These crescent-wrapped cinnamon apple slices, served with a heavy whipping cream glaze, can be enjoyed for breakfast, brunch, or dessert. Take your pick. Or, sinfully gobble them up for all three. These sweet glazed pastry treats are super easy to make and only require a package of refrigerated crescent rolls, an apple, and a few other simple ingredients which you most likely have on hand in your pantry or in your fridge.
There is absolutely no shame in using a store-bought package of refrigerated crescent rolls. They’re easy to use, take very little time to bake, and are also pretty affordable, especially when on sale. But to be quite honest, they’re a little bit dull all on their own without some jazzing up. I mean, why would anyone want to eat a plain ol’ crescent roll, when they could be eating one of these crescent-wrapped cinnamon apple slices instead? It’s kind of a no-brainer, right? Plus, as an added bonus to getting to gobble up these sweet cinnamony apple pastries, you’ll also get to whomp that package of crescent rolls up against your kitchen counter. Pure glee, right? I mean don’t you just love that amazing popping noise they make? I know that I certainly do.
Ingredients:
Crescents:
- 1 Tablespoon Unsalted Butter, Melted
- 2 Tablespoons Light Brown Sugar, Packed
- 2 Tablespoons Quick 1-Minute Oats
- 1/4 Teaspoon Kosher Salt
- 1 Large Red Apple
- 1 (8-oz.) Package Refrigerated Crescent Rolls
- Heavy Whipping Cream
Glaze:
- 1/4 Cup Powdered Sugar
- 2 Tablespoons Heavy Whipping Cream
Directions:
Crescents:
- Preheat oven to 375 degrees.
- In a small bowl, stir together the melted butter, brown sugar, oats, and salt until well combined.
- Peel and core the apple and then cut it into 8 even slices.
- Open the crescents, carefully separate them, and then place them on a non-stick surface.
- Sprinkle a small spoonful of the oat mixture on the wide end of each crescent triangle. Reserve approximately 1 to 2 teaspoons of the oat mixture for sprinkling on top of the wrapped crescent rolls.
- Place a slice of apple on the wide end of each crescent triangle, on top of the oat mixture. Gently roll each crescent triangle from the wide end to the pointy end. Use your hands to bring the dough in and press it together to cover any exposed part of the apple.
- Place the crescent-wrapped apple slices onto a Silpat or parchment paper-lined baking sheet. Lightly brush each one with heavy whipping cream and then sprinkle a bit of the reserved oat mixture on top.
- Bake for 15 to 20 minutes, or until puffed and medium golden brown.
- Allow the crescent-wrapped apple slices to cool for 30 minutes before glazing.
Glaze:
- In a small bowl, whisk together the powdered sugar and heavy whipping cream until smooth.
- Spoon the glaze on top of each crescent-wrapped apple slice before serving.
Suggestions:
- I used Pillsbury Original Crescent Rolls for this recipe. If you use Pillsbury Grands! Crescent Rolls for this recipe, you will need to increase the baking time.
- Honeycrisp, Rome, Cortland, or Gala apples are all perfect for this recipe.
- If you don’t have heavy whipping cream, you can replace it with milk, however, the glaze will not be as thick or as rich as it will be with heavy whipping cream.
- Make sure to wait 30 minutes before glazing the crescent-wrapped apple slices. They will be too hot to eat when they first come out of the oven and all of the powdered sugar glaze will immediately run off of them.
- I suggest placing the crescent-wrapped apple slices onto serving plates before spooning the glaze on top of them. They will still be warm from the oven, so the glaze will melt down over them and onto the plate. If they are already on their serving plates, the eater will still be able to enjoy the pooled excess glaze.
Improvements:
- For added crunch, replace the oats in this recipe with Grape Nuts cereal or finely chopped pecans or walnuts.
- Use a pear instead of an apple.
- Add a thin slice of cheddar cheese on top of each apple slice before wrapping.
- Looking for more great ways to use refrigerated crescent rolls? Try baking these Sweet Balsamic Blackberry Crescent Rolls, these Cranberry Rolls with Maple Icing, or these Soda-Glazed Crescent Roll Apple Dumplings.
Ingredients:
- 1 Tablespoon Unsalted Butter, Melted
- 2 Tablespoons Light Brown Sugar, Packed
- 2 Tablespoons Quick 1-Minute Oats
- 1/4 Teaspoon Kosher Salt
- 1 Large Red Apple
- 1 (8-oz.) Package Refrigerated Crescent Rolls
- Heavy Whipping Cream
- 1/4 Cup Powdered Sugar
- 2 Tablespoons Heavy Whipping Cream
Directions:
- Preheat oven to 375 degrees.
- In a small bowl, stir together the melted butter, brown sugar, oats, and salt until well combined.
- Peel and core the apple and then cut it into 8 even slices.
- Open the crescents, carefully separate them, and then place them on a non-stick surface.
- Sprinkle a small spoonful of the oat mixture on the wide end of each crescent triangle. Reserve approximately 1 to 2 teaspoons of the oat mixture for sprinkling on top of the wrapped crescent rolls.
- Place a slice of apple on the wide end of each crescent triangle, on top of the oat mixture. Gently roll each crescent triangle from the wide end to the pointy end. Use your hands to bring the dough in and press it together to cover any exposed part of the apple.
- Place the crescent-wrapped apple slices onto a Silpat or parchment paper-lined baking sheet. Lightly brush each one with heavy whipping cream and then sprinkle a bit of the reserved oat mixture on top.
- Bake for 15 to 20 minutes, or until puffed and medium golden brown.
- Allow the crescent-wrapped apple slices to cool for 30 minutes before glazing.
- In a small bowl, whisk together the powdered sugar and heavy whipping cream until smooth.
- Spoon the glaze on top of each crescent-wrapped apple slice before serving.
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