Apple Pie Rolls

Mmm mmm. Talk about yummy. These Apple Pie Rolls are full of fall flavor. Ever since I made our pumpkin pie rolls last year, I have been playing with different kinds of cinnamon rolls. By using the store bought crescent rolls for my base, it is easy to whip up a batch of these in just a few minutes. The gooey cinnamon, tart apples and sweet glaze make these perfect for September. My kids, needless to say, love them.

You need

For the rolls:

2 large cooking apples, peeled, cored and finely chopped
2 tablespoons flour
1/4 cup sugar
1/2 cup brown sugar
1/4 cup butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 can Pillsbury Grand Crescent Rolls

For the Glaze

1 cup powdered sugar
1 teaspoon cinnamon
1 tablespoon milk
1 tablespoon butter meld

To make the filling

In medium saucepan, combine apples, flour sugar and butter. Bring to a boil over medium high heat. Reduce heat to medium low and cook 10 minutes, stirring constantly. Mixture will thicken considerably. Remove from heat. Stir in cinnamon and nutmeg. Cool Completely. You can make this mixture the night before serving. Just cover and put in fridge overnight.

To make the rolls. Unroll your crescent rolls keeping them all together to form a rectangle. Press seams together. Spread apple mixture on to rolls leaving about an inch from one of the long outside edges. Start rolling the dough up at the longest in to form a jelly roll. Cut into 8 equal pieces. Arrange cut side up in a 8 inch round cake pan. Bake at 350 for about 22 minutes or until golden brown.