Cinnamon Roll Apple Pie Recipe 475

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CINNAMON ROLL APPLE PIE RECIPE BY TASTY



Cinnamon Roll Apple Pie Recipe by Tasty image

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

5 granny smith apples, sliced
2 cans cinnamon roll
½ cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch

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



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 ROLL APPLE PIE BAKE



Cinnamon Roll Apple Pie Bake image

Two of your favorite fall treats--apples and cinnamon rolls--come together in this delicious apple bake. So easy and perfect for breakfast, brunch or dessert!

Provided by Danelle

Categories     Desserts

Time 1h30m

Number Of Ingredients 8

1/2 cup granulated sugar
2 tablespoons flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of salt
7 cups peeled, sliced apples
1/4 cup water
1 (17.5 oz.) package refrigerated cinnamon rolls with icing

Steps:

  • Preheat oven to 350 degrees. In a large bowl, combine sugar, flour, ginger, cinnamon and salt. Add apples and water and toss to coat well.
  • Spoon apple mixture into a deep dish pie pan. Cover with foil and bake for about 40 minutes, or until apples are just beginning to soften.
  • Cut cinnamon rolls into quarters. Remove apples from oven and arrange cinnamon roll pieces on top. Return to oven and bake for an additional 25-30 minutes, or until golden brown. Spread icing over warm cinnamon rolls before serving.

Nutrition Facts : Calories 166 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 113 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

MAKE-AHEAD APPLE PIE CINNAMON ROLL BREAKFAST BAKE



Make-Ahead Apple Pie Cinnamon Roll Breakfast Bake image

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

1/2 cup sugar
1 teaspoon ground cinnamon
2 cans (17.5 oz) refrigerated Pillsbury™ Grands!™ Flaky Cinnamon Rolls with Original Icing (5 Count)
1/4 cup butter, melted
1 cup apple pie filling with more fruit (from 21-oz can)

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

2 INGREDIENT CINNAMON ROLL APPLE COBBLER



2 Ingredient Cinnamon Roll Apple Cobbler image

A super quick and easy dessert recipe! You won't beleive how simple this apple cobbler is to make with just a can of apple pie filling and a single tube of cinnamon rolls.

Provided by Lilly

Categories     Dessert

Number Of Ingredients 3

1 tube Pillsbury Cinnamon Rolls
1 (20oz) can of apple pie filling
vanilla ice cream ((optional))

Steps:

  • Preheat your oven to 375 degrees and grease a 2-quart baking dish.
  • Cut each cinnamon roll into 4 bite-sized pieces and toss them with the apple pie filling.
  • Place the mixture into your prepared dish and bake uncovered in the center rack of your oven for 20-25 minutes, or until the cinnamon rolls are cooked through and golden brown.
  • Remove from the oven and spread the frosting that came with the tube of cinnamon rolls all over the top.
  • Enjoy warm with vanilla ice cream.

CINNAMON-SUGAR APPLE PIE



Cinnamon-Sugar Apple Pie image

Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. -Renee Schettler Rossi, New York, New York

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 10 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/4 cups cold lard
6 to 8 tablespoons cold 2% milk
FILLING:
2-1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
9 cups thinly sliced peeled tart apples (about 9 medium)
1 tablespoon bourbon, optional
2 tablespoons all-purpose flour
Dash salt
3 tablespoons cold butter, cubed
TOPPING:
1 tablespoon 2% milk
2 teaspoons coarse sugar

Steps:

  • In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally., Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely., Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 633 calories, Fat 30g fat (12g saturated fat), Cholesterol 34mg cholesterol, Sodium 169mg sodium, Carbohydrate 90g carbohydrate (62g sugars, Fiber 2g fiber), Protein 4g protein.

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