I made no changes to the original recipes, however when I make the rolls again I will use the same crescent rolls for the Mini Cake Batter Cinnamon Buns. My photo of the rolls isn't very good, but the rolls were tasty, delish (as my youngest daughter says).
For the Filling:
- 2 tbsp butter
- 2 c diced Granny Smith Apples (about 1 1/2 medium apples)
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tube crescent rolls (or 2 tubes of crescent rounds)
- 1 tbsp sugar
- 1/2 tsp cinnamon
- 2 tbsp butter
- 1/4 c brown sugar
- 2-3 tbsp heavy whipping cream, divided
- 1/2 c powdered sugar
- 1 tsp vanilla
Preheat the oven to 350F. Line a cookie sheet with parchment or a silpat liner.
Melt the butter in a small skillet over low-medium heat. Add apples, cinnamon and sugar. Cook, stirring occasionally, until the apples are just beginning to turn translucent, about 15 minutes. Cool while preparing dough.
Unroll crescent rolls on a cutting board, leaving them in the rectangle as much as possible. Press the seams together to form one big rectangle. Spread apples over the crescent rolls and sprinkle with sugar and cinnamon. Roll up as tight as possible, slice into 8 equal portions. (It’s best to use a serrated knife to cut them.) Place on baking sheet. You can evenly space them (not touching) or you can place them close together so they bake together, creating a more doughy center (like traditional cinnamon rolls). I placed the rolls on the baking sheet evenly spaced without touching.
Bake until golden on the top, 11-14 minutes.
While they are baking, make the frosting. Melt butter and brown sugar together and cook for 2 minutes, stirring constantly. Stir in cream and stir for 30 seconds. Remove from heat and whisk in powdered sugar, vanilla, and 1 tablespoon cream. Add more cream as needed for desired consistency. Drizzle frosting over the rolls and ENJOY!
The author suggests replacing the frosting with caramel ice cream, while I suggest vanilla bean ice cream. Either way, these rolls are fantastic!