Apple cinnamon cupcakes are a delicious and easy fall dessert recipe with fresh apples, cinnamon sugar, refrigerated crescent dough and maple icing. Making these sticky apple and cinnamon rolls takes less than 30 minutes.
Ingredients
1 (8 oz.) tube of refrigerated crescent rolls or sheet of crescent dough
1 medium apple, in small cubes
3 tablespoons unsalted melted butter (divided)
1/3 cup of sugar (you can use half light brown sugar and half white granulated sugar)
cinnamon to taste (I added 3/4 teaspoon)
For the Glaze:
½ cup of powdered sugar
1 teaspoon maple syrup
1 tablespoon of milk or more to achieve the desired consistency
Instructions
Preheat the oven to 350 F. Line the cake tin with paper and set aside. You will have 8 rolls.
On a sheet of parchment paper unroll the sheet of crescent dough. If using crescent rolls, seal the hole to make a large rectangle. Brush the dough with about 2 tablespoons of melted butter (reserve the remaining butter for later use).
Mix the cinnamon and sugar and sprinkle over the melted butter. Spread the diced apples on top.
Starting from the long side of the rectangle, roll the dough into a log.
Cut the trunk into 8 (1 ½ inch) pieces. Arrange the pieces in paper liners.
Brush top with melted butter and bake until golden (about 15 minutes). If it starts to brown too quickly, cover the top with aluminum foil.
Stir the glaze ingredients and spoon them over the slightly cooled cakes.