Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent roll dough or pizza dough
- 1/2 cup high-quality apple butter
- 2 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon heavy cream or whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 24-count mini muffin tin with non-stick cooking spray or a little bit of melted butter. Set the tin aside while you prepare the dough. In a small bowl, whisk together the brown sugar and ground cinnamon until well combined.
- Unroll your dough onto a lightly floured surface or a piece of parchment paper. If using crescent dough, pinch the seams together to create one solid sheet. Use a rolling pin to flatten it into a large rectangle. Brush the melted butter over the surface of the dough. Spread the apple butter evenly over the buttered dough, leaving a small 1/2-inch border at the edges. Sprinkle the cinnamon-sugar mixture over the apple butter layer.
- Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or a piece of unflavored dental floss to cut the log into 24 even slices, roughly 1 inch thick. Place each slice into a prepared mini muffin cup, cut-side up.
- Slide the muffin tin into the center rack of the oven. Bake for 18 to 20 minutes, or until the edges are golden brown and the centers are set. Remove the pan from the oven and let the bites cool in the tin for about 5 minutes.
- While the bites cool slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Transfer the warm cinnamon roll bites to a serving platter or wire rack. Drizzle the glaze generously over the bites while they are still warm so it seeps into the spirals. Serve immediately.
- Cook Time: 35 minutes