2 (8 ct) crescent rolls
1/4 cup sugar
1 1/2 teaspoon of cinnamon
2 apples, peeled, cored and cut into 8 pieces each
1 cup of butter
1 cup of sugar
1/2 cup brown sugar
1 teaspoon of vanilla paste or vanilla extract
12 oz lemon lime pop
Preheat the oven to 350.
Roll your rolls into a crescent and mix your 1/4 cup of sugar and cinnamon.
Sprinkle about 1 to 2 tablespoons of cinnamon sugar over crescent rolls.
Place a piece of apple on the long end and roll up.
Put in two rows of 8 in a 9 “x13” baking dish, set aside.
In a pot , melt your butter.
Once the butter is melted, add your sugars and vanilla and stir until it combines, you want it to be grainy.
Remove from the heat and pour over your croissant rolls.
Pour your lemon-lime pop over the sides of the rolls, then sprinkle with the remaining cinnamon sugar.
Bake about 41 min .
Remove from the oven and let cool slightly so that the sauce thickens.
Serve with whipped cream or ice cream if desired .