The name of this delicious treat might make it sound complicated, but with a short list of ingredients and a few step-by-step directions, you can create this fun and delicious anytime treat. Whether you serve it for breakfast or an afternoon dessert is totally up to you. You’ll find directions and a list of delightful ingredients below the how-to video.
- 2 rolls of refrigerated crescent dinner rolls (8 oz.)
- 2 tablespoons butter (melted and slightly cooled)
- 1/3 cups light brown sugar
- 2 teaspoons cinnamon
- 8 oz. cream cheese (softened)
- ¼ cups sugar
- 1 teaspoon vanilla
- 2-3 apples (peeled and cut into quarter-inch slices)
(for caramel sauce)
- ¾ cup butter
- ½ teaspoons salt
- 1 cup brown sugar
- 2 teaspoons light corn syrup
- ¼ cup heavy cream
- 1 teaspoon vanilla
Spray a 9×2-inch round cake pan with non-stick spray. Line the bottom with a circle of parchment paper. Then spray the paper and set aside.
Start by making the caramel sauce. In a saucepan on medium heat, melt the ¾ cup butter, add heavy cream, stir in sugar, salt, corn syrup, and vanilla. Stir until sugar dissolves. Let it boil for 2 or 3 minutes. Take it off the heat when it starts to thicken. Pour half of the sauce into the prepared pan and save the rest for the topping.
For the rest of the creation, melt 2 tablespoons butter and set aside. Then, in a small bowl, whisk together 1/3 cup light brown sugar with 2 teaspoons cinnamon and set aside.
In another bowl, mix the cream cheese, ¼ cup sugar, and vanilla and set aside.
Arrange your sliced apples in the bottom of the pan in the caramel sauce.
Lightly flour a surface and spread out your crescent rolls. Seal the perforations to make one large rectangle. Repeat the process with the second tube of crescent rolls. Then, spread the cream cheese mixture over the first crescent rectangle. Now, top the cream cheese layer with the second crescent dough rectangle. Brush the creation with 2 tablespoons melted butter and sprinkle with cinnamon and sugar.
Gently tap with your hands to stick cinnamon sugar to the dough. Cut into 1-inch wide strips.
Roll the first strip into a spiral and place in the center of the pan atop the apples. Place the rest of the strips around the first spiral to create one, large spiral atop the apples. Don‘t wrap it too tightly as this dough needs space to spread while rising during the baking process.
Place your pan on a large baking sheet lined with paper. This will help keep the caramel from bubbling and leaking from the pan.
Bake for 60 minutes at 350º 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 inverting onto a plate to cool completely.
Reheat extra caramel and drizzle on top to serve.