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.
Caramel Apple Milky Way Cheesecake Bars from Inside Brucrew Life
Apple Pie Fudge from Shugary Sweets
Apple Pie Cheesecake Ginger Snap Trifles from Shaken Together
Apple Spice Cupcakes with Salted Caramel Frosting from Sally’s Baking Addiction
Caramel Apple Spice Cupcakes from Bakeaholic Mama
Sweet & Spicy Apple Pecan Coleslaw from Jam Hands
Spiced Apple & Banana Bundt Cake with Vanilla Caramel Glaze from Averie Cooks
Apple Pie Danish from Chocolate, Chocolate and More
Caramel Apple Cheesecake from A Pumpkin and a Princess
Cinnamon Streusel Apple Pizza from Bake Your Day
Apple Walnut Pull-Apart Bread from Six Sister’s Stuff
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!
Caramel Apple Cinna-minis
This recipe for caramel apple cinna-minis is ooey, gooey and perfectly bite sized. It's the perfect fall breakfast!
Ingredients
- 1 tube CRESCENT ROLLS
- 2 Tablespoons BUTTER, room temperature
- 4 Tablespoons BROWN SUGAR
- CINNAMON
- 1 medium APPLE, shredded
- 1/2 cup POWDERED SUGAR
- 1 Tablespoon CARAMEL SAUCE
- 1 Tablespoon MILK
Instructions
- 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.
Printed from Crumbs and Chaos (www.crumbsandchaos.net)
Recipe Source: Inspired by this recipe from Iowa Girl Eats
These look amazing too! I look forward to your chocolate recipes this week! 🙂
Mackenzie from the Iron Chef Mom Team 🙂
Saw your recipe pic on Crazy for Crust website today. This recipe looks fun & not too hard- I love it!
Thanks, Melissa!