These easy to make apple cajeta cinnamon rolls are a great way to wake up on the weekend when you’re not rushing around trying to get out the door on time. The intoxicating aroma of fresh baked bread, apples, cinnamon and Mexican cajeta is hard to resist. By using refrigerated crescent dough, you can have these sweet apple cinnamon rolls with a sticky cajeta glaze ready to bake in just a matter of minutes.
Preheat oven to 350°F. Grease the sides of a 9-inch square or round baking dish with butter. Spread the cajeta along the bottom of the pan.
Mix together brown sugar, granulated sugar, cornstarch, and ground cinnamon in a small bowl; set aside.
Unroll crescent dough, but do not separate. Lightly press on the perforations to keep dough in one piece. Spread butter over crescent roll dough. Sprinkle the cinnamon-sugar mixture all over the dough. Top with the diced apple.
Serve rolls warm with a cup of coffee or tea.
If you are unable to find Mexican cajeta or dulce de leche, you can also use caramel sauce.