Apple Cinnamon Wrap And Roll Food

CINNAMON APPLE WRAPS

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll out pastry into a 10-in. square; brush with 1 tablespoon butter. Fold into thirds. Roll into a 10-in. x 6-in. rectangle; cut lengthwise into four strips. Brush with butter., Combine sugar and cinnamon; sprinkle half over the strips. Place an apple wedge on each; wrap pastry around apple. Line a baking sheet with foil and coat the foil with cooking spray. , Place wraps on prepared pan. Brush with remaining butter; sprinkle with remaining cinnamon-sugar. Bake at 400° for 28-32 minutes or until golden brown. Serve warm.

CINNAMON APPLE ROLLS

Steps:

• In a large saucepan, combine the sugar, water, apple juice, butter, cinnamon and nutmeg. Bring to a boil; cook and stir for 4-6 minutes or until liquid is reduced to about 2 cups. Set sauce aside., In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll into a 14x12-in. rectangle., In a small bowl, combine filling ingredients. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking dish; pour sauce over rolls., Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Serve warm.

APPLE CINNAMON ROLLS

Steps:

• To prepare apple filling:.
• In medium saucepan, combine apples, flour sugar and butter.
• Bring to a boil over medium high heat.
• Cook 3 minutes.
• Reduce heat to medium low and cook 10 minutes, stirring constantly until thick.
• Stir in cinnamon and nutmeg.
• Cool completely.
• While filling cools, prepare dough.
• In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
• Heat 1/2 cup water with milk and butter until very warm (120-130°F).
• Gradually add to dry ingredients.
• Beat 2 minutes at medium speed, scraping bowl occasionally.
• Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
• Stir in enough remaining flour to make a soft dough.
• Knead dough on lightly floured surface until smooth and elastic, 8-10 minutes.
• Cover and let rest 10 minutes.
• Divide dough into 2 equal parts.
• Roll each part into a 12x8 inch rectangle.
• Spread cooled apple filling evenly over dough.
• Beginning at long end of each rectangle, roll up dough as tightly as you would for a jelly roll.
• Pinch seams to seal.
• Cut each roll into 12 equal pieces.
• Place, cut sides up, in two greased 9 inch round pans.
• Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes.
• While dough is rising, prepare cinnamon-sugar topping.
• Stir together sugar, cinnamon, and nutmeg until well blended.
• After dough has doubled in size, sprinkle rolls with cinnamon-sugar topping.
• Bake in 375°F oven for 25-30 minutes or until done,.
• Remove from pan, serve warm.

CINNAMON APPLE DESSERT WRAP

Steps:

• Peel and chop apples.
• In small skillet melt butter.
• Saute 1/2 of the apples in the butter with the sugar and the cinnamon until tender but not mushy.
• Remove from heat and add uncooked apples, mixing well.
• Place about 1/2 to 3/4 cups of mixture on one side of each wrap.
• Fold over, then fold the sides in on top, then roll up.
• Press down slightly and cut at an angle in half.
• Sprinkle with powdered sugar and garnish with fresh mint and serve with a good quality vanilla ice cream if desired.

APPLE CINNAMON WRAP AND ROLL

Steps:

• Mix sugar and cinnamon in small bowl. Pour 1 teaspoon oil in small saucer.
• Wash and chop apples. Place in medium bowl.
• Add yogurt to apples, stirring to combine.
• Lay tortilla flat on plate. Use fingers to lightly coat top side with oil. Sprinkle with a spoonful of cinnamon sugar.
• Flip tortilla so unoiled side is up. Using 1/4 of apple mixture, fill half of tortilla, folding other half over mixture.
• Heat 2 teaspoons oil in frying pan on medium heat.
• Place folded tortilla in pan and cook about 1 minute, or until lightly browned. Flip to cook second side. (If oil starts to smoke, remove pan from burner for a minute and then continue).
• Remove from pan and cut in half.
• Repeat with remaining tortilla.

