Ingredients

The following ingredients have 18 Servings
  • 18 Rhodes Rolls (thawed and baked according to package instructions)
  • 1 8 oz. package cream cheese
  • 1/4 c. caramel ice cream topping
  • 2 T. brown sugar
  • dash salt
  • 1 21 oz can apple pie filling (I used the "more fruit" variety)
  • 3 T. butter
  • cinnamon and sugar to taste

Instruction

  • Line a baking sheet with parchment paper.
  • Thaw and bake rolls according to package instructions. Let cool.
  • Preheat oven to 350 degrees.
  • Cut rolls apart. I like to leave them in one big “sheet” of rolls so I can flip the whole top off without having to flip one top off at a time.
  • Mix cream cheese, caramel ice cream topping, brown sugar, and a little salt together. Spread cheesecake filling over bottoms of rolls.
  • Open a can of apple pie filling…yes, I’m getting fancy on you! Spread over cheesecake layer.
  • Set the roll tops back over the bottoms of the rolls.
  • Brush melted butter over roll tops. Sprinkle with cinnamon and sugar.
  • Bake for 10 minutes. Serve warm.