In a medium pan over medium-high heat, combine apples with butter, brown sugar, lemon juice, and spices. Cook for around 8–10 minutes, stirring gently until the apples soften.

If the mixture looks too dry, add a little cider or water. If it isn’t thick enough, mix cornstarch with water and add that, cooking for just 30–60 seconds until thickened.

In your stand mixer, add melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Whisk until combined, then mix in flour, kneading until smooth.

Let the dough rise for 1 hour until doubled in size.

Preheat the oven to 350℉.

Mix flour, oats, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until crumbly. Spread on a baking sheet and bake for 12-16 minutes, stirring halfway.

Combine all filling ingredients until creamy and thick.

After dough has risen, roll it out into a large rectangle. Spread the cinnamon filling evenly, then top with the apple mixture.

Cut into strips and roll into cinnamon rolls, placing them in a greased baking dish over the apple cider caramel sauce.

Allow rolls to rise for another 30-40 minutes.

Pour heavy cream over the rolls and bake for 40-46 minutes, until golden brown.

Make the frosting and spread over warm rolls. Add apple topping and a sprinkle of crisp. Enjoy while warm!