CINNAMON ROLL-APPLE PIE
Stop trying to decide what's for dessert and combine two crowd-pleasing favorites: make a Cinnamon Roll-Apple Pie. The joy of Cinnamon Roll-Apple Pie is simple: premade cinnamon rolls become the crust for a delicious mix of granny smiths and pudding mix-yum!
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Separate Cinnamon Rolls. Place 6 rolls in single layer on bottom of 9-inch pie plate sprayed with cooking spray; press to flatten and completely cover bottom and side of pie plate. Reserve remaining cinnamon rolls and Icing for later use. Bake crust 10 min.; cool slightly.
- Toss apples with dry pudding mix and cinnamon; spoon into cinnamon roll crust.
- Press remaining cinnamon rolls into 5-inch rounds. Place around outer rim of pie plate, leaving opening in center to allow steam to escape. Press edges of rolls together to cover filling and to seal to edge of bottom crust as shown in photo.
- Bake 40 to 45 min. or until apples are tender and crust is golden brown. Cool slightly.
- Drizzle with reserved icing as desired before serving.
Nutrition Facts : Calories 490, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 1120 mg, Carbohydrate 84 g, Fiber 2 g, Sugar 15 g, Protein 6 g
GIANT APPLE CINNAMON ROLL
This party-sized cinnamon roll is super gooey and comforting -- and sure to wow guests at your next brunch.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
APPLE PIE-CINNAMON ROLLS
I mixed together 3 different recipes to make these apple pie-cinnamon rolls as amazing as possible.
Provided by Epper Marshall
Categories Bread Yeast Bread Recipes
Time 2h55m
Yield 24
Number Of Ingredients 22
Steps:
- Combine warm water, yeast, and 1 tablespoon sugar in a small bowl. Set aside to activate, about 5 minutes.
- Mix butter, 1/2 cup sugar, eggs, and salt together in a large mixing bowl. Stir in activated yeast mixture. Stir in warm milk. Add flour 1 cup at a time, mixing well.
- Knead dough on a well-floured surface, adding flour until dough is no longer sticky. Place dough in a well-greased bowl and let rise, 1 1/2 to 2 hours.
- Meanwhile, combine apples and sugar for filling in a large saucepan. Let stand until juice starts to release. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard for 1 minute, stirring frequently. Stir tapioca, lemon juice, and cinnamon into the mixture. Boil hard for 1 minute more; remove from heat.
- Punch down risen dough and separate into 2 pieces. Roll out 1 piece into a large rectangle, about 9x13 inches and 1-inch thick. Spread 3 tablespoons melted butter all over the dough. Spread 1/2 of the apple mixture as evenly as possible over dough. Sprinkle 1/4 cup brown sugar evenly over apples. Roll dough as tightly as possible and squish seams together. Use a sharp knife or a piece of unflavored dental floss to slice dough into about a dozen 1-inch-thick rolls. Place rolls into a greased 9x13-inch baking dish. Repeat with second piece of dough. Let rise until doubled in size, 30 minutes to 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden, 20 to 22 minutes.
- Meanwhile, mix sugar, water, and corn syrup together in a medium-large saucepan. Bring to a boil over high heat, whisking until sugar is dissolved. Let mixture boil until it turns caramel-colored, 5 to 12 minutes, watching so that it doesn't burn. Reduce heat to low; slowly stir in cream, vanilla extract, and salt. Continue to simmer caramel topping until thickened, about 1 minute more.
- Remove cinnamon rolls from the oven and drizzle with caramel while hot.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 60.4 g, Cholesterol 46.2 mg, Fat 11.4 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 356.7 mg, Sugar 38.1 g
CINNAMON ROLL APPLE PIE RECIPE BY TASTY
Cinnamon rolls and apple pie all in one? It's almost too good to be true! This amazing dessert only has 5 ingredients and is perfect to make for Thanksgiving, a holiday party, or even just to enjoy the fall weather.
Provided by Alix Traeger
Categories Desserts
Time 1h
Yield 10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (180°C) and spray a pie dish with nonstick oil.
- Peel and cut the apples into thin slices and place in a bowl.
- Add sugar, cinnamon and cornstarch to apples and stir.
- Cut each cinnamon roll in half and roll out with flour until thin.
- Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
- Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
- Cover with foil and bake for 35 minutes.
- Remove the foil and bake for another 10 minutes uncovered.
- Allow the pie to cool and drizzle with icing.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 62 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, Sugar 37 grams
APPLE CINNAMON ROLLS
This came from the Yankton, South Dakota Press and Dakotan newspaper. My DD does not like cinnamon rolls (my child?) so I thought this might be more like a caramel apple and less like cinnamon. It is very caramel-like and the apples are soft and fragrant. Worth the time to make the filling. If you have a kitchen aid mixer, follow your manufacturer directions to make the dough with the mixer!
