Preheat oven to 375F. Lightly spray an 11 inch tart pan with a removable bottom with non-stick cooking spray. Line a baking sheet with foil.
Combine the Cinnamon Roll Mix, eggs, 3 Tbsp oil and water (or milk) in a mixing bowl. Stir to combine the ingredients.
Place a piece of waxed or parchment paper on a work surface, top with the dough and then another piece of waxed or parchment paper.
Pour the juices accumulated in the bowl over the apples and drizzle on the melted butter. Bake for 55 to 65 minutes or until the apples are tender when pierced with a knife. Check the tart after 35 minutes. Once the crust and the tips of the apple slices have browned, lay a sheet of foil over the top of the tart and continue baking.
Let tart cool in the pan for 10 minutes, then remove the foil and outer ring of the tart pan and continue cooling on a wire rack. If the tart cools too much before removing the outer ring of the pan, the caramel will harden making it difficult to get the tart out of the pan. If this happens simply put the tart in a warm oven (300F) for 5 minutes and it should come right out. While the tart cools make the caramel sauce.
In a small sauce pan over medium heat, bring all the caramel sauce ingredients to a boil. Stir to dissolve the brown sugar. Continue cooking until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Let the sauce cool slightly, then drizzle on top of the tart.
Recipe by Simply Gluten Free