Apple & Pear Filled Cinnamon Rolls
Super Simple Breakfast
Who doesn’t love fresh baked cinnamon buns? I especially love the smell of the house while they are cooking. You know what I do not love, making dough – cue Pillsbury shortcut! It has taken me years to realize, just go ahead and buy the crescent dough sheet – with no seams. No pinching together. What a great find!
I have made these before with chopped apples for the center; but they cooked unevenly, while the center was doughy the outside was over cooked. When I decided to make them again; I knew I still wanted to add apples, instead of chopping – I shaved them. Genius! This helped to create perfect evenly cooked cinnamon rolls.
3 Apples or Pears Shaved
1 Tbl Coconut Oil
1 Tsp Pumpkin Spice
½ Tsp Cinnamon
Squeeze of Lemon Juice
1 Package of Pillsbury Crescent Dough Sheet
Heat Oil over medium heat
Cook apples and pears down
Add spices, turn off heat
Add Vanilla Paste and Lemon Juice
Transfer to bowl to cool
Roll out Crescent Dough Sheet and spread spiced apples over the whole sheet, edge to edge.
Start rolling keeping the edges tight
Roll up and transfer to fridge ((If you have time, this just helps to not smoosh the cinnamon rolls when cutting))
Slice into 6 rolls ((I Cut in half and then in thirds))
Bake on parchment lined pan
Bake 15- 18 minutes
¼ C Powdered Sugar
1-2 Tbl Vanilla Oat Milk
((Add cinnamon or pumpkin spice if you are feeling feisty and spicy))
Whisk together add milk slowly to get the consistency you desire
Cool buns before glazing
Such a simple way to make bakery tasting pastry!
Double the recipe if you have a bigger family! They will fly off the pan. If you have leftovers, slice them in half lengthwise and dip them into French Toast batter the next morning! Ohhh yum!