Happy November, everyone! Can you believe Christmas is not even two months away?!? In.Sane.
Anywas, I thought I’d share an easy recipe to make your own rolls– for those who hate to cook and bake but love yummy, homemade foods, this is for you. Even the apple butter recipe I link to is super easy, but if you have store-bought, you can use that as well.
What’s even better is you can jazz up your rolls however you’d like depending on your tastes. Love pecans? Chop up a handful and add them to your filling! Gaga for pumpkin? Use a spiced pumpkin butter or puree!
Apple Butter Cinnamon Rolls
1 can Refrigerated crescent dinner rolls (I used the jumbo size) or refrigerated seamless dough sheet
1/2 -1 cup Apple butter (I used this recipe)
1 tsp. Cinnamon
1 1/2 tbs. Unsalted Butter, melted
1cup Powdered sugar
2 to 3 tablespoons milk
Preheat oven to 375°F and grease 9×9- inch pan. Unroll can of dough, attempting to keep perforations together. Lay out on floured sheet and pinch perforations together to form one large rectangle of dough, roughly 13 x 5-9- inches. If you like extra cinnamon in your rolls, brush dough gently with melted butter and sprinkle with cinnamon. Spread apple butter evenly across entire sheet of dough. Roll starting at one end until you have one long roll. Cut approx. 1-inch smaller rolls and place into baking pan, leaving at least half an inch around rolls to give them room to grow. I brushed the tops with a little melted butter.
Bake 20 – 25 minutes until golden brown. In bowl, mix together 1 tbs. melted butter, the powdered sugar and milk, adding more milk for a thinner consistency. Drizzle (or in my case, spread like a mad woman over every part of showing roll!) over warm rolls. Eat up!
1/3 cup packed brown sugar
1/3 cup powdered sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
Using same dough method as above, mix together filling ingredients and spread over dough. Roll and cut rolls, baking and glazing as instructions above.
Enjoy your rolls!