Add the lemon juice to a medium microwaveable bowl and set aside.
Slice the apples in half and cut out the cores (an apple corer is recommended). Using a sharp paring knife or mandolin, cut the apple halves lengthwise into 1/8-inch thick slices and add to the bowl.
In a small bowl, mix the brown sugar and melted butter together. Then pour on top of the apple slices, stirring to coat.
Microwave for about 2 minutes or until the apple slices are pliable. Remove from the microwave and drain any accumulated liquid. Then set aside.
Preheat oven to 375°F. Grease a 12-cup muffin tin and set aside.
Open the cinnamon roll package and unravel the dough into long strips.
Place one cinnamon roll in each muffin cup to form a spiral.
Slide apple slices in the gaps between the cinnamon roll with the peel side facing up to make a rose petal look. Repeat for all remaining muffin cups.
Bake 15-20 minutes or until puffy and golden. Then remove from the oven and cool slightly.
Dust with optional powdered sugar before serving.