Preheat oven to 350 degrees.

Toss the apples with the cinnamon/sugar mixture in a large bowl. Set aside while you prepare the crescent rolls.

Unroll the cans of crescent roll dough and spread out flat on top of a cutting board. Gently separate each roll so you have 16 individual triangles.

Place one apple wedge on top of an individual triangle of crescent roll dough. Starting from the thickest end of the roll, gently roll the apple up in the dough. Repeat with remaining apple wedges and rolls.

Place the dumplings in the bottom of a 9X13 rectangle baking dish that's been sprayed with non-stick cooking spray.

In a medium saucepan, melt the butter over medium heat. Add the sugar and then vanilla. Stir gently to combine. The mixture will be thick and clumpy. Remove the mixture from heat and pour evenly over the dumplings. being careful to make sure they are all covered.

Pour the one cup of soda around the rolls, not over the rolls.

Bake for 30 to 40 minutes or until the mixture is bubbly and the tops of the dumplings are golden brown.

Cool for about 10 minutes before serving.

Serve with vanilla ice cream and a sprinkle of powdered sugar. A drizzle of caramel sauce works great too!