We’ve had a wonderful time welcoming fall with Applicious Week and all of it’s incredible recipes. A great big thank you to Aimee and Jocelyn for putting all of this together. If you haven’t had a chance be sure to stop over and enter the Crunchpak giveaway they are holding on their blogs.
And now for the grand finale, (I may have saved the best for last!) cute little crescent rolls stuffed with butter, cinnamon, brown sugar and apples covered in a sweet caramel glaze – Caramel Apple Cinna-minis. Seriously easy and seriously applicious!! These get nice and gooey like your favorite homemade cinnamon roll. And are bite sized so you can enjoy as few or as many as you like…actually, you should probably make double – they will go fast!
This recipe for caramel apple cinna-minis is ooey, gooey and perfectly bite sized. It's the perfect fall breakfast!
1 tube CRESCENT ROLLS
2 Tablespoons BUTTER, room temperature
4 Tablespoons BROWN SUGAR
1 medium APPLE, shredded
1/2 cup POWDERED SUGAR
1 Tablespoon CARAMEL SAUCE
1 Tablespoon MILK
Preheat oven to 375°. Grease mini muffin tin.
Open crescent rolls, press 4 triangle rolls together into 1 large rectangle. Using a rolling pin, flatten slightly. Spread with 1 Tablespoon of butter, sprinkle with 2 Tablespoons of brown sugar, cover liberally with cinnamon and half of shredded apples. Roll up into a cinnamon roll log and slice into 10 even pieces. Put each piece into a mini muffin cup.
Repeat with the other half of the crescent rolls. Bake for 11-12 minutes or until golden brown. Let cool in the pan for about 10 minutes.
Meanwhile, mix together powdered sugar, caramel sauce and milk to make glaze. Remove rolls from muffin pan and glaze as desired. Serve warm.