Step 1
Combine warm water yeast and 1 tablespoon sugar in a small bowl. Set aside to activate about 5 minutes.
Step 2
Mix butter 1/2 cup sugar eggs and salt together in a large mixing bowl. Stir in activated yeast mixture. Stir in warm milk. Add flour 1 cup at a time mixing well.
Step 3
Knead dough on a well-floured surface adding flour until dough is no longer sticky. Place dough in a well-greased bowl and let rise 1 1/2 to 2 hours.
Step 4
Meanwhile combine apples and sugar for filling in a large saucepan. Let stand until juice starts to release. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard for 1 minute stirring frequently. Stir tapioca lemon juice and cinnamon into the mixture. Boil hard for 1 minute more; remove from heat.
Step 5
Punch down risen dough and separate into 2 pieces. Roll out 1 piece into a large rectangle about 9x13 inches and 1-inch thick. Spread 3 tablespoons melted butter all over the dough. Spread 1/2 of the apple mixture as evenly as possible over dough. Sprinkle 1/4 cup brown sugar evenly over apples. Roll dough as tightly as possible and squish seams together. Use a sharp knife or a piece of unflavored dental floss to slice dough into about a dozen 1-inch-thick rolls. Place rolls into a greased 9x13-inch baking dish. Repeat with second piece of dough. Let rise until doubled in size 30 minutes to 1 hour.
Step 6
Preheat the oven to 350 degrees F (175 degrees C).
Step 7
Bake rolls in the preheated oven until golden 20 to 22 minutes.
Step 8
Meanwhile mix sugar water and corn syrup together in a medium-large saucepan. Bring to a boil over high heat whisking until sugar is dissolved. Let mixture boil until it turns caramel-colored 5 to 12 minutes watching so that it doesn't burn. Reduce heat to low; slowly stir in cream vanilla extract and salt. Continue to simmer caramel topping until thickened about 1 minute more.
Step 9
Remove cinnamon rolls from the oven and drizzle with caramel while hot.