Apple Pie Stuffed Cinnamon Rolls
A delightful twist combining apple pie and cinnamon rolls, perfect for breakfasts or gatherings.
Ingredients
For the Cinnamon Rolls
- 2 packs Pillsbury Grands cinnamon rolls (5 count)
- 1 tbsp butter for greasing muffin tin Use softened butter
For the Apple Filling
- 4 large apples (2 Honeycrisp and 2 Granny Smith) Peeled, sliced, and diced
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1/4 cup melted butter
- 2 tbsp cornstarch dissolved in 3 tbsp water
For the Streusel Topping
- 5 tbsp partially melted butter Used in streusel
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (for streusel)
- 1/2 tsp ground cinnamon (for streusel)
For the Icing
- 1/4 cup melted butter (for icing)
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla
- 1/2-1 tsp cinnamon (for icing) Adjust to taste
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- Use softened butter to grease each muffin cup thoroughly.
- Press each cinnamon roll into the greased muffin cups, creating a small cavity in the center.
- Prepare the apples by peeling, slicing, and dicing them into small pieces.
Filling and Topping
- Combine the diced apples with the brown sugar, cinnamon, lemon juice, melted butter, and cornstarch dissolved in water.
- Transfer the apple mixture into the cavities of the pressed cinnamon rolls.
- Mix the streusel topping ingredients until crumbly, then sprinkle over the apple filling.
Baking
- Bake the rolls in the preheated oven for 15 minutes, loosely covering the pan with foil for the first 5 minutes.
- Let the rolls cool in the muffin tin for 5-10 minutes.
Icing
- Prepare the icing by whisking together melted butter, powdered sugar, milk, vanilla, and cinnamon until smooth.
- Drizzle the icing generously over the top of each cinnamon roll before serving.
Notes
For best results, be sure to follow all tips provided and adjust the recipe according to taste.