Apple Roll Recipes

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.

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.

APPLE ROLL

Steps:

• Preheat oven to 450*.
• Select apples that will cook quickly, peel, core and chop fine.
• Put sugar and water in a baking dish 2" deep.
• Cook for 5 mins.
• over low heat.
• Make bisquit dough while syrup is cooking.
• Roll dough about 1/4" thick and rectangular in shape.
• Spread dough with softened butter and sprinkle with cinnamon and sugar mixture.
• Add chopped apples and roll as for a jellroll.
• Cut rolls in 1" pieces and place cut side down in pan with syrup.
• Dot top with additional butter and sprinkle with cinnamon and sugar.
• Bake at 450* about 15 to 20 minutes, or until crust is golden brown.

APPLE ROLLS

Steps:

• Add in order given for dough. Roll 1/2" thick. Add cinnamon and half of sugar to chopped apples and spread evenly over dough. Roll up as for a cinnamon roll. Cut 1" slices. In baking pan, put remaining cups of sugar and water. Stir until dissolved. Place apple roll, cut side down, in syrup and bake in oven (325 degrees) about 30 minutes or until all syrup has been absorbed. Serve while with warm cream.,.

APPLE ROLL

Steps:

• 1. Preheat oven to 350. Make sure oven rack is in the middle. Grease two (2) 8-inch square baking pan using cooking spray and set aside. 2. Slice all five (5) apples thinly. Put apples in air fryer for 15 minutes at 400 degrees. At minute eight (8), flip the apples over so that both sides are evenly cooked. 3. While apples are cooking, in a medium bowl, whisk together flour, salt, baking powder, and graham cracker crumbs. Set aside.4. Using a mixer, mix butter and brown sugar together for 3-5 minutes. Mixture should be light and fluffy. 5. Beat in the egg. Mixture should still be light and fluffy. 6. Add the flour mixture to the batter and mix until smooth. 7. Divide the batter into two (2) even sections and put the batter onto the bottom of each of the square pans. I recommend baking each square dish one at a time so that they bake evenly. 8. Put one (1) baking pan into the center rack of the oven to bake for 17-20 minutes. 9. While the dough is baking, grab the finished air-fried apples and set aside. 10. In a saucepan, add water and set to boil. Once the water is boiling, add the apple slices, lime juice, and honey. Boil mixture for 15-20 or until the mixture becomes mushy or paste-like with little liquid left. Once cooked, turn off the heat and set apple mixture aside. 11. Once the first dough mixture has finished baking, set aside for cooling (about 20 minutes) and add the second square dish full of dough mixture. Set timer for 17-20 minutes.** **If you only have one (1) 8-inch square baking dish, you will need wait for the dough to cool and set aside the cook dough. Then re-grease the baking dish, add uncooked dough, and bake for 17-20 minutes. 12. Once both doughs are cooked and cooled, remove from pans and place side by side. Using a spatula or metal spoon, add mixture to the tops and spread evenly. Take one of the cooked doughs with the mixture on top and flip it onto of the other cooked dough (as if you were putting a sandwich together). 13. Using a pizza cutter or knife, cut the mixture into squares and enjoy!

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.

CRESCENT ROLL APPLE COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch pan.
• Mix sugar and cinnamon for topping together in a small bowl; set aside.
• Prepare cobbler: mix apple filling, applesauce, white and brown sugars, butter, vanilla, and lemon juice in a pan over medium heat; cook until thickened, about 5 minutes.
• Press 1/2 of the crescent dough into the bottom of the prepared pan to form a crust. Pour apple mixture over the crust and spread remaining crescent dough over top. Sprinkle with cinnamon-sugar.
• Bake in the preheated oven until crust is golden brown, about 25 minutes. Let cool 10 minutes before serving.

APPLE DUMPLING ROLL-UPS

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened (dough will be soft and sticky)., Turn dough onto a floured surface. Roll into an 18x12-in. rectangle. Sprinkle brown sugar and cinnamon to within 1 in. of edges; top with apples. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down., In a small saucepan, combine sauce ingredients; bring to a boil, whisking to blend. Cook and stir 3-4 minutes or until thickened. Pour over top., Bake, uncovered, until golden brown and bubbly, 45-55 minutes. Let stand 10 minutes before serving.