The dough will become smooth and elastic while completely pulling away from the sides of the bowl. Transfer the dough to a lightly floured surface, and use a rolling pin to roll into a rectangular shape.

In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and nutmeg. Set aside.

Spread the softened butter on the rectangle of dough. Then, sprinkle evenly with cinnamon, nutmeg, and sugar mixture. Add the apples next.

Beginning with the long side of the rectangle, tightly roll the dough, so the cinnamon and sugar are on the inside. Cut the rolled dough into 10-12 even pieces.

Place the cut dough into a greased 9 x 13-inch rectangle pan, and cover with a clean kitchen towle. Place rolls in a warm, draft-free place and allow to rise until doubled in size. Preheat the oven to 350 degrees.

After the rolls have doubled in size, bake for 25 minutes until golden brown.

Remove from oven and cool completely before adding the caramel sauce.

In medium sauce pan on low heat melt caramel and heavy cream together until smooth and fully incorporated. (Make sure the pan you use has tall sides. The caramel expands and can boil over.) Pour the caramel sauce over cooled cinnamon rolls.

Finally, store cinnamon rolls in the refrigerator for 3-4 days.