Roll the dough out into a large rectangular shape. Spread a little over half the jar of caramel all over the dough. On top of the caramel, layer thin sliced or shredded apple (I cored then shredded the apples in my food processor) Sprinkle generously with brown sugar, then lightly with cinnamon.
Carefully roll the dough up into a long tube. Cut 1 and 1/2 inch sections and place on a greased cookie sheet. (It should make 2 cookie sheets worth / 24 cinnamon rolls)
Let raise until almost double in size then bake at 375 for 10 to 15 minutes.
While they are baking, mix together the frosting ingredients.
Remove the cinnamon rolls from oven and cool for 10 minutes, then spread on caramel frosting. Then I like to drizzle on a little leftover caramel over the frosting.