Easy Autumn Rum Roll Cake
Crescent roll dough is filled with a hot buttery apple filling and baked in a bundt pan. Serve this for breakfast or dessert
Equipment
- Bundt pan
Ingredients
- 2 cans crescent roll dough [I used low fat]
- 3 sweet apples peel on, cut into thin slices
- 1 T rum Buttershots Butterscotch Liqueur or rum extract
- 3 T butter divided
- 1/2 cup brown sugar
- 1 tsp arrowroot optional for thickening
- 3/4 cup chopped pecans, optional
- Caramel topping
Instructions
- Melt 2 T butter in skillet over medium heat and add apple slices and brown sugar. Cook and stir until apples are cooked through and caramelized. Add arrowroot towards the end of cooking to help the sauce tighten up.
- Spray bundt pan thoroughly with cooking oil spray. Carefully remove dough from cans, and unroll into 2 large rectangles. Pinch perforations together if necessary
- Divide apple filling evenly between rectangles, using a slotted spoon to remove them from skillet. Arrange slices into an even layer, leaving a 1/2 inch border all around the dough. Sprinkle with pecans
- Carefully re-roll dough into logs and slice each into 8 pieces. Place 8 slices in the bottom of prepared bundt pan, overlapping to fit. Top with the remaining 8 slices in another overlapping layer.
- Melt remaining 1 T butter and add rum. Add any leftover pan juices to this mixture and slowly pour over the roll slices in bundt pan.
- Bake at 350 for 30 minutes or until golden and dough is cooked through. Cool in pan 5 minutes. Turn out onto a plate and drizzle with caramel sauce or
- Serves 8
Notes
Serve topped with vanilla ice cream if desired
Make this savory by eliminating caramel topping and adding cooked sausage to the filling. Serve warm with a good pure maple syrup