Caramel Apple Pie Rolls

Made, written & photographed by the Creators of the Point

EASY ALERT! These rolls use refrigerated crescent roll dough to make it a simple recipe to put together in no time!

You can simplify it even more by using caramel ice cream topping instead of making your own.

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Ingredients:

• 2 tablespoons unsalted butter

• 2 cups peeled and diced apples, about 2 medium apples

• 2 tablespoons granulated sugar

• 1 teaspoon cinnamon

• 1 can refrigerated crescent dough sheet, 8oz

• 2 tablespoons unsalted butter

• ¼ cup packed brown sugar

• 2-3 tablespoons heavy whipping cream

• ½ cup powdered sugar

• 1 teaspoon vanilla

Instructions:

Begin by melting 2 tablespoons of butter in a medium skillet over medium heat. Once hot, add in apples, 2 tablespoons sugar, and 1 teaspoon cinnamon. Stir until apples soften, and get browned. Remove from heat and let cool on counter or fridge for at least fifteen minutes.

Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.

Roll out the crescent roll dough over a cutting board. Evenly spread your cooked apples over the top of the rolled out dough.

If you are using crescent rolls that aren't in one solid sheet, carefully pinch seams together to keep it in one piece while forming rolls.

Tightly roll the crescent dough from the long edge across to the other long edge. Cut into 8 to 10 equal pieces and place evenly on prepared baking sheet.

Bake for 20 to 25 minutes, or until golden on top.

While baking, make the caramel topping by melting 2 tablespoons butter in a sauce pan. Add 1/4 cup brown sugar and stir constantly for about 2 minutes. Remove from heat and add 2 tablespoons heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla. Continue to stir until it is evenly combined and melted. If you need to make the topping smoother, add additional heavy cream.

Drizzle the caramel topping over cooked crescent rolls. Serve hot!