Cinnamon Apple Crescent Roll Pinwheels

1. Preheat oven to 375℉. Lightly grease a standard 12-count muffin pan and set aside.
2. Using a mandolin or sharp knife, thinly slice the apples, leaving the skin on, about ⅛-inch thick or less.
3. Carefully unroll the crescent dough sheet onto parchment paper. Use a basting brush to brush a light layer of butter over the whole sheet.
4. Place the apple slices over the dough, overlapping the slices slightly.
5. In a small bowl, combine the sugar and cinnamon. Mix well.
6. Sprinkle the cinnamon-sugar mixture evenly over the apples.
7. Starting at the shorter end of the dough, slowly roll the dough tightly then use a serrated knife to cut the roll into pinwheel slices, about 1-inch thick.
8. Place each pinwheel into one of the muffin pan cups. Baste the tops with additional butter.
9. Bake the pinwheels in the oven for 15-18 minutes, or until they are deeply golden brown. Allow to cool in the pan for 5 minutes, then carefully remove and enjoy while warm.

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