30 Minute Apple Cinnamon Roll | Catherine Campbell

This single serve apple cinnamon roll is filled with cinnamon spiced apples, wrapped in buttery layers of crescent roll dough, and topped with a homemade toffee sauce. It’s an easy fall dessert that comes together in about 30 minutes, perfect for when you’re craving something sweet without spending hours making dough or ending up with an entire batch!

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dessert, 30 minutes or less, breakfast goodies

American

Yield: 1

Author: Catherine Campbell

Apple Cinnamon Roll

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A quick and cozy apple cinnamon roll made with buttery crescent roll dough, warm cinnamon spiced apples, topped with a toffee drizzle.

Ingredients

Apple Filling

1/2 medium Granny Smith apple (60g), diced
1 tsp (5g) unsalted butter, cold
1 Tbsp (12g) light brown sugar
1/2 tsp ground cinnamon
1/2 tsp cornstarch
1 tsp (5mL) water

Cinnamon Roll

1 8 oz can Pillsbury Crescent Roll Dough, divided in half
1 Tbsp (14g) unsalted butter, softened
1 1/2 Tbsp (18g) light brown sugar
1 tsp cinnamon

Toffee Sauce

2 Tbsp (21g) butter, cold
2 Tbsp (24g) light brown sugar
2 Tbsp (30mL) heavy cream
1/4 tsp vanilla extract

Instructions

Apple Filling

In a small saucepan over medium heat, combine the diced apple, butter, brown sugar, cinnamon, cornstarch, and water.
Cook for about 5 minutes, until the mixture is bubbling and the apples begin to soften.
Remove from the heat and transfer to a small bowl. Cover and refrigerate until its time to pour over the cinnamon roll dough.

Cinnamon Roll

Preheat the oven to 350°F. Grease a 5 inch cast iron skillet and set aside.
In a small bowl, combine the brown sugar and cinnamon. Set aside.
Open the can of crescent roll dough and unroll it into a long rectangle. Use half of the dough for this recipe and reserve the remaining half for another use!
Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture over the surface, spreading it to the edges.
Spoon the chilled apple mixture evenly over the dough.
Using a pizza cutter or sharp knife, cut the dough lengthwise into 4 equal strips. Starting with one strip, roll it up, then wrap the remaining strips around it one at a time to form one large cinnamon roll.
Place the roll in the prepared skillet and bake for 18–20 minutes, or until golden brown and cooked through.

Toffee Sauce

While the cinnamon roll bakes, combine the butter and brown sugar in a small saucepan over medium heat.
Cook for 1–2 minutes, stirring occasionally, until the butter has melted and the mixture is bubbling.
Slowly pour in the heavy cream, stirring continuously. Cook for another 1–2 minutes, until the sauce is smooth and slightly thickened.
Remove from the heat and stir in the vanilla extract.
Pour the warm toffee sauce over the cinnamon roll just before serving.