Preheat your oven to 350°.
Use a apple peeler, slicer & corer to peel, core and spiral your apples.
Use a rolling pin to roll the pie crust a bit thinner and then cut into thirds.
In a small bowl, combine the sugar and cinnamon.
Sprinkle the cinnamon and sugar generously over the apples and then place into the center of one of the pie crust portions.
Dip your finger in water and wet the edges of the pie crust to help the pie crust seal.
Bring the edges of the pie crust up to the top of the apple, pinching to seal off the crust. Transfer to a greased cookie sheet.
Repeat with the remaining apples.
Bake at 350° for 30-40 minutes. Pull them out when the crusts just barely start turning brown.
While the apple dumplings are baking, make the caramel sauce.
Combine the brown sugar, butter, and heavy cream in a sauce pan. Bring to a boil and simmer for 2 minutes.
Remove from heat and stir in the vanilla. Allow the caramel to cool until the apples come out of the oven.
When the apples come out of the oven, let them rest for 5 minutes before transferring to a plate, topping with a generous drizzle of caramel and serving.