Caramel Apple Raisin Crescent Ring

When you’re in the mood for something comforting, sweet, delicious and awesome, look no further than the beloved Caramel Apple Raisin Crescent Ring. Like the other rings I’ve shared, this one is super simple to make, takes very little time and will fill your heart (and your belly!) with happiness.

By now you probably know exactly how to make a crescent ring, but since the fillings are literally endless, I’m gonna keep sharing them and hoping you may find one you really love. If you have suggestions, leave them in a comment, and I’ll set about trying to make some more!

This recipe makes TWO crescent rings, so you can keep one and share one! Or, just eat them both when the kids are sleeping and never admit it. I’ve heard that if you don’t cut it first, you can honestly get away with saying you only had one piece…

Here’s what you’ll need:

2 cans Pillsbury Crescent Rolls
1 block cream cheese
1 egg yolk
1 teaspoon vanilla bean paste
1 can apple pie filling
3 tablespoons caramel ice cream topping
½ cup raisins, divided
1 cup powdered sugar, divided (¼ c and ¾ c)
¼ cup heavy cream (for glaze)

To begin, preheat oven to 350. Spray your cookie sheet with Pam or cooking spray.

Combine cream cheese, ¼ cup powdered sugar, egg yolk, and vanilla bean paste in a bowl. If your cream cheese is soft enough, you might be able to use a spoon. I used a mixer.

Arrange crescent rolls on cookie sheet like shown. Sometimes when I make crescent rings, I use a tiny (sauce) bowl for the center.

Spread the cream cheese mixture on crescent rolls. Add apple pie filling, then fold over the crescent roll in towards the middle. Drizzle with caramel ice cream topping. Add raisins (save some for topping).

Bake at 350 for about 20 minutes. Your oven time will vary, so just check it every few minutes (without opening the oven!) after you reach 15 minutes or so.

To make glaze, combine remaining ¾ cup powdered sugar and ¼ cup heavy cream with a whisk. Drizzle over the top. Sprinkle raisins on top, and extra caramel if you’d like. Serve warm.

I love this recipe for so many reasons. The soft and sticky outer crust is sweet and delicious. The apples are sweet and sharp and just a little tart, and the raisins offer a bit of chewiness to keep your brain working as you eat. It’s like an apple pie for the very very lazy.

Whether you treat it as a dessert or a very decadent breakfast bake (Sunday mornings, anyone??), you will be sure to please any crowd who happens to be joining you.

What do you think? Will you be trying out a crescent ring soon?

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Caramel Apple Raisin Crescent Ring

Yield: 16

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This recipe makes TWO sweet and tart crescent rings. Perfect to share!

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Ingredients

• 2 cans Pillsbury Crescent Rolls
• 1 block cream cheese
• 1 egg yolk
• 1 teaspoon vanilla bean paste
• 1 can apple pie filling
• 3 tablespoons caramel ice cream topping
• ½ cup raisins, divided
• 1 cup powdered sugar, divided (¼ c and ¾ c)
• ¼ cup heavy cream (for glaze)

Instructions

1. To begin, preheat oven to 350. Spray your cookie sheet with Pam or cooking spray.
2. Combine cream cheese, ¼ cup powdered sugar, egg yolk, and vanilla bean paste in a bowl. If your cream cheese is soft enough, you might be able to use a spoon. I used a mixer.
3. Arrange crescent rolls on a cookie sheet like shown. Sometimes when I make crescent rings, I use a tiny (sauce) bowl for the center.
4. Spread the cream cheese mixture on crescent rolls. Add apple pie filling, then fold over the crescent roll in towards the middle. Drizzle with caramel ice cream topping. Add raisins (save some for topping).
5. Bake at 350 for about 20 minutes. Your oven time will vary, so just check it every few minutes (without opening the oven!) after you reach 15 minutes or so.
6. To make the glaze, combine remaining ¾ cup powdered sugar and ¼ cup heavy cream with a whisk. Drizzle over the top. Sprinkle raisins on top, and extra caramel if you’d like. Serve warm.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 185Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 143mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 3g

Did you make this recipe?

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Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.