CINNAMON ROLL APPLE PIE RECIPE BY TASTY
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
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
CINNAMON-SUGAR APPLE PIE
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
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.
APPLE PIE-CINNAMON ROLLS
I mixed together 3 different recipes to make these apple pie-cinnamon rolls as amazing as possible.
Provided by Epper Marshall
Categories Bread Yeast Bread Recipes
Time 2h55m
Yield 24
Number Of Ingredients 22
Steps:
- Combine warm water, yeast, and 1 tablespoon sugar in a small bowl. Set aside to activate, about 5 minutes.
- Mix butter, 1/2 cup sugar, eggs, and salt together in a large mixing bowl. Stir in activated yeast mixture. Stir in warm milk. Add flour 1 cup at a time, mixing well.
- Knead dough on a well-floured surface, adding flour until dough is no longer sticky. Place dough in a well-greased bowl and let rise, 1 1/2 to 2 hours.
- Meanwhile, combine apples and sugar for filling in a large saucepan. Let stand until juice starts to release. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard for 1 minute, stirring frequently. Stir tapioca, lemon juice, and cinnamon into the mixture. Boil hard for 1 minute more; remove from heat.
- Punch down risen dough and separate into 2 pieces. Roll out 1 piece into a large rectangle, about 9x13 inches and 1-inch thick. Spread 3 tablespoons melted butter all over the dough. Spread 1/2 of the apple mixture as evenly as possible over dough. Sprinkle 1/4 cup brown sugar evenly over apples. Roll dough as tightly as possible and squish seams together. Use a sharp knife or a piece of unflavored dental floss to slice dough into about a dozen 1-inch-thick rolls. Place rolls into a greased 9x13-inch baking dish. Repeat with second piece of dough. Let rise until doubled in size, 30 minutes to 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden, 20 to 22 minutes.
- Meanwhile, mix sugar, water, and corn syrup together in a medium-large saucepan. Bring to a boil over high heat, whisking until sugar is dissolved. Let mixture boil until it turns caramel-colored, 5 to 12 minutes, watching so that it doesn't burn. Reduce heat to low; slowly stir in cream, vanilla extract, and salt. Continue to simmer caramel topping until thickened, about 1 minute more.
- Remove cinnamon rolls from the oven and drizzle with caramel while hot.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 60.4 g, Cholesterol 46.2 mg, Fat 11.4 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 356.7 mg, Sugar 38.1 g
APPLE-RAISIN CINNAMON BUN PIE
There's more than meets the eye in this tricky pie. At first glance, it looks like a pan full of cinnamon buns, but cut into it and there's apple pie filling underneath! Big and little kids can help with measuring ingredients and even rolling out the dough (though parents should be nearby in case they need help).
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie.
- Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie.
- Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain.
- Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.)
- Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It's OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes.
- Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
- If using a glaze, whisk together the confectioners' sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.
CINNAMON SWIRL APPLE PIE
Apples and cinnamon go together like peanut butter and jelly. It's no wonder my kids love this scrumptious cinnamon roll apple pie recipe that uses a shortcut ingredient to make a deliciously fun crust. -Barbara Curran, Lebanon, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust., For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack., Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie.
Nutrition Facts : Calories 369 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 399mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE PIE-CINNAMON ROLL CASSEROLE
An easy apple pie-cinnamon roll casserole.
Provided by CaroleJordan
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk milk, eggs, cinnamon, and vanilla extract together in a bowl.
- Heat butter in a skillet over medium heat. Add apples and brown sugar; cook until softened, 7 to 10 minutes.
- Place chopped cinnamon roll dough in an 8-inch square baking pan. Pour egg mixture over rolls. Top with apple mixture and included cinnamon roll icing.
- Bake in the preheated oven until golden and bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 62.7 g, Cholesterol 72.6 mg, Fat 12.9 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 590.4 mg, Sugar 25 g
CINNAMON BUN PIE
Make and share this Cinnamon Bun Pie recipe from Food.com.
Provided by hannahactually
Categories Yeast Breads
Time 4h22m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast in warm water and milk.
- Knead in dry ingredients. Add butter. Let rise for 45 minutes.
- After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface. Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.
- Roll up the rectangle into a long cylinder. Cut into fourteen, 2-inch pieces. Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic. Let rise another 45 minutes before baking 12-22 minutes at 375°.
- To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.
- While the buns are still warm, spread the frosting generously over them and serve immediately. Watch as they disappear before your very eyes.
Nutrition Facts : Calories 703.3, Fat 31.6, SaturatedFat 19.7, Cholesterol 87.7, Sodium 1910.5, Carbohydrate 98.1, Fiber 2.1, Sugar 54, Protein 8.8
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CINNAMON BUN APPLE PIE | KING ARTHUR BAKING
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- Make the double crust. Prepare your double pie crust according to the recipe, whether it’s your own or our Classic Double Pie Crust. If you’d like to see step-by-step instructions for how to make pie dough, complete with photos and video, check out our Pie Baking Guide.
- Prep the cinnamon bun crust. Once your crust has properly chilled and feels cold to the touch, you’re ready to roll. (If your crust has been chilling for more than 30 minutes, let it rest at room temperature for about 10 minutes so it softens slightly and becomes easier to work with.)
- Roll out the bottom crust. It’s time to work with the larger piece of dough, which will soon become your bottom crust. Roll out the dough using a similar method as the top crust — either with a light dusting of flour, pieces of parchment paper, or a silicone rolling mat.
- Get the apples ready to bake. While the crust chills, you can prep the apples according to your recipe. Most call for peeling, coring, and slicing.
- Slice and roll. Remove your cinnamon-sugar log from the fridge and place it on a cutting surface. Using a sharp knife, cut the log into 1/2" slices.
- Mix up a killer filling. Back to those apples you set aside (which are still looking perfectly pristine since you tossed them with lemon juice) — it’s time to use them in your filling.
- Build the pie. It’s time for one of the most exciting parts of pie baking: assembling the pie. Remove the bottom crust from the fridge but leave the top crust to chill.
- Transfer and crimp the top crust. The top crust will be slightly fragile, though it’ll be easier to work with after having been chilled. The gentlest, most foolproof way to move your cinnamon bun pie crust is using the “conveyor belt method.”
- Bake your pie. It’s time to put your gorgeous pie into the oven and watch it become a golden-brown beauty. Bake the pie according to your directions.
- Revel in success. Apple pie can be quite messy if it’s served warm. If you have the time and the willpower, consider letting the pie cool completely before slicing.
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