You'll enjoy the pure, unabashed ridiculousness of these caramel-ey, apple-ey, gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first … just once.
02To make the caramel topping: Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
03To make the rolls: Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
04To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
05Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
06(Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)
07Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.