Over medium heat, place 6 tablespoons of butter in iron skillet and melt.

Peel and dice apples and place in the iron skillet. Add cinnamon, ½ teaspoon vanilla, and ½ cup of brown sugar. Stir together and let cook for about 10 minutes or until apples are slightly softened.

Take crescent rolls and cut each roll in about 12 pieces. No need to unroll them, just cut 12 slices, then roll each piece into a ball. Place all 24 dough balls into the skillet and gently mix.

Place iron skillet into a 400-degree oven and bake for 12-15 minutes or until the dough is golden brown.

While that is baking, in a medium size sauce pan add 1 cup brown sugar, 4 tablespoons of butter, ½ cup of heavy cream and 1 tsp vanilla. Bring to a boil and stir constantly for about 8-10 minutes. Take caramel sauce off heat and let it sit while making the glaze.

For the glaze, whisk together 1 cup powdered sugar, ½ tsp vanilla, ¼ cup heaving cream. Add more or less cream if you’d like it thicker or thinner.

Once the apples and dough are done baking, take out of oven and drizzle the caramel sauce and glaze over the top.

Serve with ice cream for a delicious fall dessert!