With the cooler weather that we have been having lately I am finally getting in the mood for tasty fall food. And anything with caramel and apples is a winner for me.
I love making breakfast rolls for my family on weekend mornings. But let’s face it; as a working mother of three, I definitely need some short cuts with my baking. Even on the weekends.
And that is where Pillsbury comes in. No, I am not being compensated to say this, but I genuinely do love those non-perforated refrigerated crescent rolls that they have. They really do make life that much easier.
You are going to love how much this recipe comes together in a snap! About 20 minutes prep and about 40 minutes total and you will have hot, piping caramel apple rolls on your table!
Caramel apple rolls are among the things I crave most in the fall.
In fact, my husband ordered a caramel roll recently at a restaurant but the bread part was too tough. What a huge disappointment it was to see all that sticky caramel, with our mouths drooling, only to bite into the tough bread and ending in disappointment.
Don’t you hate when that happens.
So I made these rolls with that experience in mind. I wanted soft gooey rolls with tender apples and soft dough.
Of course, the apples are an important part of the recipe right? No one likes apples that are either too crunchy or too mushy in their baked apple goods.
Just make sure to follow the instructions and I guarantee you will have the perfect apples in your sticky rolls!
I hope you have plenty of opportunities this season to make some great apple dishes. And when you are short on time, but still want that great caramel apple sticky roll flavor, try these out. I know you’ll be happy you did! 🙂
- 2 granny smith apples, peeled, cored and thinly sliced
- 1/4 c. plus 2 TBLS brown sugar, divided
- 2 TBLS Butter, divided
- 1/4 t. cinnamon
- 1 roll of refrigerated, non-perforated Pillsbury crescent rolls
- 1 c. brown sugar
- 1/3 c. whipping cream
- 6TB Butter
- 1TB corn syrup
- Pre heat the oven to 400 degrees. Line a rimmed baking dish with foil and place the apples and 2 TBLS brown sugar in the dish. Coat the apples with the brown sugar. Cut up 1 TBLS butter into pieces and use it to dot the apples.
- Fold the foil loosely around the apple mixture and bake for approximately 15 minutes or until the apples are soft but not mushy. After removing the apples from the oven, reduce the heat to 350 degrees.
- Meanwhile, lightly spray a cookie sheet with baking spray and press out the crescent roll to a rectangle about 10x13.
- Melt a TBLS of butter and brush it on the dough. Mix 1/4 c. of brown sugar with 1/4 t. cinnamon and sprinkle it over the dough.
- After removing the apples from the oven, reserve approximately 1/2 cup of the apples and spread the rest over the dough discarding any that might still be too tough for rolling.
- Roll the dough "jelly roll style" longways and slice the rolls into 7 large rolls. Place them cut down in a greased cake pan and bake in the oven for approximately 16-18 minutes, or until the rolls are golden brown.
- Make the caramel sauce while the rolls are baking.
- In a sauce pan, combine brown sugar, cream, butter and corn syrup, and whisk over medium heat until it comes to a boil. Continue whisking for an additional minute and remove from the heat.
- Chop up the reserved apples into cubes and add them to the caramel sauce. Allow the sauce to cool slightly.
- Spoon the apple, caramel sauce over the top of the rolls while still in the pan while reserving some to pour over individual rolls as they are served.
- Enjoy. Makes 7 large rolls.
Try these other caramel recipes: