- 2 x 8 oz. refrigerated crescent dinner rolls or crescent dough sheets
- 2 Tbsp butter-melted and slightly cooled
- 1/3c light brown sugar
- 2 tsp cinnamon
- 8 oz. cream cheese-softened
- ¼c sugar
- 1 tsp vanilla
- ¾c butter
- 1 tsp salt
- 1c brown sugar
- 2 Tbsp light corn syrup
- ¼c heavy cream
- 2-3 apples-peeled and cut in ¼ inch slices
- Spray 9 x 2-inch round cake pan with non-stick spray, line the bottom with circle of parchment paper, then spray the paper and set aside.
- To make the caramel, in a saucepan over medium heat melt ¾ cup butter, add heavy cream, then stir in sugar, salt, corn syrup and vanilla. Stir until sugar dissolve. Let it boil for 2-3 minutes until it starts thickening. Pour half of the sauce in prepared pan and reserve remaining caramel for serving.
- Melt 2 Tablespoons butter and set aside.
- In a small bowl whisk together 1/3 cup light brown sugar with 2 teaspoons cinnamon and set aside.
- Mix cream cheese, ¼ cup sugar and vanilla and set aside.
- Arrange sliced apples in the bottom of the pan in caramel sauce.
- On a parchment paper lightly dusted with flour, spread 1 crescent dough sheet and set aside. If using crescent rolls, seal the perforation to make 1 large rectangle.
- Repeat the process with second tube of crescent dough. Spread cream cheese mixture over the first crescent dough rectangle.
- Top cream cheese layer with second crescent dough rectangle. Brush with 2 Tablespoons melted butter and sprinkle with cinnamon sugar mixture. Gently tap with your hands to stick cinnamon sugar to the dough. Using a pizza cuter or a sharp knife cut 1-inch wide stripes.
- Roll one stripe in the spiral and place in the center of the pan. Gently lift second stripe and wrap around the center. Continue adding the strips around the roll, starting each additional strip where the last one ended in the roll. Don’t wrap it to tightly, because the dough need space to spread while rising during baking process or it will stay raw.
- Place the pan on a large baking sheet lined with paper, because the caramel might bubble and leak from the pan.
- Bake 60-75 minutes at 350 F, until the center has cooked completely. If it starts browning too much tent the top with aluminum foil.
- Cool in the pan for 30 minutes before invert on a plate to cool completely. When ready to serve, reheat reserved caramel and drizzle on top.
Recipe from: omgchocolatedesserts.com