A giant cinnamon roll loaded with a cream cheese filling and topped with caramel and fresh apple slices.
Ingredients
Caramel Sauce
3/4cupunsalted butter
1tspsalt
1cupbrown sugar
2tsplight corn syrup
1/4cupheavy cream
2-3applespeeled and cut into 1/4 in slices
Cake
28 oz Crescent Dough Sheets
2Tablespoonsunsalted buttermelted but slightly cooled
1/3cuplight brown sugar
2tspcinnamon
1package8 oz cream cheese, softened
1/4cupgranulated sugar
1tspvanilla
Instructions
Prep
Line a baking sheet with parchment paper and set aside.
Prep cake pan with a layer of non-stick spray. Line the bottom of the pan with parchment paper and then give the paper a coating of non-stick spray as well.
Make the Caramel Sauce
Melt butter in a saucepan on medium heat. Slowly add heavy cream and then stir in the sugar, salt, corn syrup, and vanilla. Continue to stir until the sugar dissolves. Allow it to boil for 2-3 minutes, until it begins to thicken.
Pour half of the caramel sauce in the bottom of the cake pan and set aside the remaining half for later.
Make the Cake
Preheat oven to 350 degrees.
Melt 2 tablespoons of butter. Set aside.
In a small bowl, whisk the brown sugar and cinnamon together; set aside.
In a medium bowl, mix cream cheese, sugar, and vanilla together and then set aside.
Place the apple slices in the bottom of the cake pan.
Lightly dust 2 sheets of parchment paper with flour. Carefully spread each crescent dough sheet out onto the parchment paper.
Spread the cream cheese mixture evenly onto one of the sheets of dough. Then, top with the other sheet of dough. Brush with melted butter and sprinkle with the cinnamon-sugar mixture. Using your hands, gently press the cinnamon sugar into the dough to make sure it sticks well.
Using a pizza cutter, cut dough into 1-inch wide strips.
Gently roll a strip into a loose spiral and place it in the center of the cake pan. Wrap a second strip loosely around the first. Continue building the cake by loosely adding a new strip where the previous one ended. (It is important to roll loosely so that the dough has room to expand during baking.)
Place the pan on lined baking sheet and bake for 60-75 minutes, until the center has baked completely.
Remove pan from oven and allow to cool for 30 minutes before inverting the cake onto a serving plate to cool completely. Reheat the remainder of the caramel sauce and drizzle it on top of the cake prior to serving.
Notes
You can use crescent roll dough instead of the crescent dough sheets, simply seal the perforation between the rolls to make it a large rectangular sheet.
If the cake starts to brown too much before the center has cooked through, remove from oven, cover the top of the cake with a tent made out of foil, and return to oven.