Provided by KCShell
Categories Yeast Breads
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 16
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.
MAKE-AHEAD APPLE PIE CINNAMON ROLL BREAKFAST BAKE
Assemble this quick and easy bake the night before so it's ready to pop in the oven for a delicious breakfast come morning! Apple pie filling gets tucked inside cinnamon roll dough with extra cinnamon and sugar for a breakfast bake that's sure to find its way into your regular breakfast rotation (and your heart!).
Provided by Pillsbury Kitchens
Categories Breakfast
Time 9h50m
Yield 12
Number Of Ingredients 5
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large resealable food-storage plastic bag, mix sugar and cinnamon. Remove rolls from cans; cover and refrigerate icing containers. Separate dough into 10 rolls; cut each into 6 pieces. Add roll pieces to large bowl; drizzle with melted butter, tossing to coat.
- Add half of the roll pieces to bag with sugar and cinnamon mixture; seal and shake to coat pieces, breaking up any large clumps. Remove from bag, and arrange pieces in baking dish. Repeat for remaining dough; discard any remaining sugar mixture. Cover and refrigerate overnight (9 to 12 hours).
- Heat oven to 350°F. Remove baking dish from refrigerator. In small bowl, add apple pie filling; cut apples into 1-inch pieces with kitchen scissors. Drop 12 tablespoonfuls apple pie filling on top of dough, creating pockets of filling, and spacing about 2 inches apart.
- Bake 27 to 32 minutes or until dough is baked through in center and deep golden brown around edges. If starting to brown too much, cover with foil last 5 minutes of baking.
- Cool 10 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving.
Nutrition Facts : Calories 390, Carbohydrate 56 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 31 g, TransFat 0 g
CINNAMON ROLL APPLE CASSEROLE
Store-bought ingredients, homemade taste.
Provided by Judith Hannemann
Categories Dessert
Number Of Ingredients 4
Steps:
- Preheat oven to 350F/180C. Grease or spray a 13 x 9-inch pan.
- Separate canned cinnamon rolls into individual rolls. Cut rolls into quarters. Place in a large bowl and mix in the pie filling and chopped nuts.
- Turn into prepared pan and dot with the butter.
- Bake for 40-45 minutes or until rolls are golden brown. Cool for 15 minutes then drizzle with the icing that came with the rolls.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 42 g, Protein 3 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 365 mg, Fiber 1 g, Sugar 20 g
CINNAMON BUN APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
- Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
- Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.
- Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
- Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.
APPLE PIE CINNAMON ROLLS RECIPE
These apple pie cinnamon rolls are the perfect fall breakfast treat. Made with fresh apples, apple pie spice, and cinnamon, this is one delicious recipe that everyone will love!
Provided by Becky Hardin - Easy Dessert Recipes
Categories Breakfast
Time 3h45m
Number Of Ingredients 21
Steps:
- In a small bowl, combine the warm milk, 2 tablespoons of sugar and the yeast and mix. Set aside to proof for 5 minutes. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, remaining sugar, eggs and salt. Beat on medium-high speed for 2 minutes. Add the proofed yeast mixture and whisk together. Lastly, add in the flour. Using the dough hook attachment, knead the dough on medium speed for 5-6 minutes or until a smooth, elastic dough that pulls away from the side has formed and then roll into a round ball. Place into a greased bowl and cover with a damp towel or plastic wrap to proof for 1½ hours, or until doubled in size.
- While the dough is proofing, make the filling. Add all of the filling ingredients except for the cornstarch and ½ cup of butter to a large saucepan. Place over medium heat and whisk while the butter and sugar melt. Allow the mixture to simmer, whisking to avoid scorching, 4-8 minutes. Add the cornstarch in and whisk. Reduce the heat to medium and allow to cook down for another 10 minutes or until the sauce has turned into a caramel consistency. Remove from the heat and set aside while you roll the dough out.
- Once the dough has doubled in size, turn out onto a floured surface. Sprinkle the top of the dough with a little bit of flour and roll into a rectangle. The rectangle should be roughly 16 inches long, 12 inches wide, and about ½-inch thick. Using a pastry brush or a spoon, spread the ½ cup of butter over the entire surface of the dough. Spoon the apple filling mixture over the surface and spread. Tightly roll the dough into a log and pinch the seam together to prevent the rolls from opening. Using a sharp knife, slice the log to 10 rolls.
- Spray a 9x13-inch baking pan with nonstick spray. Place the cinnamon rolls into the baking pan, leaving a space of about 1½ centimeters between each roll to allow them to rise. Place into a warm area and let rise until doubled in size, about 30 minutes.
