• Start with taking the butter for the filling out from the fridge to make it soft and spreadable. 
• In a medium-sized pot, melt the butter over medium heat. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm (100-110 F). It should be warm, but not hot to touch.
• Add 1 tablespoon of sugar and stir well to dissolve the sugar crystals.
• Sprinkle the active dry yeast across the milk mixture and let it activate/bloom for about 10 minutes. The yeast should be foamy when activated.
• When the yeast is activated, add the remaining sugar and pinch of salt to the milk mixture.
• Slowly add the flour to the milk mixture while stirring with a wooden spoon as you add the flour.
• Once you add all 3 cups of flour the dough should still be very sticky. Move the dough to a floured kitchen counter and knead the dough with your hands. Gradually add flour and knead for 1-2 minutes until the dough is semi-smooth.
• Form the dough into a round ball. 
• Grease a clean large bowl with either coconut oil or olive oil to prevent the dough from sticking to it and add the dough. Cover with plastic wrap or a tight lid. 
• Let the dough rise for about one hour in a warm place (See tips in the post).
• While the dough is rising, mix cored and thinly sliced apples, ¼ cup brown sugar, 1 tbsp butter, and 1 tbsp apple pie spice in a medium pot.
• Bring to a boil and, simmer for 15 minutes.
• Drain the apple slices and save the liquid.
• Lightly flour a flat surface and roll out the dough into a rectangular shape.
• Spread the room temperature butter on the dough with a spoon or knife and sprinkle apple pie spice and sugar on top.  
• Spread the caramel apple mixture on top.
• Tightly roll the dough into a long cylinder and cut it into 10 even pieces using a sharp knife or a long piece of unflavored floss (slide the floss under and pull to the opposite end).
• Grease an 8x8 or 9x9 baking dish with butter or coconut oil and place the rolls cut-side down, with space in between to rise and expand.
• Cover the baking dish with plastic wrap to rise for an additional 20-30 minutes.
• Preheat your over to 350 F.
• Remove the plastic wrap and brush the cinnamon buns with butter. Optionally, sprinkle crushed pecans on top before baking.
• Bake the Caramel Apple Cinnamon Rolls for 25 minutes.

Preparing the Icing

• Mix the powdered sugar and the caramel apple liquid**
• Top your cinnamon rolls with icing mix.