Description

These caramel apple pie crescent rolls are warm, buttery, and filled with gooey caramel and cinnamon-spiced apples. Perfect for a quick dessert or snack!

Ingredients

Units Scale

1 (8-ounce) can refrigerated crescent roll dough
1 large apple (Granny Smith or Honeycrisp), peeled and thinly sliced
1/4 cup brown sugar
1 teaspoon cinnamon
2 tablespoons melted butter
1/4 teaspoon nutmeg (optional)
8 soft caramel candies (or 1/4 cup caramel sauce)
1 egg (for egg wash, optional)
1 tablespoon milk (for egg wash, optional)

Powdered sugar (for garnish, optional)

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Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix the brown sugar, cinnamon, and nutmeg.
Unroll the crescent dough and separate it into 8 triangles.
Brush each triangle with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the dough.
Place an apple slice and a caramel candy (or drizzle a little caramel sauce) at the wide end of each triangle.
Roll up the crescent dough, starting from the wide end and tucking in the sides as you go. Place them seam-side down on the baking sheet.
(Optional) In a small bowl, whisk the egg and milk together. Brush over the crescent rolls for a golden crust.
Bake for 12-15 minutes or until golden brown and flaky.
Let cool slightly, then drizzle with extra caramel and dust with powdered sugar if desired.

Serve warm and enjoy!

Notes

Swap out fresh apples for apple pie filling for a softer, sweeter texture.

Serve with vanilla ice cream for an extra treat.

Use store-bought caramel sauce for a quicker version.