Cinnamon Apple Wreath Recipes

CINNAMON-APPLE WREATH

Steps:

• Heat oven to 200°F. Cut apples lengthwise from stem end through core into 1/4-inch slices. Dip apples into lemon juice to prevent browning; place on wire racks. Carefully place wire racks on oven rack. Bake 4 hours.
• Remove wire racks from oven and place on heatproof surface. Let apples stand about 2 hours or until completely dry. Place dried apples on waxed paper. Coat each side with 2 light coats of spray varnish, following manufacturer's directions.
• Tie 10-inch cinnamon sticks together. Attach to front of wreath with 6 inches of the ribbon. Glue dried apple slices and 3 1/2-inch cinnamon sticks to front and side of wreath, using glue gun. Attach leaves to ribbon on 10-inch cinnamon sticks. Make a bow with the remaining ribbon, and attach to wreath. Attach wire hanger if desired.

CINNAMON APPLE WRAPS

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll out pastry into a 10-in. square; brush with 1 tablespoon butter. Fold into thirds. Roll into a 10-in. x 6-in. rectangle; cut lengthwise into four strips. Brush with butter., Combine sugar and cinnamon; sprinkle half over the strips. Place an apple wedge on each; wrap pastry around apple. Line a baking sheet with foil and coat the foil with cooking spray. , Place wraps on prepared pan. Brush with remaining butter; sprinkle with remaining cinnamon-sugar. Bake at 400° for 28-32 minutes or until golden brown. Serve warm.

CINNAMON ROLL WREATH RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, and softened butter and mix until it becomes a spreadable paste.
• Roll out the pizza dough and evenly spread the cinnamon filling over it.
• Roll the dough back up into a tube.
• Cut the tube in half lengthwise.
• Twist the dough to form one long braid.
• Bring both ends together to create a circular shape.
• Bake for 35 minutes, or until the dough is cooked through.
• In a medium bowl, beat together the cream cheese, melted butter, and vanilla with a hand mixer. Add the powdered sugar and beat until smooth.
• Drizzle the glaze over the cinnamon wreath.
• Enjoy!

CINNAMON APPLE WREATH

Steps:

• IMPORTANT: You will also need 1 Straw wreath, 10 inches in diameter
• Heat oven to 200°F
• Cut apples lengthwise from stem end through core into 1/4-inch slices.
• Dip apples into lemon juice to prevent browning; place on wire racks. Carefully place wire racks on oven rack.
• Bake 4 hours.
• Remove wire racks from oven and place on heatproof surface.
• Let apples stand about 2 hours or until completely dry.
• Place dried apples on waxed paper.
• Coat each side with 2 light coats of spray varnish, following manufacturer's directions.
• Tie 10-inch cinnamon sticks together.
• Attach to front of wreath with 6 inches of the ribbon.
• Glue dried apple slices and 3 1/2-inch cinnamon sticks to front and side of wreath, using glue gun.
• Attach leaves to ribbon on 10-inch cinnamon sticks.
• Make a bow with the remaining ribbon, and attach to wreath.
• Attach wire hanger if desired.
• Tips:
• - Make the dried apples ahead of time. When it's time to make the wreath it will all come together in a snap.
• - Pick up Rome apples for this project. With their pretty red skin and white flesh they are particularly nice in this wreath, though other types of apples are also attractive.

APPLE CINNAMON WREATH

Steps:

• Preheat the oven to 190ºC.In a jug, add the milk, sugar and yeast, set aside to foam. Add the egg yolk and butter and mix to combine.In a large bowl combine the flour and salt. Pour the milk mixture over the dry ingredients and stir with a wooden spoon until the dough comes together. Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a clean, oiled bowl, cover with cling film, and leave it for about an hour or until it has doubled in size.While the dough rises, whisk together the butter, sugar, cinnamon and ground almonds for the filling. Set aside.Knock back the dough with your fist, then on a floured surface, roll the dough to a rectangle of about 50x60cm in size.Leaving a 2cm boarder, spoon the cinnamon filling over the rolled out dough (keep about 1 tbsp of the filling for the end). Then scatter over the apple.Roll up the dough and using a sharp knife, cut the log in half length-wise..Plait the two pieces together, trying to keep the open layers exposed so the cut ends remain on top. Pinch the ends together to form a wreath.Transfer it to a sheet pan lined with baking paper. Brush the wreath with the remaining tablespoon of filling. Cover with a damp tea-towel and set aside for 15-20 minutes to allow it to slightly rise.Bake the wreath for 25-30 minutes. Serve warm.Recipe reprinted with permission of FoodMonger. To see more recipes, click here.

CINNAMON-APPLE STRATA

Steps:

• Grease an 8-inch square baking dish.
• Place apples, butter, brown sugar, 1/2 tablespoon cinnamon, and salt into a skillet over medium heat. Saute until sugar bubbles, about 5 minutes. Set aside.
• Place eggs, half-and-half, cream cheese, and remaining cinnamon into a blender and blend until smooth.
• Scatter cubed bagels, cooked apples, and pecans in the bottom of the prepared baking dish. Pour egg mixture on top, making sure to submerge bagel cubes. Let sit in the refrigerator 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until no liquid remains, 30 to 40 minutes. Serve hot.

OVERNIGHT CINNAMON WREATHS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight., In a small bowl, mix brown sugar and cinnamon. Turn onto a floured surface; divide dough in half. Roll 1 portion into a 16x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a parchment-lined 12-in. pizza pan or 15x10x1-in. baking pan, seam side down. Shape into a ring; pinch ends together to seal. (Filling may leak slightly during baking; be sure to use a rimmed baking pan.), Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling. Repeat with remaining dough and filling., Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., For egg wash, in a small bowl, whisk egg and water until blended; brush over wreaths. Bake 18-22 minutes or until golden brown., For glaze, in a small bowl, mix confectioners' sugar, cream and vanilla. Spread over wreaths.

CINNAMON APPLE TOAST

Steps:

• In a small saucepan, combine cornstarch, cinnamon, nutmeg, and apple juice; whisk until well blended. Bring to a boil, reduce to a simmer. Cook and stir for 5 minutes, or until slightly thickened. Store in an air tight container in the refrigerator until ready to use.
• Preheat oven to 500 degrees F (260 degrees C).
• Place apples in a microwave-safe dish and drizzle with apple syrup. Microwave on high for 1 minute, or until tender; set aside. Toast bread and arrange apple slices on top. Drizzle with syrup.
• Bake in the preheated oven for 5 minutes, watching carefully to prevent burning. Sprinkle with cinnamon, if desired. Serve immediately.