Preheat the oven to 350 F. Grease a 9x13 inch baking dish with butter or nonstick spray.

In a large skillet, melt the butter over medium heat. Add sliced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir for 5 to 7 minutes until apples start to soften.

Stir in vanilla and cornstarch. Cook for 1 to 2 minutes until the juices look glossy and lightly thickened. Remove from heat.

Open the cinnamon roll cans. Set aside the icing packets. Flatten each roll slightly with your fingers or a rolling pin. Cut some in half to help puzzle together a full layer without big gaps.

Arrange a snug layer of rolls on the bottom of the dish, pinching pieces together to cover the corners.

Spoon half the apple mixture over the dough, then drizzle with 1/4 cup caramel sauce. Add nuts if using.

Place another layer of cinnamon roll dough on top, then layer the remaining apples and another drizzle of caramel.

Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 15 to 20 minutes until the top is puffed and golden and the center looks set, not soupy.

Let it rest for 10 minutes so the layers settle.

Warm the icing packets in your hands, then drizzle them over the top, followed by more caramel if desired.

Scoop warm portions and top with ice cream or whipped cream. A light sprinkle of flaky salt brings it all together.