Apple Pie Breakfast Rolls

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Servings: 16

Desserts are the best part of any meal! Creative sweet treats can be yours all thanks to a well-stocked pantry filled with canned foods!

INGREDIENTS

For the rolls:

  • 1 can apple pie filling
  • ¼ cup brown sugar
  • 2 cans Pillsbury refrigerated crescent rolls
  • pinch of cinnamon (optional)

For the glaze:

  • 2 tbs butter
  • ¼ cup sweetened condensed milk
  • ¼ tsp ground cinnamon

PREPARATION

Heat oven to 350 degrees F.

Pour the can of apple pie filling into a medium bowl. Use a potato masher or fork to break up the large chunks of the apple. Add in the brown sugar and stir until combined.

Unroll the cans of dough onto a clean work surface. Pinch together the perforated lines to seal up the cuts in the dough.

Set aside ¼ cup of the apple pie filling. Divide the remaining filling evenly amongst the two rectangles of dough.

Use a spatula to spread the apple pie filling so that it covers each rectangle of dough from edge to edge. Once the filling is evenly spread, starting with the long side of one of the rectangles, roll up the dough to form a long log.

Use a serrated knife to cut the log into 8 even slices. Repeat for the remaining rectangle of dough.

Arrange the rolls cut side down in a large oven proof skillet. Spoon the remaining apple pie filling on top. Sprinkle with a pinch of ground cinnamon.

Bake for 30-35 minutes or until the rolls are golden brown. Remove from oven and set aside to cool slightly.

Make the glaze. In a small saucepan over medium heat, combine butter, sweetened condensed milk, and cinnamon. Simmer and stir until the butter has melted completely and all of the ingredients are well combined.

Pour the glaze over the rolls. Serve and enjoy!