Start by preparing the filling. Peel and core the Honeycrisp apples, then chop them into small pieces. Combine the chopped apples with light brown sugar, ground cinnamon, and fine salt in a bowl. Mix until the apples are well coated.

In a large bowl, combine all-purpose flour, instant dry yeast, and fine salt. Gently mix these dry ingredients together.

Warm the whole milk until it’s just slightly warm, then add it to the flour mixture along with softened butter and unsweetened applesauce or eggs. Mix until the dough starts to come together.

Transfer the dough to a lightly floured surface. Knead it gently for about 5-10 minutes until it becomes smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place until it doubles in size, about 1 hour.

While the dough is rising, make the caramel sauce. In a saucepan over medium heat, combine granulated sugar and water, stirring until the sugar dissolves. Allow it to cook without stirring until it reaches a golden color, then remove from heat and carefully add in 6 tablespoons of butter, heavy cream, and salt.

After the dough has risen, punch it down to release the air. Roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

Spread the apple mixture evenly over the rolled-out dough, leaving a small border around the edges.

Starting from one side, roll the dough tightly into a log shape. Seal the edges by pinching them together.

Cut the log into slices about 1 to 1.5 inches thick and place them into a greased baking dish.

Cover the rolls with a towel and let them rise again for about 30 minutes.

Preheat the oven and bake the rolls until golden brown and cooked through.

While the rolls cool slightly, prepare the icing by beating cream cheese, room temperature butter, caramel sauce, vanilla extract, fine salt, and powdered sugar until smooth.

Drizzle the icing generously over each roll once they have cooled enough to handle.