Preheat your oven to 350°F and grease a 13×9 baking dish.
Slice the cinnamon rolls into quarters and arrange half of the dough in a single layer at the bottom of the baking dish. Sprinkle the chopped apples on top.
In a saucepan over medium-high heat, combine butter, heavy cream, brown sugar, salt, and vanilla extract. Bring it to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce darkens and thickens.
Pour half of the caramel sauce over the cinnamon rolls and apples.
Place the remaining dough on top and pour the rest of the caramel over the mixture.
Bake for 35-40 minutes until the cinnamon rolls turn golden and fluffy.
Store these delightful treats at room temperature for 2-3 days or in the fridge for up to 5 days.