Ingredients:

  • 1 can (8 oz / 227g) refrigerated crescent roll dough
  • 1 cup (240ml) canned apple pie filling
  • 2 tbsp (28g) unsalted butter, melted
  • 2 tbsp (16g) brown sugar
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the butter from sticking. Unroll the crescent dough onto a flat surface and separate the triangles along the perforated lines.
  2. Place approximately 1.5 tablespoons (22ml) of apple pie filling on the wider end of each crescent triangle. Gently roll the dough from the wide end toward the point. Press the tip firmly into the dough to seal it.
  3. Brush the top of each roll with the melted butter using a pastry brush. In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle the mixture generously over the buttered tops until they are evenly coated.
  4. Bake for 10–12 minutes until the exterior is a deep mahogany color. Remove from the oven and let them rest for 3 minutes to allow the filling to set.