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Steps
1
Heat oven to 375°F. Line cookie sheet with nonstick foil or parchment paper.
2
Unroll pastry sheet on cutting board. In small bowl, stir together apple butter and cinnamon. Spread mixture evenly over pastry.
3
Starting with long side, roll up pastry jelly-roll fashion. With sharp knife, cut into 10 (1-inch) rolls; place rolls on cookie sheet.
4
Bake 18 to 22 minutes or until golden brown. Remove from oven.
5
In 1-quart saucepan, heat cider to boiling over medium heat. Boil, swirling occasionally, until reduced to 1/3 cup. Remove from heat; stir in cornstarch. Return saucepan to heat; boil 2 to 3 minutes, stirring frequently, until syrupy. Drizzle over baked rolls. Serve immediately.
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Leftovers can be stored at room temperature in an airtight container for 2 to 3 days. To reheat, bake 10 minutes in a preheated 325°F oven.
To make Caramel Apple Cinnamon Rolls, instead of the apple cider reduction, glaze the rolls with caramel topping just before serving.
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No nutrition information available for this recipe
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