Salted Caramel Apple Cinnamon Rolls

Prepare the cinnamon roll dough and filling according to the recipe instructions.

Add the apples and lemon juice to a medium microwave-safe bowl. Microwave in 20-second increments, until the apples are softened and limp.

Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22x33 cm) baking dish with butter.

Roll the dough into a large rectangle about ½-inch (1.24 cm) thick. Straighten the corners with a bench scraper to make sure they are sharp and even.

Spread the filling evenly over the dough, then arrange the apple slices on top, leaving about ¼ inch (6 mm) between each slice. Try to keep your slices in straight rows, it's okay if the tips of the apple slices touch or overlap.

Starting from a short end, roll the dough into a log and pinch the seam closed. Place the log seam-side down and trim off the uneven ends. Using unflavored dental floss or a sharp knife, cut the log into even pieces, each about 1½ inches (3 ½ cm) thick. Place the rolls in the prepared baking dish, cover with a kitchen towel, and set in a warm place for 35–45 minutes, until expanded in volume by about 50%. If not baking immediately, skip this step, cover with plastic wrap and freeze for up to 3 months.

Bake the cinnamon rolls for 25–30 minutes, or until golden brown. Remove from the oven and let cool for at least 10 minutes.

While the cinnamon rolls bake, make the salted caramel sauce: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally but not stirring, until it starts to turn amber brown, 5–6 minutes.

Add the butter and stir in until incorporated, 1-2 minutes..

Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove from the heat and stir in the vanilla and flaky salt. Let cool and thicken slightly before using.

Pour the salted caramel sauce over the cinnamon rolls, then serve.

Enjoy!