These Apple Crescent Rolls are perfect for those busy days when you don't want to go through the trouble of using yeast but want maximum deliciousness! Crescent dough sheets are lined with spiced brown sugar apple filling, baked until golden brown, and then finished with a dreamy brown butter icing. The perfect Fall brunch or breakfast!
The reason why this recipe is quick and effortless is because of the use of crescent dough sheets, all you have to do is roll them out and fill with spiced apple filling. I love how these don't have to be perfect, you throw the rolls in a baking pan, and they meld together while baking. The scent is amazing!
Why you'll love this recipe
- These apple crescent rolls are effortless, all you need is a handful of ingredients.
- They're the perfect way to use up amazing Fall apples!
- The nutty brown butter icing takes them to the next level!
- They're perfect for a crowd if you need a showstopper brunch pastry for a party!
I love using a light colored skillet when browning butter, it makes it much easier to see the color of the milk solids.
I like to use a heavy square baking dish when baking rolls, you can pour the icing on top without worrying about it dripping over the sides.
- Crescent Dough Sheets- make sure you use dough sheets, they don't have perforated holes in them to make crescent rolls.
- Apples- I love using honey crisp apples but you can use your favorite apples.
- Spices- don't skip on the spices! The apple crescent rolls will taste flat if you do!
- Butter- make sure you really brown the butter when making the icing, you want that nutty flavor. If you don't have salted butter, add pinch of salt.
See recipe card below for quantities.
- Don't want to brown butter? Top these apple crescent rolls with salted caramel!
- Cardamom would be amazing as an additional spice in these apple crescent rolls.
This recipe has not been tested with other substitutions. These are just suggestions.
Step 1: Chop the apples, ¼ inch dice. Place the apples, brown sugar, butter, and spices in a medium saucepan. Simmer for 10 minutes or until everything is melted down and the apples are slightly soft
Step 2:Place the apple mixture in the refrigerator until cold.
Step 3: Take one of the crescent dough sheets out of the refrigerator, roll it out and spread ½ of the apple mixture on top leaving a ½ inch border.
Step 4: Tightly roll the dough starting from the long side.
Step 5: Cut the log into 6 equal pieces. Repeat this process with the other sheet of dough. Place in a baking dish, bake until golden brown.
Step 6: Make the brown butter icing. Top the rolls with the icing when cooled down.
Hint: Make sure your brown butter icing has some salt in it, you need to cut the sweetness.
1. Do not let the crescent dough sheets get too warm, make sure its cold when working with it, if it's too warm it will change the way it bakes in the oven.
2. Make sure you cool down the apple brown sugar filling before filling the dough sheets, the mixture will be too runny and hot to work with when hot.
3. Slice the apples pretty small, ¼ inch dice. If the apple pieces are too big, you wont be able to roll the crescent dough sheet.
Room Temperature: Place in an airtight container for up to 2 days.
Freezing Instructions: Place in an airtight container or freezer ziplock bag for up to 2 months.
Looking for other recipes like this? Try these:
Apple Crescent Rolls
- 2 cans crescent sheet dough I like Pillsbury
- 2 cups apples finely diced (¼ inch)
- 4 tablespoon butter salted
- ½ cup dark brown sugar
- 1 tablespoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
BROWN BUTTER ICING
- 4 tablespoon salted butter
- 2 tablespoon milk
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- Keep the crescent dough refrigerated until ready to use. Preheat the oven to 350F when your apple mixture has cooled down.
- Place the diced apples, butter, brown sugar, and spices in a medium skillet, bring to a boil and then simmer for about 10-15 minutes or until the apples have softened a bit. Set aside to cool and then refrigerate until cold.
- Line a medium baking dish (9X9 or 10X10, the rolls shouldn't be snug) with parchment paper. Using one sheet of dough at a time, roll out one sheet and top with half of the apple mixture, leaving a half inch border.
- Tightly roll the dough starting with the long side. Cut into 6 equal pieces, place into the baking dish swirl side up. Repeat this process with the other sheet of dough.
- Bake for 20-25 minutes or until deep golden brown. Top with brown butter icing when cooled down.
BROWN BUTTER ICING
- Brown the butter: Place the butter in a light colored skillet over medium heat, stir the butter while its melting, continue to stir while it foams and sizzles. Stir until it turns a deep golden brown about 6-9 minutes. Don't be afraid to get a deep golden color, you want that nutty flavor to come out from the toasted milk solids. Immediately pour into a bowl, you don't want the butter to burn.
- Sprinkle the powdered sugar, vanilla, and milk over the browned butter, stir until smooth, adjust milk for desired consistency. Pour over the cooled down apple rolls.