Begin with the caramel apple filling since it requires cooling time. Take 4 large apples (approximately 1000 g before peeling and coring), peel them, remove the cores, and chop into small chunks (about 1 cm cubes).

Place the apple chunks, 1/2 cup unsalted butter, 1 1/2 cups packed light brown sugar, 1 tsp cinnamon, and 1/4 tsp salt into a large skillet. Set over medium-high heat, stirring occasionally. Once the mixture starts bubbling, lower the heat to medium.

In a small bowl, combine 1/4 cup water and 1/4 cup cornstarch, whisking to form a slurry. Add this to the apple mixture and continue cooking for 5–10 minutes, stirring occasionally, until the apples become tender (check with a fork).

Move the filling to a large bowl or tray (a wider container speeds cooling) and refrigerate. After it has cooled completely, keep it in an airtight container in the fridge for up to 1 week (it does not freeze well). Make sure the filling is at room temperature and has thickened before spreading on the dough; otherwise rolling becomes difficult.

In a large bowl or the bowl of a stand mixer, whisk together 4 1/4 cups flour, 2 packets (4 1/2 tsp) instant dry yeast, and 1 tsp salt.

In a separate medium bowl, stir together 1 cup milk, 1/2 cup unsweetened applesauce, 1/2 cup room-temperature unsalted butter, and 1/2 cup granulated sugar. Microwave for about 1 minute and stir to combine. The butter should be mostly melted; the mixture should feel warm but not hot (excessive heat will kill the yeast).

Gradually pour the warm milk mixture into the flour mixture and mix on medium-low speed using a dough hook or wooden spoon. Scrape down the sides to incorporate all the flour. Keep mixing on medium-low for a couple of minutes until the dough becomes more elastic and smooth.

Check the dough with your finger: it should be tacky but not stick or leave residue. If it is sticky and hard to roll, mix in flour 1 Tbsp at a time until tacky but no longer sticky (usually 1–2 additional Tbsp). The dough should pull away from the bowl sides when ready to rest.

Cover the bowl with plastic wrap and let it sit for 10–20 minutes to relax the gluten, making it easier to roll out.

If baking the same day, preheat the oven to 200°F (95°C) to help the rolls rise, and line a 9x13-inch pan.

Put the dough on a lightly floured surface and roll it into a large rectangle about 24 in x 18 in (use a ruler). Evenly spread 1/2 cup softened butter over the dough, then spread the cooled filling on top.

Using a pastry cutter, pizza cutter, or long knife, cut 12 equal strips (about 2 inches wide), then roll each strip individually. Place them in the prepared 9x13-inch pan. Alternatively, roll the dough into a log and cut with dental floss.

If making the night before, cover the rolls tightly with plastic wrap and refrigerate overnight. The next morning, take them out of the fridge, preheat the oven to 200°F (95°C), turn off the oven, cover the rolls with foil, and let them rise in the warm oven for about 30 minutes.

If making the same day, turn off the preheated 200°F (95°C) oven, cover the rolls with foil, and let them rise in the oven for about 30 minutes. Ensure the oven is OFF before placing the rolls inside to rise.

The rolls should look puffier and larger. Preheat the oven to 350°F (175°C). Remove the foil and bake for 28–34 minutes, until golden brown, rotating the pan halfway through for even baking.

While the rolls rise and bake, prepare the homemade caramel. Store-bought caramel sauce works if you are short on time, but this takes about 10 minutes and is worth it.

Place a medium saucepan over medium heat. Once hot, pour in 1 cup sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly dissolved before adding the next portion. As the sugar melts, it deepens in color.

Stir occasionally until the sugar is fully dissolved and deep amber, then turn off the heat.

Slowly mix in 6 Tbsp butter (2 Tbsp at a time), then stir in 1/4 cup heavy cream and 1/4 tsp salt. The mixture will be thin but thickens as it cools.

Pour into a separate container and set aside to cool. If made in advance, store in an airtight container for up to 2 weeks. When ready to use, heat in the microwave in 15-second intervals until workable.

Make the caramel cream cheese icing: mix 1/4 cup room-temperature cream cheese, 1/4 cup softened butter, 1/4 cup caramel sauce, 2 tsp vanilla extract, and 1/4 tsp salt with a spoon or electric hand mixer.

Add 1 1/2 cups powdered sugar to the cream cheese mixture and stir until smooth.

Let the cinnamon rolls cool for about 10 minutes, then spoon the icing over the rolls, drizzle the remaining caramel on top, and enjoy warm. Leftover rolls can be stored in an airtight container at room temperature for a few hours or in the fridge for up to 5 days.