You know what sounds really delicious right about now? I’m thinking apples and cinnamon, fresh from the oven, all warm and gooey. With flaky, buttery dough, and covered with sweet maple syrup glaze, and small like a cupcake. No silly, not small so we can stick with our diet… small so we can eat five of them and not feel guilty so guilty about it! 

If you’re sheltering in place at home and looking for something in a warm, sweet comfort food, you’ve come to the right place. These apple cinnamon roll cupcakes are just the ticket for putting something warm and yummy in your tummy, and don’t even get me started on how delicious they make the whole house smell! There’s nothing like a warm, cozy home that smells like heaven, especially when you’ve got nowhere else to be. And because these use refrigerated crescent roll dough, they are super quick and easy to make so you can get right back to your couch surfing and Netflixing. Try them for a breakfast treat, midday snack, or desert in the evening. Any time is a great time for apple cinnamon roll cupcakes!

Ingredients

• 1 (8 oz.) tube of refrigerated crescent rolls or crescent dough sheet
• 1 medium apple- small diced
• 3 Tbsp. unsalted butter-melted (divided)
• 1/3 cup sugar (you can use half light brown sugar and half white granulated sugar)
• cinnamon-to taste ( I added about 3/4 teaspoon)

To make the glaze

• ½ cup powdered sugar
• 1 teaspoon maple syrup
• 1 Tbsp. milk-or more to reach desired consistency

Instructions

1. Preheat the oven to 350 F. Line a cupcake pan with paper liners and set aside. This recipe makes 8 rolls.
2. Pop the dough tube, and on a sheet of parchment paper, unroll the crescent dough sheet. If you are using crescent rolls, just seal the perforations to form it into a large rectangle. Brush the dough with about 2 tablespoons of melted butter (reserve the remaining butter for later use).
3. Stir together cinnamon and sugar and sprinkle over melted butter. Scatter diced apples on top.
4. Beginning on the long side of the rectangle, roll the dough into a log.
5. Slice the log into 8 (1 ½ inch)pieces. Arrange the pieces in the paper liners.
6. Brush the top with melted butter and bake until golden brown (about 15min). If it starts browning too quickly, you can tent the top with aluminum foil to slow it down.
7. Stir together glaze ingredients and spoon over slightly cooled cupcakes.
8. Enjoy!