium heat and melt your butter. Add the apples and sugar. Let cook for about 10 minutes, add your raisins and cinnamon, and cook for another 5 minutes.
Transfer to a bowl and let cool down.
Flour your work surface and roll out into a rectangle about 15x10 inch (38x25 cm). Spread your apples on top of it. Roll tightly starting from the 10-inch side. Place the seam under (make sure you seal the edges well, brush a little bit of water if needed). Slightly cut both ends if you want all the rolls to be perfect. Cut in 9 equal sections (they should be about 1-inch each). Place your rolls in a backing pan lined with parchment paper. Cover with a towel and let rise in a warm place for 1h.
Preheat your oven to 180°C (350°F). Bake the rolls for about 25 minutes. Let cool down. In the meantime, prepare the glazing.
Whip together the sugar, the cream cheese, and the water. Drizzle on your rolls.