Apple Cinnamon Streusel Roll Recipes

APPLE-CINNAMON STRUDEL

Steps:

• Preheat oven to 400 degrees; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet; refrigerate.
• In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl. To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Spread filling on a second rimmed baking sheet; let cool completely.
• With one short side of dough facing you, mound filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down.
• Brush pastry with reserved melted butter; sprinkle with remaining 2 tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.

APPLE CINNAMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CINNAMON ROLL APPLE STREUSEL RECIPE - (4.5/5)

Steps:

• Preheat oven to 350ºF. Take out cinnamon rolls from container, slice each one into 6-8 small pieces, set aside. Crack 2 eggs and whisk them together in a bowl, add 1/2 cup of heavy cream. To your mixture, add 2 tablespoons flour, 3 tablespoons cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon vanilla extract, stir to combine. In a large casserole dish, put all of your chopped cinnamon rolls, then drizzle the wet mixture, covering the rolls completely. Spoon out dollops of apple pie filling on top of your mixture, spacing them out evenly. In a separate bowl combine 1/2 cup brown sugar, 1/2 cup flour, 1 cup chopped pecans, 1/2 teaspoon cinnamon and a stick of softened butter, stir to combine. Sprinkle nut mixture over top of your apple, cinnamon roll and egg mixture, dispersing it as evenly as possible. Bake at 350ºF for 45 minutes. Drizzle cinnamon roll icing on top, serve with ice cream if desired, and enjoy!

CINNAMON ROLL APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll cinnamon rolls onto a work surface to desired thickness; press into the bottom of a 9x13-inch baking dish.
• Mix oats, brown sugar, flour, 1 tablespoon cinnamon, and salt on a bowl; add margarine and mix until crumbly.
• Spread apples over cinnamon roll crust. Mix white sugar and 1 teaspoon cinnamon together in a bowl and sprinkle over apples; top with oat mixture.
• Bake in the preheated oven until apples are tender, 40 to 50 minutes.
• Place icing in a microwave-safe bowl; heat in microwave until warmed, 20 to 30 seconds. Pour icing over crisp.

EASY APPLE CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F. Butter an 8x8 pan.
• Combine the apples and syrup in a saucepan and cook over medium heat until the juice from the apples is gone. Set aside to cool.
• Mix together 2 cups pancake mix, milk, and 1 tablespoon syrup until a soft dough forms. Sprinkle the counter with the remaining pancake mix and knead the dough a few times. Make sure you keep enough pancake mix under the dough. Gently press the dough into a 12x8 rectangle using your hands.
• Spread the cooled apples on top of the dough.
• Mix together the brown sugar, granulated sugar, cinnamon, and 1 tablespoon butter. Sprinkle over the apples. Gently roll the dough up starting from the shorter side. If your dough sticks to the counter, slide a butter knife gently under the roll and push some pancake mix underneath the roll.
• Slice the log into 9 even rolls. Place the rolls in the prepared pan. Mix together the remaining tablespoon of melted butter and syrup. Drizzle over the rolls in the pan. Bake for 20 to 22 minutes. Remove and cool for a few minutes.
• Mix together the frosting ingredients and spread over the warm rolls. Drizzle with extra syrup, if desired.

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 STREUSEL BARS

Steps:

• Preheat oven to 350°F
• Butter a nonstick square about 10 inches square, or blouse with foil.
• Combine together the graham cracker crumbs, flour, brown sugar, sugar and cinnamon in large bowl.
• Add melted butter and mix with fork until all the mixture is moist.
• Reserve 1 1/4 cups of this mixture into a bowl and squeeze the rest at the bottom of prepared pan.
• Spoon the apples into small pieces on the bottom of cookies.
• Sprinkle then 1 1/4 cups of reserved dough over apples, like a crumble.
• Bake for 30-40 minutes or until apples are tender and the streusel, lightly browned.
• Remove from oven and let cool completely.
• Combine the milk and then the powdered sugar in a small bowl and mix with a spoon until well blended.
• Decorate the bar, dropping the icing on the mesh surface.
• Cut into bars and serve at room temperature.
• Store bars in an airtight container.