Prepare the Cinnamon Roll Dough, as instructed. After letting the dough rise to double in size, cover and refrigerate the dough overnight.

When ready to assemble and bake the rolls, on a lightly floured surface roll out the chilled dough into a rectangle measuring approximately 12x18 inches.

Melt the butter, and spread it over the dough.

Sprinkle with the brown sugar and cinnamon.

Make the apple filling several hours in advance of assembling your rolls, then let cool at room temperature until needed.Peel and core the apples, then chop them into ¼ inch pieces.

In a saucepan, combine the apples, lemon juice, brown sugar, flour and spices. Bring to a simmer over medium low heat, then continue to simmer for 10-15 minutes, stirring frequently, until the apples have slightly softened and the liquid is syrupy.

Let cool to room temperature, then spread over the brown sugar filling on the dough.

Roll up the dough (starting on one of the long sides) into a log, keeping it as tight as you can. Using a gentle sawing motion with a sharp, non-serrated knife, cut the dough into 12 rolls. You can also use unflavored dental floss to cut the dough, by sliding the floss under the log of dough, then crossing it over the top to cut through.

Butter a 9x13 inch baking dish, and place the rolls, cut side up, in the pan. Cover the pan with a towel, and set in a warm place for 20-30 minutes to puff up a little, just until the rolls are touching.

Preheat the oven to 350 F, and position a rack in the center of the oven.

Bake the rolls on the center oven rack for about 30-35 minutes, until they're golden brown, and a digital instant read thermometer inserted in the center of the rolls reads 185 F.

In a bowl, whisk together the melted butter, caramel sauce, powdered sugar, milk/cream, vanilla and salt, until smooth and drizzly.

Drizzle the icing over the hot rolls, and serve immediately.