1 loaf Rhodes bread,
1/2 c. softened butter
3/4 c. brown sugar
1/2 c. sugar,
1 tbsp. ground cinnamon
1 1/2 c. finely chopped apple (Granny Smith preferred),
1 tbsp. fresh lemon juice
1/2 c. Caramel topping

 In a small bowl, combine the sugar and cinnamon for the filling.
Toss the diced apples with the lemon juice in a small bowl.
Roll out to approximately 12 x 16 inches. (Roll dough ½ way, let rest 10 min. then continue rolling into 12 x 16 inch rectangle)
Spread on softened butter.
Sprinkle the sugar and cinnamon mixture.
Next evenly distribute the diced apples.
Drizzle Caramel on top of apples. 
Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Divide in to 12 equal pieces.
Place cut side down in to greased 9 x 13 pan.
Let the rolls rise for 45-60 minutes

Bake rolls at 375 for 20-25 minutes until golden brown
Top it off with a drizzle of caramel (cream cheese frosting is another option)