Filled with sugary spiced apples and covered to perfection with glaze, these pillow-soft crescent rolls are a fall brunch favorite that no one will be able to resist!
I’m having a little moment over here with apples.
Okay, if you want to be realistic, it’s a LONG moment. Because I literally have apples everywhere.
I’m talking all my counters, in multiple baskets on the kitchen floor, both my fridges, the whole shabang of apple hoarding.
My mom and I are currently completely obsessed with Ambrosia apples and she totally bought out our apple orchard of every Ambrosia she should get her hands on. We are both in agreement that they are the best apples EVER. Perfect amount of sweetness, paired with an even more perfect CRUNCH and pretty darn good with any and every kind of cheese.
P.S. that’s pretty much the only way we Wisconsin-ers know how to eat raw apples around here. 😉
When in doubt, add cheese. <— My life motto.
So about these rolls that I’ve failed to mention thus far even though we’re already over 200 words into this post…
…There’s definitely no cheese in them in case you’re wondering, but hey! We’ve got a cinnamon-sugary apple pie filling. All wrapped up in the most melt-in-your-mouth soft crescent rolls ever. Drizzled with glaze by the ton.
I like to call this the breakfast of the fall apple gods. Do you see why?
The smell of them baking alone is intoxicating. Kinda like a cross between the smells of a cozy bakery and an apple orchard. All rolled up into my little kitchen.
Are these not the most perfect Monday fall carbs in history of like forever?
Pretty much the only words my brain can formulate about these rolls right now are pillows. Big crescent-shaped pillows filled with apple pie and dumped with glaze.
Legit PILLOWS! Like a pillow I would definitely not mind having on my bed. For realz —>
No sleeping on them though, guys. Only face-shoving as fast as humanely possible. ♥
‘Kay bye. I’m going to go take my own advice. 😉
- 1 (1/4 oz) package active dry yeast (2-1/4 teaspoons)
- 1 cup warm milk (110F)
- 1/3 cup vegetable oil
- 1/4 cup honey
- 3 large eggs, lightly beaten
- 1 teaspoon salt
- 4-1/2 to 5 cups white whole wheat flour
- 1/4 cup butter, softened
- 1/2 cup coconut sugar (or brown sugar)
- 2 teaspoons ground cinnamon
- 1 large Gala apple, peeled, quartered, and thinly sliced
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
- In the bowl of a large stand mixer fitted with a paddle attachment, dissolve yeast in warm milk. Let stand until foamy, about 5 minutes. Mix in oil, honey, eggs, and salt until smooth. Add 4 cups flour, mixing on medium speed until a dough begins to form. Add 1/2 to 1 cup of additional flour or until dough pulls away from sides of bowl.
- Turn dough onto a floured surface and gently knead several minutes or until smooth and elastic. Place dough in a greased large bowl, cover with plastic wrap and allow to rise 1 hour, or until doubled in size.
- Punch risen dough down and divide in half. Roll each half into a 7-in circle. Spread each circle with softened butter to within 1/2-in of edges. Sprinkle sugar and cinnamon over butter and gently rub into butter to adhere. Arrange sliced apples in a pinwheel (3 rows) over sugar.
- Using a pizza wheel, cut each circle into 8 pie-shaped wedges. Starting at the wide end, roll each wedge up into a crescent shape and tuck ends underneath. Transfer rolls to two parchment paper-lined baking sheets. Cover rolls with plastic wrap and allow to rise 20-30 minutes or until doubled in size.
- Remove plastic wrap and bake rolls at 375F 15-20 minutes or until rolls are golden. Set aside to cool 10 minutes while you prepare the glaze.
- In a small bowl, whisk all glaze ingredients until smooth and drizzling-consistency. Drizzle glaze over slightly-cooled rolls. Allow to set 5 minutes then enjoy rolls warm!
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