Spiced Apple Butter Rolls
Prep Time:15 minutes Bake Time: 24 minutes
Yield: 12
Ingredients
- 3 tubes (8 ounces each) crescent roll sheets
- 1 ½ cups apple butter, divided
Topping
- ½ cup granulated sugar
- 2 teaspoons of ground cinnamon
Equipment
- Spoon
- Measuring spoons
- Measuring cup
- Knife
- Muffin pan
Directions
Preheat the oven to 350°F. Lightly grease a standard 12-cup muffin pan. Set it aside.
Working on a lightly floured surface, roll out each tube of dough into a 12×16-inch rectangle. If using perforated crescent roll dough, be sure to pinch the seams to seal them.
Spread ½ cup of apple butter evenly over the top of each sheet of dough.
Starting on the long end of the dough sheet, tightly roll it up into a log.
Cut the log in half, creating two shorter logs.
Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
Repeat these steps with the remaining two sheets of dough, resulting in 12 sections of dough.
Working with one section of dough at a time, with the layered side facing up, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
Place each roll into the prepared muffin tin.
Bake for 22-24 minutes or until the cruffins are golden brown. Once baked, remove from baking pan and onto cooling rack to cool completely.
How To Store Apple Butter Rolls
You can store apple butter cruffins at room temperature or freeze them.
Room Temperature: After they have baked and rolled in the cinnamon and sugar mixture, store the cruffins in an airtight container. They will last up to 3 days at room temperature (but I doubt they will last that long; they are so good)!
To Freeze: If you are not going to enjoy the cruffins within three days, it’s best to freeze them. First, let them cool completely. Then, store in a freezer-safe container for up to 2 months. When ready to enjoy, let the cruffins thaw in the refrigerator overnight or at room temperature for a few hours.
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