These past few weeks we’ve had lots of cooler mornings here in Arizona, and although the last official day of summer came and went quite awhile ago, I’ve been refusing to put up the pool stuff (because honestly, why not swim if it’s warm enough?). That said, I’ve been craving Fall. The weather, the clothes, the food, the baked goods. What is there not to like about this season?
This recipe takes little effort and turns great results – you’ll be feeling Fall for sure!
BAKED APPLE BUNS
3-4 medium sized Granny Smith apples
3 tbsp granulated sugar
1 1/2 tsp ground cinnamon
2 tsp lemon juice
2 cans crescent roll dough
1/3 cup powdered sugar
6 tsp heavy whipping cream
1/2 tsp vanilla extract
1/8 tsp nutmeg
Preheat oven to 350 degrees. Peel, core, cut apples. Mix apples, sugar, cinnamon, and lemon juice in bowl. Place in greased baking pan and bake for 15 minutes. (You’ll prep the dough while the apples start to bake.)
Carefully open the crescent roll dough – be careful not to unroll the log. Line your cookie sheet with parchment paper or use your Silpat. Place the dough on your cutting board and cut discs of dough about 1/4″ thick, then place on cookie sheet. Use your thumb to make a well in the middle of each dough disc. Pile your baked apples in the middle of each disc and then pop them in the oven. I used the time mentioned on my crescent dough package as a guide, but I still kept my eye on them.
While your apple buns bake, make the glaze. Combine powdered sugar, whipping cream, vanilla, and nutmeg and whip by hand until it’s the consistency you’d like. (I whipped until mine started to form peaks because I wanted it to look like a drizzle, but not be so runny that it wouldn’t stay put when I placed it on the arm apple buns). Pull the buns from the oven when they’re golden brown and apply the glaze, then set aside to cool.
This recipe was inspired after I had tried 2 great recipes that I found online – if you’re looking for additional Fall baking, I’d strongly recommend giving them a try!