A fancy twist on cinnamon rolls, with one large roll in a cake pan, sliced for guests. Made with Musselman’s Apple Butter.
Preheat oven to 350°. Lightly grease an 8 inch round cake pan.
In a bowl, combine sugar, brown sugar, and cinnamon. Mix well.
Remove crescent dough from package and lay on a lightly floured surface. Cut the dough into 10 (1-1 1/2 inch) strips. Brush the strips with half the melted butter and then sprinkle with half the cinnamon sugar mixture. Flip the strips over and butter and sugar the other side. Spread the apple butter on top of the strips.
Roll the first strip as you would if you were making a regular cinnamon roll. Afterwards, for each additional strip, wrap it around the first roll until you have formed one giant roll. (Do not stretch dough or wrap too tightly. Dough will expand as it cooks.)
Bake for 30-35 minutes (or until toothpick comes out clean). When the cinnamon roll cake is done, remove from the oven and cool for about 5-10 minutes.
Place 1/2 cup of icing in a glass bowl and microwave for 10 seconds. Stir well and drizzle over cake.
Optional glaze: instead of canned icing, mix 1/2 cup powdered sugar and 1 tablespoon milk to make an easy glaze for the cake.