These Easy Caramel Apple Cinnamon Rolls come together quick – no waiting for rising dough! Filled with apples and topped with a caramel frosting, your family will kiss your feet if you make these for them.
OMG you guys I used to be so good at time management. Like, annoyingly good.
When I was teaching, my lesson plans would be made for the following chapter before the previous one was over. All worksheets would be done and copied. Tests would be graded lickety split.
Christmas presents? Bought by Black Friday. Cards, out the week after Thanksgiving. Halloween costumes and decorations? Done in September.
But now? Now I have a list of tasks seven miles long and before I know it I’ve had a mile long Facebook chat.
Or I put “clean toilets” on my list and I go shopping instead.
I can’t focus! I have become…gulp…a procrastinator.
Although…I am writing this on Wednesday. For posting on Sunday. Because as you read it, I’m on a plane home from New Jersey.
So…whatever. Maybe I’m not that bad.
But I’d still rather Facebook Chat and shop for shoes than do…anything else.
If you’re to-do list just gets longer and you can’t focus, these Caramel Apple Cinnamon Rolls are perfect for you. You don’t have to wait for the dough to rise…so you can go buy new wedges.
While I love a regular cinnamon roll (obviously, since in the last few months I’ve made peanut butter ones and zucchini ones) I also love one that comes together quickly. I mean…who can remember to let dough rise? I can…when I’m not in procrastination mode.
Those times? Those are when I reach for Crescent Rolls.
Those rolls are like magic. Like the traveling pants – remember that book series? No matter who wore the pants, they looked great.
No matter what you do with Crescent Rolls…they come out perfect. And tasty.
No rising = less time = happier me.
I cook my apples before adding them to the crescent rolls. I like a cooked apple in recipes better because then they aren’t rubbery. You roll up the sheet of crescent dough (simply press the perforated sections together), slice, and bake them. Then you top them with caramel frosting.
Caramel frosting? TO DIE FOR. Make it. Eat it with a spoon. Cooked brown sugar, butter, and cream. Now that’s magic!
What version do you want to see next?
I promise to get off Facebook long enough to find out!
Easy Caramel Apple Cinnamon Rolls
For the Filling:
- 2 tabelspoons butter
- 2 cups diced Granny Smith Apples about 1 1/2 medium apples
- 2 tablespoons sugar
- 1 teaspoon cinnamon
For the Rolls:
- 1 tube crescent rolls
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
For the Frosting:
- 2 tablespoons butter
- 1/4 cup brown sugar
- 2-3 tablespoons heavy whipping cream divided
- 1/2 cup powdered sugar
- 1 teaspoon 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).
- 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.
- Tip: you can skip making the frosting and serve caramel ice cream topping instead.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 22, 2013