📋 Instructions

1. 1Heat the oven and prep — Preheat the oven to 375F (190C) and grease a 12-cup metal muffin tin generously with butter or nonstick spray. Set the icing packet aside, you will need it warm later.
2. 2Cook the apples — Melt the butter in a large skillet over medium heat for about 2 minutes, until it foams and smells nutty. Add the apples, brown sugar, cinnamon, and salt and cook for 7 to 8 minutes, stirring often, until the apples soften and the juices start to bubble at the edges.
3. 3Thicken the filling — Stir the cornstarch into the lemon juice in a small bowl until smooth, then pour it into the skillet. Cook for 1 to 2 minutes more, stirring constantly, until the liquid turns glossy and coats the apples like jam. Pull the pan off the heat.
4. 4Shape the dough cups — Separate the 8 cinnamon rolls and press each one into a flat 4-inch round, pinching any seams closed. Press each round into a muffin cup and up the sides, leaving a small rim above the filling line.
5. 5Fill and bake — Spoon about 2 heaping tablespoons of apple filling into each cup, filling them three-quarters full. Bake for 18 to 22 minutes, until the dough is deep golden brown and the filling bubbles at the edges.
6. 6Rest and drizzle — Cool in the pan for 5 minutes, then lift the cups onto a rack. Warm the icing for 10 seconds in the microwave and drizzle it over the warm cups, letting it pool in the swirls. Serve immediately. Taste as you go, then taste again.