Prepare the filling: Peel and chop the Honeycrisp apples. In a skillet, melt ½ cup butter, add apples, brown sugar, cinnamon, and salt. Sauté until bubbling and apples start to soften (5-7 minutes). Mix cornstarch with water and add to skillet, cooking an additional 2-3 minutes until thickened. Let cool.

Make the dough: Combine flour, yeast, and salt in a bowl. In another bowl, warm milk, applesauce (or eggs), ½ cup butter, and granulated sugar. Pour wet mixture into dry and stir until a dough forms. Knead on a floured surface for about 5 minutes. Let rest covered in a warm place for 10-20 minutes.

Shape the rolls: Roll the dough out into a large rectangle. Spread remaining butter on the surface and layer with the caramel apple filling. Cut into strips and roll each one into a spiral. Place in a greased baking pan.

Proof the rolls: Cover the pan with a towel and place in a warm turned off oven for 30 minutes until doubled. Preheat oven to 350°F (175°C).

Bake: Bake the rolls for 28-34 minutes until golden brown. A toothpick should come out clean from the center.

Prepare caramel and icing: For caramel, heat sugar in a saucepan until melted. Gradually stir in cream until smooth. For icing, beat cream cheese, softened butter, vanilla, and powdered sugar until creamy.

Finish and enjoy: Let rolls cool for 10 minutes, then drizzle icing and caramel over warm rolls.