Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Yield: serves 10
This cake is perfect for the fall baking season. With a decadent cream cheese filling, gooey homemade caramel sauce, top with fresh apples, this Upside Down Apple Cinnamon Roll Cake is a huge breakfast, brunch, dessert, or snack.
2 x 8 oz. refrigerated crescent dinner rolls or crescent dough sheets
2 Tablespoons butter-melted and slightly cooled
1/3 cup light brown sugar
2 teaspoons cinnamon
8 oz. cream cheese-softened
¼ cup of sugar
1 teaspoon vanilla
For the Caramel Sauce:
¾ cup butter
1 teaspoon salt
1 cup brown sugar
2 teaspoons light corn syrup
¼ cup heavy cream
2–3 apples-peeled and cut in ¼ inch slices
How to make Upside Down Apple Cinnamon Roll Cake
Step 1: Using a non-stick spray, grease a 9 x 2-inch round cake pan. Then, line with circle parchment paper the bottom of the pan, and grease. Set aside.
Step 2: For the caramel, melt 3/4 cup butter in a saucepan over medium heat. Add in the heavy cream, stir in the sugar, salt, corn syrup, and vanilla. Mix until the sugar has dissolved. Allow to boil for about 2 to 3 minutes or until the mixture begins to thicken.
Step 3: Add half of the caramel sauce in the prepared pan and set aside the rest for serving.
Step 4: Melt another 2 tablespoons of butter. Set aside.
Step 5: Whisk 1/3 cup of light brown sugar and 2 tsp of cinnamon in a small bowl. Set aside.
Step 6: In another bowl, combine the cream cheese, 1/4 cup sugar, and vanilla. Set aside.
Step 7: In the bottom of the pan, add the sliced apples over the caramel sauce.
Step 8: Spread 1 crescent dough sheet on a parchment paper lightly dusted with flour. Set aside. If in case what you are using is a crescent roll, seal the hole to make a large triangle.
Step 9: Do the same with the other tube of crescent dough.
Step 10: On the first crescent layer, spread over the cream cheese mixture.
Step 11: Then, add on top the other crescent dough rectangle.
Step 12: Brush the dough with 2 tablespoons of melted butter, then, sprinkle with cinnamon-sugar mixture. Tap the pan gently with your hands so the cinnamon sugar sticks to the dough.
Step 13: Slice an inch wide stripes with a pizza cutter or a sharp knife.
Step 14: Roll spirally the first stripe and arrange in the middle of the pan.
Step 15: Lift gently the other stripe and wrap it around the centre adding the strips continuously around the roll. Beginning where the other ended. Making sure not to wrap it tightly so the dough will still have some space to spread while rising when baking or you’ll end up with a stray raw.
Step 16: Just because the caramel might bubble and leak, I would suggest placing the pan on a large baking sheet lined with paper.
Step 17: Place inside the oven and bake for about 60 to 75 minutes at 350 degrees F or until the centre is completely cooked. Cover the top with aluminium foil if it begins browning too much.
Step 18: Remove from the oven and allow to cool in the pan for at least 30 minutes before inverting on a plate to cool completely.
Step 19: To serve, reheat the reserved caramel and drizzle over. Enjoy!
Amount Per Serving Calories 639 | % Daily Value* Total Fat 42.4g 54% | Cholesterol 69mg 23% | Sodium 429.5mg 19% | Total Carbohydrate 62.2g 23% | Sugars 39.7g | Protein 5.1g 10% | Vitamin A24%Vitamin C2%
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