Quick Apple-Cinnamon Rolls with Lemon Icing
CINNAMON ROLLS
- 1 (244-g/8.6-oz) sheet frozen puff pastry, thawed
- 1 small apple, peeled, cored and finely chopped
- 60 mL (¼ cup) brown sugar, firmly packed
- 30 mL (2 Tbsp) unsalted butter, softened
- 615 mL (1 Tbsp) cinnamon
ICING
- 125 mL (½ cup) icing sugar
- 15 mL (1 Tbsp) lemon juice
- 60 mL (¼ cup) brown sugar, firmly packed
- 0.5 mL (1/8 tsp) vanilla extract
- 15 mL (1 Tbsp) milk
Spray an oven air-fry tray with non-stick cooking spray; line tray with parchment paper to fit.
Prepare the rolls: Unroll the pastry sheet onto a piece of parchment paper; gently roll out the pastry to a 25 x 23-cm (10 x 9-inch) rectangle.
In a small bowl, mix the apple, brown sugar, butter and cinnamon until well combined. Spread the mixture evenly over the puff pastry sheet. Starting from a long end, roll up the sheet and firmly press the seam to seal. Using a serrated knife, cut the roll crosswise into 8 even pieces. Arrange the rolls, not touching, on the tray.
Press the on button; select Bake. Set temperature at 190 C (375 F); set time at 20 minutes. Select Preheat. When the End Preheat signal sounds, slide the tray into the air fryer on the middle rack. Bake until the rolls are crisp and golden brown. Remove rolls to a cooling rack while making the icing.
Prepare the icing: In a small bowl, stir together the icing sugar, lemon juice and vanilla. Add the milk a little at a time, stirring until smooth and liquid enough to drizzle or spread. Drizzle over the rolls. Serve warm.
Makes 8 servings.
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