Stir all of the ingredients together in a large bowl. Cover the bowl with a kitchen towel and let the dough rise for 90 minutes.
Mix the softened butter, caramel syrup, cinnamon, and Brazil nuts together. Lay a piece of parchment paper on your work surface and spoon the caramel butter mixture on top. Cover with a second piece of parchment paper and use a rolling pin to roll it out evenly. Transfer to the refrigerator and chill for 30 minutes.
Preheat the oven to 350°F. Core and chop the apples, then scrape the vanilla bean caviar out of 1/2 of a vanilla bean pod. Mix the apples and vanilla with the applesauce, bread crumbs, and sliced almonds.
Halve the dough and roll out both sections so that they are equally sized. Remove the caramel butter sheet from the refrigerator, place it on top of one of the pieces of the rolled-out dough, then place the second piece of dough on top.
Spoon the apple filling onto the layered dough, leaving one of the longer edges uncovered.
Tightly roll everything up, cut off the uneven end pieces, and cut the log into 5 even pieces.
Crush the graham crackers and spread them evenly over the bottom of a casserole dish.
Place the apple caramel butter rolls on top of the graham cracker crumbs in the casserole dish, transfer to the oven, and bake at 350°F for 25 minutes.
