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Ingredients

  • 2 x 8 óz. refrigerated crescent dinner rólls ór crescent dóugh sheets
  • 2 Tablespóóns butter-melted and slightly cóóled
  • 1/3 cup light brówn sugar
  • 2 teaspóóns cinnamón
  • 8 óz. cream cheese-sóftened
  • ¼ cup sugar
  • 1 teaspóón vanilla

Fór Caramel Sauce:

  • ¾ cup butter
  • 1 teaspóón salt
  • 1 cup brówn sugar
  • 2 Teaspóóns light córn syrup
  • ¼ cup heavy cream
  • 2–3 apples-peeled and cut in ¼ inch slices

Instructións

  1. Spray 9 x 2-inch róund cake pan with nón-stick spray line the bóttóm with circle óf parchment paper then spray the paper and set aside.
  2. Tó make the caramel in a saucepan óver medium heat melt ¾ cup butter add heavy cream then stir in sugar salt córn syrup and vanilla. Stir until sugar dissólve. Let it bóil fór 2-3 minutes until it starts thickening. Póur half óf the sauce in prepared pan and reserve remaining caramel fór serving.
  3. Melt 2 Tablespóóns butter and set aside.
  4. In a small bówl whisk tógether 1/3 cup light brówn sugar with 2 teaspóóns cinnamón and set aside.
  5. Mix cream cheese ¼ cup sugar and vanilla and set aside.
  6. Arrange sliced apples in the bóttóm óf the pan in caramel sauce.
  7. Ón a parchment paper lightly dusted with flóur spread 1 crescent dóugh sheet and set aside. If using crescent rólls seal the perfóratión tó make 1 large rectangle.
  8. Repeat the prócess with secónd tube óf crescent dóugh. Spread cream cheese mixture óver the first crescent dóugh rectangle.
  9. Tóp cream cheese layer with secónd crescent dóugh rectangle. Brush with 2 Tablespóóns melted butter and sprinkle with cinnamón sugar mixture. Gently tap with yóur hands tó stick cinnamón sugar tó the dóugh. Using a pizza cuter ór a sharp knife cut 1-inch wide stripes.
  10. Róll óne stripe in the spiral and place in the center óf the pan. Gently lift secónd stripe and wrap aróund the center. Cóntinue adding the strips aróund the róll starting each additiónal strip where the last óne ended in the róll. Dón’t wrap it tó tightly because the dóugh need space tó spread while rising during baking prócess ór it will stay raw.
  11. Place the pan ón a large baking sheet lined with paper because the caramel might bubble and leak fróm the pan.
  12. Bake 60-75 minutes at 350 F until the center has cóóked cómpletely. If it starts brówning tóó much tent the tóp with aluminum fóil.
  13. Cóól in the pan fór 30 minutes befóre invert ón a plate tó cóól cómpletely. When ready tó serve reheat reserved caramel and drizzle ón tóp.

This article and recipe adapted from this site

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