Peel, core, and chop 4 large Honeycrisp apples into small cubes. In a skillet over medium heat, melt 1/2 cup unsalted butter, then add the apples, 1 1/2 cups packed light brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Cook until bubbly and the apples soften, about 5-7 minutes. Create a cornstarch slurry with 1/4 cup water and 1/4 cup cornstarch, stir into the mixture, and cook for another 2-3 minutes until thickened. Chill the filling.

In a large bowl, combine 4 1/4 cups all-purpose flour, 4 1/2 tsp instant dry yeast, and 1 tsp fine salt. In a separate bowl, mix 1 cup warmed whole milk, 1/2 cup applesauce (or 2 eggs), 1/2 cup softened butter, and 1/2 cup granulated sugar until smooth. Gradually blend this wet mixture into the dry ingredients, mixing until a sticky dough forms. Knead for about 5-7 minutes until the dough is elastic yet slightly tacky, then cover and let it rest for 10-20 minutes.

On a floured surface, roll out the dough into a 24x18 inch rectangle. Spread a layer of softened butter (about 1/2 cup) all over the dough, then spread the chilled apple filling evenly. Roll the dough tightly from the long side into a log shape, then cut into 12 equal strips for individual cinnamon rolls. Place the sliced rolls into a greased 9x13 inch baking pan, arranging them in a single layer.

Cover the pan with plastic wrap and let the rolls rise. If making ahead, place the pan in the refrigerator overnight; if baking the same day, allow them to rise for 30 minutes in a turned-off oven. The rolls should puff up and nearly double in size.

Preheat your oven to 350°F (175°C). Once heated, remove the plastic wrap and bake the rolls for about 28-34 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

In a saucepan over medium heat, gradually melt 1 cup granulated sugar, stirring until it turns amber. Slowly add in 6 Tbsp unsalted butter and 1/4 cup heavy whipping cream, mixing continuously until smooth. Remove from heat and let it cool.

In a mixing bowl, combine 1/4 cup cream cheese and 1/4 cup softened unsalted butter, blending until creamy. Add in 1/4 cup of the cooled caramel sauce, 2 tsp vanilla extract, and 1/4 tsp fine salt. Gradually mix in 1 1/2 cups powdered sugar until well combined and smooth.

After the Caramel Apple Cinnamon Rolls have cooled slightly, generously drizzle the caramel icing and extra caramel sauce over the top. They are best served warm.