One of my all-time favorite indulgences is a freshly baked cinnamon roll with ooey gooey frosting slathered on top and dripping into all the layers. Is there anything better? I think not. Our favorite cinnamon roll recipe is Pioneer Woman’s but there’s no denying it…that isn’t exactly a fast recipe.
We decided to try cinnamon rolls with store-bought crescent roll dough. We already knew crescent rolls were buttery delicious so there was a good chance they would transform into cinnamon rolls well.
They were amazing. Now, don’t get me wrong..they don’t completely replace the from scratch recipe. But when a cinnamon roll craving strikes this QUICK recipe will certainly satisfy the craving. We filled ours with caramelized apples and topped the rolls with a cinnamon cream cheese frosting that was so good I could easily eat it with only a spoon.
As soon as Kara and I each took a bite we looked at each other like we had just gotten ourselves into trouble. Is it a good thing or a bad thing that we just came up with a cinnamon roll recipe that could be made (including baking!) in under 30 minutes?
- 1 tube crescent rolls
- 4 tablespoons butter, (1 tablespoon melted, 3 tablespoons softened)
- 3 tablespoons sugar, divided
- 3/4 tablespoon cinnamon
- 1 granny smith apple, peeled and diced
- 1/2 cup cinnamon cream cheese
- 1-2 cups confectioners' sugar
- 2-4 tablespoons heavy cream
- pinch of salt
- Preheat the oven to 350 degrees F.
- Remove the crescent roll dough from the tube and lay on a flat surface. Press the seams together so that the rectangle is intact.
- Add 1 tablespoon of softened butter to a large skillet. Add the diced apples and cook along with a tablespoon of sugar. You want the apples to be softened and slightly caramelized. This will take about 6 minutes or so.
- Melt 1 tablespoon of butter in the microwave. Use a pastry brush to brush half the melted butter on the crescent roll rectangle. Save the rest for after you roll it up.
- In a small bowl, combine the remaining 2 tablespoons granulated sugar and the cinnamon. Sprinkle on top of the crescent roll rectangle.
- Spread the apples on top next, in a single layer.
- Starting with the long edge closest to you, roll the dough as tightly as possible.
- Brush the remaining melted butter on top. Cut it into 3/4 inch slices and lay flat in a baking dish.
- Bake until cooked through and golden, about 10-12 minutes.
- While the cinnamon rolls are baking, make the cream cheese frosting.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together cinnamon cream cheese and 2 tablespoons softened butter. Gradually add the confectioners' sugar then thin it out to a pourable consistency by gradually pouring in heavy cream. Add a pinch of salt and make sure everything's combined.
- Once the cinnamon rolls are out of the oven, pour the cream cheese on top of the hot cinnamon rolls, it will melt right into the crevices. Serve immediately.