- Once the rolls have doubled in size, preheat the oven to 350°F. Place the cinnamon rolls into the oven to bake for 40-45 minutes or until the edges are golden and the centers are baked through (190°F). Once baked, remove from the oven and place onto a cooling rack to cool.
- While the cinnamon rolls are cooling, make the frosting by combining all of the frositng ingredients in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 5-6 minutes or until completely smooth. While the cinnamon rolls are still warm, spoon the frosting over the top of the cinnamon rolls and serve immediately.
Nutrition Facts : ServingSize 1 roll, Calories 638 kcal, Carbohydrate 79 g, Protein 10 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 117 mg, Sodium 475 mg, Fiber 5 g, Sugar 34 g, UnsaturatedFat 11 g
APPLE CINNAMON ROLLS
Warm and gooey apple cinnamon rolls with delicious caramel icing on top. Fall breakfast has never tasted so good!
Provided by Sally
Categories Cinnamon Rolls
Time 4h10m
Number Of Ingredients 15
Steps:
- Heat milk to about 95°F (35°C)- use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here's what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
- Grease the bottom and sides of a 9×13 inch baking dish. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick.
- Spread the softened butter all over the dough. In a small bowl, toss the brown sugar and cinnamon together until combined and then sprinkle evenly over the dough. Top evenly with chopped apples. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 equal rolls. Arrange them in the prepared baking pan. Cover the rolls very tightly with aluminum foil.
- Allow rolls to rise in a warm environment again for about 45-60 minutes or until doubled in size.
- Preheat the oven to 375°F (191°C). Bake rolls for about 25 minutes until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for 5 minutes.
- Whisk all of the icing ingredients together and drizzle over warm rolls. Serve warm. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
APPLE PIE CINNAMON ROLLS
Provided by Michelle
Number Of Ingredients 8
Steps:
- Heat oven to 350° degrees F.
- Lightly flour working surface.
- Unroll crescent rolls on working surface and make sure all seams are sealed. **Do not separate rolls.
- Spread softened butter over crescent roll dough.
- Mix brown and white sugar with the cinnamon and apple pie spice, then add chopped apples and stir well.
- Spread apple mixture on the crescent roll dough.
- Roll up dough and cut into 4 even pieces.
- Grease muffin tin. Place cinnamon rolls into muffin tin.
- Sprinkle cinnamon sugar on top of rolls.
- Bake for 20-22 min.
- Serve with ice cream and caramel sauce.
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APPLE PIE CINNAMON ROLLS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
5/5 (7)Total Time 1 hr 30 minsCategory Pastry
- The first thing we are going to do is make the apple pie filling. In a large skillet, melt the 4 tablespoons of butter on medium heat. Once the butter has melted add both sugars and stir until they slightly dissolve. Now add the apples and stir to make sure the apples are evenly coated.
- Add the corn starch to the cold water in a separate small bowl. Use a fork to whisk to make sure that the cornstarch is completely dissolved. Pour the cornstarch mixture into the apple mixture and continue to stir. You will notice the mixture getting thicker.
- Add the nutmeg and cinnamon to the apples. Continue to stir for about 10 minutes until the apple mixture is nice and thick like apple pie filling. Once this happens, take off the heat and allow to completely cool before using. You can put it in the fridge if you are in a hurry, but it must completely cooled.
CINNAMON ROLL DUTCH APPLE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (65)Total Time 2 hrsCategory BreakfastCalories 310 per serving
- Heat oven to 350°F. Separate dough into 8 rolls, and place cinnamon side up on counter. Let stand at room temperature 10 minutes. In small microwavable bowl, place icing from container; cover and refrigerate.
- Meanwhile, in medium bowl, mix flour, brown sugar and cinnamon. Cut in cold butter using fork or pastry blender until crumbly. Stir in pecans; set aside.
- Press and flatten each roll into 3 1/2-inch round. In ungreased 9-inch pie plate, place 1 roll in center; surround with remaining 7 rolls. Pat and press to stretch dough to cover bottom and side of pie plate. Make sure there are no holes between the flattened rolls. Bake 10 minutes.
- Spoon pie filling in center of cinnamon roll crust; top evenly with streusel. Bake 20 to 23 minutes or until edges of crust and topping are golden brown. Cover edges of crust with strips of foil during last 5 to 8 minutes of baking, if necessary, to prevent excessive browning. Cool 1 hour.
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Ratings 44Category BreakfastCuisine AmericanTotal Time 45 mins
- Combine all ingredients for the dough in bowl. Mix until evenly blended. Leave to rest for 15 minutes.
- Combine all ingredients for the filling in a pan. Simmer for 10 minutes or until apples are tender.
