1. Preheat your oven to 375°F (190°C). Grease a muffin tin with butter or non-stick spray to prevent sticking.
2. In a small saucepan over medium heat, melt the butter. Add diced apples, sugar, cinnamon, and a pinch of salt. Stir occasionally until the apples are tender, about 5-7 minutes.
3. Mix the cornstarch with water in a separate bowl to make a slurry. Add this to the apple mixture, stirring until thickened. Remove from heat and stir in vanilla extract. Let it cool slightly.
4. Open the cinnamon roll dough package and separate the rolls. Flatten each roll with your fingers or a rolling pin to fit into the muffin tin cups.
5. Press the flattened cinnamon rolls into the prepared muffin tin, forming a cup shape. Ensure the dough comes up the sides to hold the filling.
6. Spoon the apple mixture into each cinnamon roll cup, filling them generously.
7. Bake in the preheated oven for 12-15 minutes, or until the cinnamon roll cups are golden brown and cooked through.
8. Allow the cups to cool slightly before removing them from the muffin tin. Drizzle with the icing from the cinnamon roll package for an extra touch of sweetness.

It’s in moments like these, when the aroma fills the kitchen, that I feel connected to my heritage and family. The process of creating something so full of flavor and love is a reminder of why I fell in love with cooking in the first place.