Well, now that Lane is officially done with her Whole30, I can post this recipe without too much co-blogger guilt, right? While I didn’t do the Whole30 with her, I did actually enjoy keeping the blog focus a little on the healthier side. I’m definitely someone who tries to keep my diet 80/20 – meaning that eighty percent of the time, I try to make good choices. The other twenty percent? I eat what I want. It’s been a good balance for me and helps me to enjoy treats while overall maintaining a healthy life. Now, when it comes to these new Apple Cinnamon Crescent Rolls with Dulce de Leche, well, these fall clearly into the twenty percent! These are simple, sweet treats that are neither healthy nor Whole30 compliant but they are 100 percent delicious and worth every calorie. Read on the for the recipe.
My husband has a major sweet tooth so I definitely enjoy baking. I’m pretty much willing to tackle just about any level of baking recipe (though Christina Tosi’s recipes still intimidate me!). Sometimes, though, I just want a quick recipe that handles my sweets craving but is a level up from a prepackaged cookie. These Apple Cinnamon Crescent Rolls with Dulce de Leche are perfect for last minute treats. Taking advantage of pre-made crescent roll dough cuts the prep time to just a few minutes! Simply unroll a can of the dough and carefully separate into eight triangles. Using a spoon, spread about a teaspoon of dulce de leche onto the upper 1/3 of each of the dough pieces.
A note on Dulce de leche: Widely popular in South America, Dulce de Leche is a sweet, caramel like substance generally made from very slowly simmering down milk and sugar. You can also make it at home by boiling a can of sweetened condensed milk in water (or in the Instant Pot). I find that there are lots of good options available at any grocery store with a reasonable international food section. For this recipe, I used Nestlé’s La Lechera Dulce de Leche, which I found at my local Cub Foods. It is thick and delicious and relatively inexpensive. Perfect for this treat! Plus, the recipe only calls for a small amount so you’ll have plenty leftover for putting on ice cream, these Chocolate Dulce de Leche Rice Krispies treats, or simply eating with a spoon (guilty!).
Once you’ve got the dough coated in delicious dulce de leche, you’ll need to add some apples. I love to use a slightly tart apple like a Honeycrisp. Cut the apple in half and then cut the half into 8 small slices. You can peel the apple or leave the skin on – your choice! Place the apple slice on the wider end of the dough triangle. Sprinkle each piece with a generous amount of cinnamon sugar and then simply roll up the dough to seal in the apple. Brush the top of each crescent roll with melted butter and sprinkle with a little more cinnamon sugar.
Bake on a lined cookie or baking sheet at 375 degrees for about 12 minutes (check the package directions for your brand of crescent dough – I used Pillsbury). Remove from the oven and let cool slightly and then enjoy! Some of the dulce de leche may ooze out when these are baked and it’s totally fine! I love these fresh from the oven. They are best served the day they are made.
If you’re looking for other sweet treats, check out these great recipes:
Dark Chocolate Dipped Almond Shortbread Cookies (would be so cute in a heart shape for Valentine’s Day!)
Apple Cinnamon Crescent Rolls with Dulce de Leche
An indulgent, sweet treat perfect for breakfast or afternoon tea.
- 1 can crescent rolls (8 count)
- 1 small apple, sliced
- 8 teaspoons dulce de leche
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 2 Tablespoons melted butter
Preheat your oven to 375F.
Line a baking sheet with a silicone baking liner or parchment paper.
Gently unroll the dough and separate into 8 triangles. Place the triangles on your prepared baking sheet.
Using a spoon, spread about a teaspoon of Dulce de Leche onto the upper 2/3 of each of the dough pieces.
Cut an apple in half and then cut the half into 8 small slices. You can peel the apple or leave the skin on - your choice! Place the apple slice on the wider end of the dough triangle.
Make some cinnamon sugar by combining the cinnamon and sugar in a small bowl and giving it a quick stir to mix.
Sprinkle each piece of dough with a generous amount of cinnamon sugar and then simply roll up the dough to seal in the apple.
Brush the top of each crescent roll with melted butter and sprinkle with a little more cinnamon sugar.
Bake at 375 degrees for about 12 minutes (check the package directions for your brand of crescent dough - I used Pillsbury). Remove from the oven and let cool slightly and then enjoy!
These rolls are best served warm and on the day they are made.