GIANT APPLE CINNAMON ROLL

Steps:

• For the dough: Warm the milk and 1/2 cup of water in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle the yeast and a pinch of granulated sugar over top. Set aside undisturbed until foamy, about 5 minutes.
• Whisk together the salt, 2 3/4 cups flour and remaining granulated sugar in a large bowl. Generously butter a 10-inch springform pan.
• Combine the melted butter, vanilla and egg yolk in the bowl of an electric mixer fitted with a paddle attachment and mix on low until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
• Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour.
• For the filling: Meanwhile, heat a large skillet over medium-high heat. Add the butter and cook, swirling, until melted. Add the diced apples and cook, stirring occasionally, until tender, about 8 minutes. Turn off the heat and stir in the apple butter. Transfer to a medium bowl to cool completely.
• When the dough is ready, punch it down and turn out onto a lightly floured surface. Knead a few times, then roll into a rectangle 12 inches by 18 inches, keeping the longer side closest to you. Spread the cooled apple filling evenly all over the dough. Sprinkle with the granulated sugar. Use a pizza cutter to cut the dough crosswise into 1-inch strips. Starting on the left side, roll 1 strip up jelly roll style. When you get to the end, press another strip to the first one and continue rolling. Repeat this with 2 more strips. Carefully transfer the rolled dough to the center of the prepared pan. The spiral should be facing up. Continue coiling the remaining strips of dough filling-side in around the middle roll until the pan is filled. This might get messy, but that's part of the fun. Loosely cover the pan with plastic wrap and let rise until doubled in size, about 30 minutes.
• Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake until the cinnamon roll is puffed and golden brown, about 50 minutes. Let cool on a rack for 10 minutes.
• For the glaze: Meanwhile, microwave the cream cheese in a microwave-safe bowl until softened, 10 to 15 seconds. Add the confectioners' sugar and milk and whisk until smooth.
• Remove the outer ring from the springform pan. Pour the glaze on top of the cinnamon roll, then use a spatula to spread it all over. Cut into 8 to 10 wedges.

JUMBO APPLE CINNAMON ROLLS

Steps:

• Mix together water, powder sugar and yeast - set aside for 10 minutes. It will become foamy.
• In sauce pan over low heat - mix milk, sour cream, butter, sugar and applesauce. Do not boil. Remove from heat when mixture is warm.
• Stir in yeast mixture.
• Beat in the eggs.
• Add flour gradually; 1 cup at a time- keep batter smooth.
• Knead the dough.
• Place dough in a large bowl and set inside a cold oven for 1 1/2 hours.
• While you wait, Create your filling. Starting by Washing, peeling and dicing up your apples.
• In sauce pan on low-med heat - cook together butter, applesauce and diced apples, sugars and cinnamon.
• To prevent burning, stir frequently- mixture is ready when apple pieces are fork tender.
• Now pour contents into food processor or blender, process until apple pieces are finely chopped. Transfer mixture to a bowl and let it sit until dough is ready.
• Now take out your risen dough, flour your work surface well - sprinkle with a bit of ground cinnamon.
• Roll out your dough into a large rectangle.
• Spread over the dough, but remember to leave at least a 1 inch margin along one of the longer sides of your rectangle.
• Now starting at the opposite side, carefully begin to roll your dough.
• Use a little bit of water to seal the ending side.
• Begin to evenly cut your dough into 12 slices. (I find that using a piece of string to do this task prevents your roll from getting smashed).
• Place slices swirled side facing up in greased and floured cake pan.
• Again let dough rest in cool oven 1 hour or cover with plastic wrap and refrigerate over night (makes for a nice breakfast treat).
• Before baking, chop together the topping ingredients in a food processor. Sprinkle this over the rolls. (This can also be done before refrigerating).
• Bake at 350°F about 45 or until done - edges should be a golden brown.
• ENJOY!

APPLE EGG ROLLS

Steps:

• Peel and Chop Apples (pieces should be about the size of peas).
• Melt Butter in a saute pan on MEDIUM. Add Brown Sugar and Cinnamon. Stir to combine.
• Add Apples to Butter/Sugar Mixture, saute until Apples begin to soften (about 3-4 minutes).
• Remove from heat.
• Divide Apple mixture between 12 eggroll wrappers. Roll eggrolls and seal with water if needed (instructions for how to roll eggrolls can be found on the outside of the eggroll wrapper).
• Fry in hot oil until golden brown (1-2 minutes).
• Drain on paper towels.
• Dust generously with powdered sugar.