Apple Pie Cinnamon Rolls (Print Version)
# Ingredients:
→ Cinnamon Rolls
01 -
2 (6 ounce) cans refrigerated Pillsbury biscuits (5 count biscuit tube)
02 -
2 ½ teaspoons ground cinnamon, divided use
03 -
3 medium Granny Smith apples, peeled and diced small
04 -
¼ cup granulated sugar
05 -
¼ cup packed light brown sugar
06 -
4 teaspoons fresh lemon juice
07 -
¼ teaspoon ground nutmeg
08 -
¼ teaspoon salt
09 -
4 teaspoons all-purpose flour
→ Glaze
10 -
1 cup powdered sugar
11 -
2 tablespoons milk
# Instructions:
01 -
Preheat the oven to 375°F and spray a 12-cup muffin pan with nonstick baking spray, preferably one with flour.
02 -
Remove the biscuits from their packaging and place on a parchment-lined or other nonstick surface. Flatten to a 3-inch diameter.
03 -
Sprinkle 1 ½ teaspoons of cinnamon evenly over all biscuits, coating both sides.
04 -
Place the flattened biscuits into the prepared muffin pan, pressing them into the bottom and up the sides to form a cup shape.
05 -
Bake in the oven for 6-8 minutes until golden brown and the dough is cooked through.
06 -
While the dough is still soft, quickly use the bottom of a shot glass to press and shape the dough into a deeper cup. Set aside.
07 -
In a large skillet, combine diced apples, granulated sugar, brown sugar, and lemon juice. Cook over medium heat, stirring until the sugars dissolve.
08 -
Stir in the remaining 1 teaspoon cinnamon, nutmeg, and salt. Sprinkle in the flour and cook for 1-2 minutes until the mixture thickens.
09 -
Spoon the apple mixture evenly into the prepared dough cups.
10 -
In a small bowl, whisk powdered sugar and milk until smooth. Drizzle the glaze over the filled cups.
11 -
Serve the apple pie cinnamon rolls while still warm.
# Notes:
01 -
Ensure the dough cups are still soft when shaping them to avoid cracking.