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Spray champagne flutes with cooking spray. Set aside. Unravel the cinnamon rolls and wrap one around each flute. Freeze until solid.
Peel, core, and cut the apples into small pieces. Make the apple pie filling by cooking the apples, 2 tbsp lemon juice, and 1/4 cup of sugar. When the apples are tender, mix cornstarch with 1 tbsp of lemon juice in a small bowl until smooth. Pour into the apples and cook until thickened. Let cool.
Mix 1/4 cup of sugar and 1 tablespoon of cinnamon together. Set aside. Unmold the cinnamon rolls and fry in hot oil until golden brown. Roll in cinnamon sugar mixture while still warm. Place on a serving tray and fill with the apple filling. Top with a scoop ice cream and a drizzle of caramel sauce. Enjoy!
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