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Cider-Glazed Apple Cinnamon Rolls

  • Prep 5 min
  • Total 30 min
  • Servings 10

If you love cinnamon rolls, you've got to try this version, infused with fabulous apple-licious flavor. MORE + LESS -

Scaron
October 21, 2011

Ingredients

1
can Pillsbury™ refrigerated Crescent Dough Sheet
1/4
cup apple butter
1
teaspoon ground cinnamon
1
cup apple cider
1/2
teaspoon cornstarch

Steps

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  • 1
    Heat oven to 375°F. Line cookie sheet with nonstick foil or parchment paper.
  • 2
    Unroll pastry sheet on cutting board. In small bowl, stir together apple butter and cinnamon. Spread mixture evenly over pastry.
  • 3
    Starting with long side, roll up pastry jelly-roll fashion. With sharp knife, cut into 10 (1-inch) rolls; place rolls on cookie sheet.
  • 4
    Bake 18 to 22 minutes or until golden brown. Remove from oven.
  • 5
    In 1-quart saucepan, heat cider to boiling over medium heat. Boil, swirling occasionally, until reduced to 1/3 cup. Remove from heat; stir in cornstarch. Return saucepan to heat; boil 2 to 3 minutes, stirring frequently, until syrupy. Drizzle over baked rolls. Serve immediately.

Expert Tips

  • Leftovers can be stored at room temperature in an airtight container for 2 to 3 days. To reheat, bake 10 minutes in a preheated 325°F oven.
  • To make Caramel Apple Cinnamon Rolls, instead of the apple cider reduction, glaze the rolls with caramel topping just before serving.

Nutrition Information

No nutrition information available for this recipe

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