In a large bowl or stand mixer, whisk together flour, sugar, yeast, and salt. Add the warm milk, melted butter, and eggs. Mix until a soft dough forms.

Knead for 5-7 minutes on medium speed, until the dough is smooth and elastic. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Mix the softened butter, brown sugar, and cinnamon into a paste. Set aside.

Punch down the risen dough and roll it into a 12×18-inch rectangle. Spread the cinnamon-sugar butter evenly over the dough. Sprinkle the grated apples on top.

Roll up the dough tightly from the long side. Slice into 12 even rolls using a sharp knife or unflavored dental floss.

Lightly grease a 9×13-inch baking dish. Arrange the cinnamon rolls in the dish. Cover and let the rolls rise for another 30–45 minutes.

In a saucepan over medium heat, melt the butter. Add the brown sugar, cream, and salt. Stir until smooth and simmer for 2–3 minutes. Remove from heat and stir in vanilla.

Pour half of the warm caramel sauce evenly over the tops of the rolls.

Preheat oven to 350℉. Bake the rolls for 30-35 minutes, until golden brown and baked through.

Spoon the remaining caramel pecan sauce over the baked rolls. Let them sit for 5 minutes before serving warm and gooey.