Christmas morning breakfast should be easy AND special, right? Around Thanksgiving I saw a recipe using store-bought crescent rolls and pumpkin butter to make a variation on a cinnamon roll. I thought apple butter would suit Christmas really nicely.
Feel free to make your own cinnamon roll dough, here's a link to Martha Stewart's recipe. You can also use store-bought or homemade apple butter. I was lucky enough to have homemade on hand. Served with maple bacon, scrambled eggs and cooked apples, it made for a perfect Christmas day breakfast.
Apple Butter Cinnamon Rolls
- 2 tubes crescent rolls (mine had 8 crescent rolls per tube)
- 1/2 cup apple butter
- 4 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/4 pecans, toasted and chopped
Preheat oven to 400 F. On a sheet pan lined with parchment paper, unroll the first tube of crescent rolls, keeping the dough intact. Pinch together the seams. Spread half of the apple butter evenly across the dough, followed by half the brown sugar, cinnamon and pecans. Roll the shorter end towards itself, this will create more layers of swirls. Follow the same steps above for the second roll. You can refrigerate the rolls at this point. Cut each roll into 1 1/2 inch slices and place closely together (around a 1/2 inch from the other rolls) on your sheet pan. Bake until browned and cooked through, approximately 20-25 minutes. Cool slightly and serve warm or room temperature. Serve with extra apple butter at the table.