FOR THE ROLLS:
◾2 cups Whole Milk
◾1-1/4 cup Sugar
◾1/2 cup Canola Oil
◾1 package (2 1/4 Teaspoons) Active Dry Yeast
◾4-1/2 cups Flour, Divided
◾2 teaspoons Salt
◾1/2 teaspoon (scant) Baking Soda
◾1/2 teaspoon (heaping) Baking Powder
◾3/4 cups Melted Butter
◾4 Tablespoons Ground Cinnamon
◾ FOR THE CARAMEL TOPPING:
◾1 stick Salted Butter
◾1-1/2 cup Packed Brown Sugar
◾1 Tablespoon Dark Brown Corn Syrup
◾2 Tablespoons Cream
◾2 Tablespoons Apply Brandy Or Apple Juice (optional)
◾1 whole Granny Smith Apple, Peeled And Finely Diced
To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.
To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.