Preheat the oven to 375 and spray a regular size muffin tin with non-stick cooking spray. Set aside.

In a large microwavable bowl, fill ¾ full with water and microwave for 3 minutes, Add lemon juice.

Wash and core the apples, slice the apple in half and then using a mandolin or knife slice the apple very thin and place in the warmed bowl of lemon water (this helps make the apples pliable and prevents them from browning).

Unroll the first package of crescent rolls and pinch the seams together to create a rectangle. Roll out on a lightly floured surface until ¼ in thick.

With a pizza cutter or sharp knife cut dough into 1 ½ -2 inch strips (you should end up with 7 strips for each crescent roll).

Remove the apple slices from the water and place on paper towels to dry.

Melt butter in a small microwave safe bowl, and mix in the vanilla.

Take one strip of dough and place about 4-6 apple slices halfway down leaving the rounded top end of the apple halfway above the dough.

With a pastry brush, brush melted butter mixture over the apples and the dough.

Pour a strip of caramel about ½ tablespoon over the bottom of the apples leaving about 2 inches on each side of the strip of dough.

Carefully fold the bottom half of dough over the apples, and sprinkle with sugar.

Roll one end of the dough over on itself creating the shape of a cinnamon roll, and place in the prepared muffin tin.

Repeat with remaining apples and strips, leaving the remaining crescent dough in the fridge until ready to roll out and repeat steps.

Bake at 375 for 18-20 minutes, or until dough is cooked in the center.

Remove from oven and immediately take roses out of the muffin tin and set on a wire rack to cool

Once cooled, drizzle the apples with additional caramel sauce and sprinkle with a pinch of sea salt.