Preheat the oven according to the pizza dough instructions.
Put the chopped apple into a cheese cloth or a makeshift cheesecloth made with paper towels. Strain as much water out of the apples as possible. This is optional, but the first time I made these, I noticed the apples made the caramel filling a little watery. This didn't affect the final taste, but it did affect how easy it was to roll up the cinnamon rolls since they got wet.
In a bowl, combine half of the salted caramel sauce with your chopped apple and pecans. Sprinkle some cinnamon to taste and stir until combined.
With a spoon, spread one generous layer of salted caramel apple filling onto the dough, leaving about a 1 inch border around the edges. Keep any leftover apple filling for topping.
Take the long side of the dough and begin to tightly roll it towards the other end, while sandwiching some of that caramel apple filling between each layer of dough. Make sure the roll is as tight as possible, but be delicate since the yeast dough is delicate. Roll until you've reached the end and press to seal the edge a bit. Now take a knife and lightly mark even sizes for where you want to cut the rolls. Take a long piece of dental floss (you can also use a knife, but dental floss works like a charm.) Slide the middle of the dental floss underneath the log of dough. Bring the ends together and cross around the dough until the floss slides through and cuts the dough into a perfect brown butter roll. Repeat with all of the rolls!
Place the rolls into a buttered oven-safe skillet or pan. Bake 20-30 minutes, or according to package instructions + 10 minutes or so, until lightly golden brown on top.
When the rolls are done, drizzle more salted caramel on top along with any leftover salted caramel apple filling. Enjoy!!