Crazy Sweet Caramel Apple Pinwheels with Cream Cheese Filling

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Hey you,

So, I know you wouldn’t expect a recipe on EpicSweet to be anything other then “crazy sweet” right? Well, I only put that as part of the title of the post because this is one recipe that you will definitely have at least one person say “whoa, that’s too sweet.” Personally I do not agree with this statement, but I have a high threshold for sugar so 🤷🏻‍♀️

Caramel Apple Pinwheels are basically a caramel blondie, spread with cream cheese icing, and sautéed apples. The blondie part of the recipe is super versatile, I use it all the time and just make little changes to it. For instance in Butterscotch Peanut Butter Brownies I used a combination of butterscotch, peanut butter, and semi-sweet chocolate chip. It’s still the same basic recipe just with different chips. It’s a fun recipe to experiment with and modify and it comes out almost overtime… except that one time I tried to use starbursts… not good.

Anyway, let us start by making the caramel blondie. Melt one stick of butter in a medium saucepan.

Once melted stir in the salted caramel baking chips! I used Hershey’s but some store brands have it as well. Stir in the chips until melted.

Remove the saucepan from the heat and stir in the brown and white sugar.

Stir in the eggs and vanilla, until well mixed.

Lastly, stir in the four until all the lumps are gone.

Pour the batter into a parchment lined (butter the parchment)  jelly-roll pan. Be sure to leave a nice overhang of parchment paper on the two longer sides at least, you’ll need it later. Bake at 325F for 30 minutes. Cool completely.

Now we can make the cream cheese frosting! in the bowl of an electric mixer place cream cheese, butter, powdered sugar, and vanilla.

Beat until well combined.

Spread this frosting over the cooled caramel blondie.

Be sure to spread it all the way to the edges!

Next, up we make the sautéed apples. First, prepare the apples! You’ll need to peel, core, and chop the apples.

In a medium saucepan plan the apples, brown sugar, cornstarch, salt, cinnamon, and apple cider or water.

Cook and stir until the mixture is thickened and the apples are tender.

Remove the saucepan from the heat and stir in butter.

Cool completely before spreading this mixture over the cream cheese frosting.

If you haven’t already you can now use the parchment paper to remove the caramel blondie from the pan. Now it is time to make it into a pinwheel! Simple use one of the long edges of parchment paper to help you roll up the Caramel Apple Pinwheel.

Once the pinwheel is all the way rolled up place it on a fresh sheet of parchment paper.

Roll the pinwheel up in the parchment paper and tape it. Then place it in the refrigerator overnight, or until it is hard enough to cut.

Once hard enough to cut unwrap the Caramel Apple Pinwheel and pipe on some white chocolate! I did it on an angle one way and then on an angle the opposite way.

Use a sharp knife or a bench scraper (I like to use the bench scraper) to cut the Caramel Apple Pinwheel into 1/2-3/4-inch slices.

There you have it! Lovely, and super sweetly delicious Caramel Apple Pinwheels! I know that you are going to love these tasty pinwheel. I like to serve them cold out of the refrigerator, but I suppose you could hold them at room temperature for a little while if you want/need to. Be sure to share these with other people who have a high threshold for sugar otherwise someone will say “that’s TOO sweet!” Crazy people…

It wouldn’t be to hard to modify this recipe perhaps, use chocolate chips, with a chocolate ganache or cream cheese frosting, and strawberry or raspberry filling! That would be good… That should happen. What modifications would you make to this recipe?

Crazy Sweet Caramel Apple Pinwheels with Cream Cheese Filling
Caramel Apple Pinwheels: These are basically a caramel blondie, spread with cream cheese frosting, and sautéed apples rolled up into a pinwheel! They are deliciously sweet!
  • For the Caramel Blondie:
  • ½c. butter
  • 1 bag Hershey's Salted Caramel Baking Chips
  • ¾c. brown sugar, packed
  • ¾c. sugar
  • 1t. pure vanilla extract
  • 4 eggs
  • 1c. flour
  • For the Cream Cheese Frosting:
  • 1½c. powdered sugar
  • ¼c. butter, soft
  • 2oz. cream cheese, room temperature
  • ¼t. pure vanilla extract
  • For the Sautéed Apples:
  • 2c. peeled, cored, chopped apples
  • ½c. brown sugar, packed
  • 2T. cornstarch
  • ¼t. salt
  • ¼c. water or apple cider
  • ½t. ground cinnamon
  • 2T. Butter
  • To Decorate:
  • ½c. white chocolate chips, melted
  1. For the Caramel Blondie:
  2. Preheat oven to 325F line a jelly-roll pan with parchment paper (be sure to leave a goo overhang on the long sides of the pan) and butter the parchment paper.
  3. In a medium saucepan melt ½c. butter. Stir in the caramel baking chips until melted.
  4. Remove the saucepan from the heat and stir in the ¾c. brown and ¾c. white sugar.
  5. Stir in the eggs and 1t. vanilla.
  6. Stir in the flour until well combined.
  7. Pour the batter into the prepared pan and bake at 325F for 30 minutes. Cool completely.
  8. For the Cream Cheese Frosting:
  9. Place all Cream Cheese Frosting in gradients in the bowl of an electric mixer and beat together until smooth.
  10. Spread the frosting over the cooled Caramel Blondie.
  11. For the Sautéed Apples:
  12. Place the chopped apples, ½c. brown sugar, cornstarch, ¼t. salt, water or apple cider, and cinnamon in a medium saucepan. Cook and stir until well thickened and apples are tender.
  13. Remove the saucepan from the heat and stir in the 2T. butter.
  14. Spread the Sautéed Apples out over the cream cheese frosting.
  15. Remove the Caramel Blondies from the pan and use the parchment paper to help roll up the Caramel Apple Pinwheels.
  16. Roll the resulting log of deliciousness up in a fresh piece of parchment paper. Refrigerate until hard or overnight.
  17. Once hardened remove from the refrigerator and drizzle with white chocolate. Then cut into ½-3/4-inch slices.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)

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