APPLE PIE CINNAMON ROLLS RECIPE - DELISH KNOWLEDGE
From delishknowledge.com
5/5 (1)Total Time 1 hrCategory BreakfastCalories 306 per serving
- In a medium saucepan, add the diced apples, 1 tbsp. sugar, 1 tbsp. butter, 1 tbsp. cinnamon, nutmeg and cardamom. Cook over medium heat until reduced and apples are very soft, about 20 minutes. Using a fork or potato masher, finely mash the apples. It should be the consistency of chunky applesauce. Let cool while you prepare the yeast.
- In a small saucepan heat the soy milk and 2 tbsp. butter until it reaches 110 degrees F. If you don’t have a thermometer, it should be warm to the touch but not hot.
APPLE PIE CINNAMON ROLLS - NAMELY MARLY
From namelymarly.com
5/5 (5)Total Time 2 hrs 10 minsCategory BreakfastCalories 325 per serving
- Pour milk in a small bowl and warm in the microwave for 10 seconds. Test the milk to make sure it’s not too warm. I usually put my finger in the milk – it should be slightly warmer than my finger. If it feels hot, then it needs to sit and cool for a bit. Once you've got the temperature just right, add the yeast. Stir for a bit and then allow the yeast to proof in the warm milk until foamy.
- In a separate bowl combine ground flaxseed, 2 cups of flour, corn starch, baking powder, baking soda, and salt to create the flour mix. Gradually add the flour mixture into wet ingredients and stir until you have a sticky dough.
- Place the dough on a well-floured surface, sprinkle with flour and knead for 5 minutes or so. If the dough becomes sticky again (and it probably will) sprinkle with more flour. Repeat this while you’re kneading until the dough forms a nice consistent texture. If you don’t like the idea of kneading, think of it this way – being on your feet and moving around in the kitchen, getting your hands involved in the effort is not something we do as much now as we used to. We spend far too much time sitting in front of screens in our lives. Kneading this dough is your chance to get in touch with the feel of your feet on the floor, your hands in the dough. It’s all good!
CINNAMON ROLL APPLE PIE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 3 hrs 30 mins
- Preheat oven to 350°F. Stack 1 piecrust evenly on top of remaining piecrust; roll out to a 16-inch circle on a lightly floured work surface. Fit inside a 10-inch cast-iron skillet. Prick bottom of piecrust all over with a fork. Cut and fit a sheet of parchment paper inside piecrust, leaving a 2-inch overhang on all sides. Fill with pie weights or dried beans. Bake in preheated oven until edges of crust begin to turn golden, about 15 minutes. Remove parchment paper and pie weights. Return piecrust to oven; bake until crust is golden and crisp, 10 to 15 minutes. Transfer to a wire rack; let cool about 10 minutes.
- Meanwhile, cook apples, sugar, and cinnamon in a large nonstick skillet over medium, stirring occasionally, until apples are tender, 15 to 20 minutes. Drain mixture, reserving liquid; transfer apples to a large bowl. Whisk together cornstarch and water in a small bowl. Return reserved apple liquid to skillet; bring to a boil over medium-high. Whisk in cornstarch mixture; cook, stirring constantly, until thickened, about 1 minute. Pour mixture over apples in bowl, and stir to combine. Pour apple mixture into cooled piecrust.
- Remove cinnamon rolls from package; reserve icing. Cut each of the 8 cinnamon rolls in half horizontally. Arrange cinnamon roll pieces on top of apple mixture in piecrust. Bake at 350°F until cinnamon rolls are golden brown, 20 to 23 minutes. Cover with aluminum foil; return to oven, and bake until cinnamon rolls are fully cooked through, about 10 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Spread reserved cinnamon roll icing over top of pie.
CINNAMON ROLL DUTCH APPLE PIE - A LATTE FOOD
From alattefood.com
Reviews 1Estimated Reading Time 7 minsCategory DessertTotal Time 1 hr 15 mins
- Mix apples with lemon juice, apple pie spice, cinnamon, nutmeg, flour, and granulated sugar. Allow to sit for 10 minutes.
- Cut Grands! Cinnamon Rolls Original in half horizontally (you will have 10 thin rolls). Use six of the rolls for the bottom of the crust and reserve the remaining four for the top crust.
- Press and flatten the six rolls into your 9” pie plate (I used a deep dish pie plate), making sure the rolls are flattened into a thin, even layer.
CINNAMON ROLL APPLE PIE - TASTES OF LIZZY T
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5/5 (3)Category DessertServings 8Calories 589 per serving
- Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs.
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From myrecipes.com
- Line the bottom of a lightly-greased pie dish with the flattened cinnamon buns, reserving 5 pieces for the top. Pour the apple mixture into the pie pan.
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Reviews 1Servings 8Cuisine AmericanCategory Pie
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5/5 (2)Category Puff PastryAuthor Nancy PiranCalories 417 per serving
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