To feed the starter:

1. In the morning, feed your refrigerated sourdough starter with 1/2 cup of warm water, and about 1/2 cup of flour. The consistency should end up being about like pancake batter
2. Cover loosely, and set at room temperature for 7-10 hours.

To make the sponge:

1. combine your fed starter in a kitchen aid mixer with another cup of water, and 1 1-/2 cups of flour.
2. This is a good time to add whole grains if you’re using them. Otherwise just continue using white flour. Your consistency here should be thicker. Sticky, but not pourable like pancake batter. Don’t worry too much about it. Honestly. I know a lot of you ask me to be more specific, but it’s just not that important to weigh your flour and water down to the gram here.
3. Let your sponge sit, covered on the counter until bed time (2-4 hours), then cover the bowl with plastic wrap or a lid, and refrigerate it overnight. 

To make the dough:

1. In the morning, pull your sponge out of the fridge and set it on the countertop. You can either start making the dough, or let it sit there to warm up until you’re ready to get to it. 
2. Using the dough-kneading attachment, turn your kitchen aid on to level 2 and add melted butter, eggs, sugar, and salt. 
3. Next, start adding flour, a little at a time until a nice bread consistency is reached. You want it to be dry enough so that you’ll be able to roll it out later, but better to be a little soft than too stiff – you can always add more flour later when you’re rolling it out. That said, if you do get it too stiff, add a teaspoon of water. 
4. Once the flour is added, let knead for 5 minutes. 
5. Cover, and let rise for 3-6 hours until doubled, or more, in size

To make the rolls:

1. Combine cinnamon and sugar
2. Turn dough out onto a floured surface, and knead a few times to shape it into a nice ball
3. Roll dough into a rectangle about 1/2 inch thick about 8×16 inches
4. Brush with melted butter
5. Sprinkle with cinnamon-sugar 
6. Spread apples evenly over the top, then dot with caramels
   
7. Roll long side to long side to form a log
8. Mark with a knife at 1 1/4 inch intervals and then use the marks to cut into sections. you probably won’t be able to use floss to cut through your rolls because you’ll need to cut through apple chunks. 
9. Arrange rolls in a greased 9×13 baking pan, flattening them down a little with the palm of your hand as you lay them in (note: at this point, you can cover them, and let rise in the refrigerator overnight to bake for breakfast. Otherwise, carry on as follows)
10. Allow to rise on the countertop 2-3 hours until doubled in size
11. Preheat oven to 350º
12. Place pan of rolls in the center of oven, and bake for 30 minutes until they begin to brown on top
13. Remove from oven, and remove from pan to a cooling rack or plate to cool (caramel and cinnamon sugar will cool quickly “gluing” your rolls to the pan as they cool)
14. When rolls have cooled, ice with your favorite icing and serve
15. Enjoy!