Apple Carnival Buns Recipes

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APPLE CINNAMON ROLLS



Apple Cinnamon Rolls image

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

1 cup (240ml) whole milk*
2/3 cup (135g) granulated sugar
1 and 1/2 tablespoons (14g) Platinum Yeast from Red Star instant yeast (2 standard size packets)*
1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
2 large eggs, at room temperature
1/2 teaspoon salt
4 and 1/2 cups (563g) all-purpose flour (spoon & leveled), plus more for dusting/rolling
6 Tablespoons (85g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 Tablespoons ground cinnamon
2 cups chopped apples (peel if you'd like, about 2 medium apples)
1 cup (120g) confectioners' sugar
1/2 teaspoon pure vanilla extract
2 Tablespoons milk
2 Tablespoons warmed salted caramel

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.

CINNAMON APPLE BUNS



Cinnamon Apple Buns image

I have been making these for years. They are huge! and have just the right amount of sweetness....very close to "Cinabon" this recipe makes a big batch and does freeze well.

Provided by brkfst cook

Categories     Yeast Breads

Time 2h20m

Yield 20 rolls

Number Of Ingredients 12

1/2 cup warm water (between 105-110)
2 1/4 ounces active dry yeast (or 2 tablespoons)
2 tablespoons sugar
3 1/2 ounces instant vanilla pudding
1/2 cup melted butter (no substitutions)
2 eggs, well beaten
1 teaspoon salt
8 cups flour (approximate)
1 cup very soft butter
1 granny smith apple, peeled and diced small
2 cups firmly packed brown sugar
4 teaspoons cinnamon

Steps:

  • in a small bowl combine yeast, warm water, and sugar. set aside until foamy.
  • In a large bowl: make pudding according to package directions. add butter, eggs and salt. mix well.
  • add yeast mixture, blend.
  • gradually add flour and knead until smooth. adding sprinkles of flour to control stickiness.
  • once the dough is no longer sticky and soft and silky feeling (like a baby "bottom") the dough is ready.
  • place in a very large greased bowl.
  • cover and let rise until double in bulk (about 1 hr).
  • punch down and on a lightly floured surface role out dough to a 34 inch x 21 inch rectangle.
  • spread softened butter on the dough.
  • combine the brown sugar, cinnamon, and diced apples, spread over the dough leaving about an inch away from the ends.
  • gently and tightly roll up the dough.
  • with a knife, put a notch in the dough every 2 inches. then with string or thread place under roll at marking and make a criss-cross over to cut the roll.
  • place on greased cookie sheets, 2 inches apart.
  • lightly press down rolls with your hand.
  • cover and let rise again (about 30 minutes).
  • bake at 350 degrees for 15-20 minutes. take them out when the just begin to turn golden brown. DO NOT over bake!
  • frost hot rolls with frosting. (see recipe below).
  • frosting: 8 ounces cream cheese softened, 1/2 cup butter softened, 1 tsp vanilla, 3 cups powdered sugar, 1 tablespoon milk.
  • beat cream cheese and butter until light and fluffy, add vanilla and milk then gradually add powdered sugar. beat until smooth.

Nutrition Facts : Calories 432.1, Fat 15, SaturatedFat 9, Cholesterol 57.8, Sodium 304.2, Carbohydrate 68, Fiber 2.4, Sugar 27.9, Protein 7.2

OLD-FASHIONED APPLE DUMPLINGS



Old-Fashioned Apple Dumplings image

These are the ones my grandmother used to make: warm, flaky, apple-y sweet and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time-consuming. Serve warm with whipped cream or ice cream.

Provided by MICKI WOOD

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
½ cup butter
¾ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
  • On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
  • With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
  • In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
  • Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

Nutrition Facts : Calories 899 calories, Carbohydrate 147.8 g, Cholesterol 40.7 mg, Fat 35.4 g, Fiber 6.5 g, Protein 4.5 g, SaturatedFat 14.7 g, Sodium 434.2 mg, Sugar 115.4 g

CARNIVAL CARAMEL APPLES



Carnival Caramel Apples image

With four kids (one child whose birthday is November 1), we celebrate Halloween in style around our house. These caramel apples are a tried-and-true favorite year after year. -Gail Prather, Bethel, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 apples.

Number Of Ingredients 9

1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
Dash salt
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried
1 cup salted peanuts, chopped

Steps:

  • In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla. , Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set.

Nutrition Facts : Calories 526 calories, Fat 17g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 231mg sodium, Carbohydrate 94g carbohydrate (82g sugars, Fiber 4g fiber), Protein 6g protein.

APPLE CARNIVAL BUNS



Apple Carnival Buns image

Traditionally these were served in Denmark during carnival celebrations and are usually served with nuts and raisins. I edited the recipe to include apples (which I love) and omitted the nuts. Don't exceed the amount of filling though because they may burst when baking.

Provided by catercow

Categories     Breads

Time 45m

Yield 16 buns

Number Of Ingredients 10

1 (16 ounce) package hot roll mix
1/4 cup sugar
1/2 teaspoon cinnamon
4 medium apples, peeled and shredded
1/3 cup sugar
1 teaspoon lemon juice
1/2 cup raisins
1 1/2 cups powdered sugar
3 tablespoons skim milk
1/4 teaspoon vanilla

Steps:

  • Line baking sheet with parchment paper and prepare roll mix as directed, adding sugar and cinnamon to the dry ingredients.
  • Blend apples, sugar, and lemon juice and fold in raisins.
  • Divide roll dough in half and roll each half into 16 by 8 rectangle.
  • Using a pizza cutter, cut into 4 inch squares.
  • Place 1 tbsp filling in the center of each square and pull corners together, overlapping.
  • Preheat oven to 375 and place buns, seam side down, on the baking sheet. Cover and let rise for 20 minutes.
  • Bake buns about 15-20 minutes until puffed and golden. Allow to cool.
  • In a small bow, mix powdered sugar, milk, and vanilla until smooth and drizzle icing over the cooled buns.

Nutrition Facts : Calories 227.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 0.6, Sodium 367.2, Carbohydrate 45.2, Fiber 1.6, Sugar 27.9, Protein 2.6

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