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!
Prep Time 2hours
Cook Time 20minutes
Total Time 2hours20minutes
Servings 16crescent rolls
11/4 oz package active dry yeast (2-1/4 teaspoons)
3large eggslightly beaten
4-1/2 to 5cupswhite whole wheat flour
1/2cupcoconut sugaror brown sugar
1large Gala applepeeled, quartered, and thinly sliced
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!
Crescent rolls are best if enjoyed the same day they are made.