Preheat oven to 375°F. In a small bowl, mix together all ingredients for the shortcakes. The batter should be a cohesive dough without many crumbly bits. If dough is a little crumbly still, add a small drizzle of milk until it reaches the desired consistency.
Form dough into two round, equally-sized mounds on an ungreased baking sheet. Sprinkle cinnamon sugar mixture over top of each shortcake. Bake for 12-14 minutes, or until the outsides are golden brown and a toothpick inserted into the center comes out clean. Remove shortcakes to cool completely on a wire rack.
For the apples:
Add butter to a saucepan set over low-medium heat and let melt. Add brown sugar and stir until brown sugar is melted and combined. Add apples and cinnamon to saucepan and stir so that apple pieces are coated evenly. Let apples cook for a few minutes, then sprinkle ¼ tablespoon flour over top and stir so it dissolves. If the brown sugar/butter mixture needs a bit more thickening, add up to an additional ½ tbsp. Allow apples to cook for 10 or so more minutes, stirring occasionally, or until apples have softened and the brown sugar/butter mixture has thickened and coats the apples. Remove apples from heat.
Cut shortcakes in half horizontally and spoon half of apple mixture over bottom of each. Drizzle caramel sauce over apple pieces and top with other half of shortcake.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.