In the bowl of a mixer, dissolve one teaspoon sugar in 1/3 cup of warm water. Add yeast. Let proof for 10 minutes.

Add remaining dough ingredients and mix until a dough forms. Continue mixing for an additional five minutes.

Cover and let rise for about one and a half hours.

Place margarine in a frying pan over low heat and melt. Add apples and cinnamon and cook, stirring often, for about eight minutes, until lightly golden.

In a small pot, melt margarine, then add brown sugar and water. Cook over low heat just until sugar is dissolved. Remove from heat and add cream. Stir vigorously.

Roll out the dough on a well-floured surface, until approximately one-inch (three centimerer) thick. Spread apple filling over dough. Roll up tightly, position the roll seam-side down, and cut into 12–14 pieces.

Spread the caramel onto the bottom of a large Pyrex baking dish. Place buns swirl-side down onto the caramel. Cover and let rise for another hour.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Place pan in the oven and bake for 25–30 minutes.

Allow ice cream to melt just until soft. Pour half of one tub into the bottom of a large container big enough to hold both tubs. Sprinkle with a thin layer of cinnamon and sugar. Add more ice cream. Sprinkle with another layer. Continue until it’s done, then freeze until ready to serve.

Gently heat buns, then invert (caramel side up) onto a rimmed serving dish. Serve alongside a scoop of vanilla-cinnamon ice cream.