Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper. In small bowl, mix Cinnamon Filling ingredients; set aside.
On work surface, unroll 1 can of dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle.
Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. Place over filling; press dough onto filling. Cut dough lengthwise into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing loose filling into dough. Shape each into a coil; place on pan about 2 inches apart.
In medium bowl, mix Crisp Topping ingredients until crumbly; set aside.
Bake first pan of dough about 9 minutes or until set. Place chopped apples over center of each tart, using up half of apples. Spoon half of crisp topping evenly over apples, pressing slightly. Repeat with second pan of dough, remaining apples and crisp topping.
Bake each pan 10 to 12 minutes longer or until deep golden brown. Drizzle caramel sauce over warm tarts; serve warm. Cover and refrigerate any remaining tarts.