1. Preheat your oven to 375 F (190 C). Lightly grease a 9×5-inch loaf pan or an 8×8-inch square baking dish with butter or non-stick cooking spray. This prevents sticking and ensures easy removal of the bread.

2. Peel, core, and dice your apples into small, uniform pieces, about 1/2-inch cubes. In a medium bowl, toss the diced apples with the granulated sugar and ground cinnamon until the apples are evenly coated. The sugar will help draw out some of the apple’s moisture and create a lovely sweet coating.

3. Unroll the refrigerated sourdough crescent roll dough onto a clean surface. Do not separate the individual crescent triangles. Instead, cut the entire sheet of dough into approximately 1-inch squares. If using sourdough bread dough, cut it into similar 1-inch pieces.

4. Arrange about one-third of the dough squares in a single layer at the bottom of your prepared baking pan. Spoon about one-third of the apple mixture over the dough. Drizzle generously with about one-third of the melted butter and one-third of the caramel sauce. Repeat these layers two more times, ending with a final layer of dough, apples, butter, and caramel on top.

5. Place the baking pan in the preheated oven. Bake for 20-25 minutes, or until the top is golden brown and the apples are tender when pierced with a fork. The caramel should be bubbly and fragrant. Keep an eye on it to prevent over-browning.

6. Once baked, remove the pan from the oven and let it cool on a wire rack for about 5-10 minutes. This cooling period allows the caramel to set slightly, making it easier to serve. Serve warm directly from the pan, allowing everyone to pull apart their desired portion.