Apple Cinnamon Rolls

I’m a little sad that Appleicious week is ending today but… it’s not good to wallow in sadness so I picked myself up with this gooey, buttery, apple, cinnamony, caramel goodness. All I can say is “OH MY GOODNESS!”

I found a recipe in a “Christmas at Home” magazine (not sure which year) for “Apricot-Pecan Cinnamon Rolls” using dried apricots and frozen biscuits. I wasn’t all that interested in the dried apricots – not because I don’t love apricots – I just wasn’t interested in having them in my cinnamon rolls. But, I was very interested in fact that they used frozen biscuits as a short cut in place of making dough. That sounded like a GREAT idea so I started experimenting with the idea.

My first attempt was your basic cinnamon roll with toasted pecans. I will share that recipe at a later date because they were seriously yummy. But, for Appleicious week, I decided to try the same method using apple pie filling and topping with some caramel because… well… caramel and apples just go together and I thought it would make these a little more special. OK – they were also very sweet. I would not recommend making these on a regular basis but they sure are a great treat every once and awhile or when you have overnight company. I made them on Sunday morning and brought them to church so I didn’t have to live with them in my house (Does this make me kind of like a pusher? Yipes!)

I think these could very easily be served as dessert… maybe with a little ice cream. Good gracious! Someone may need to plan an intervention.

Goodbye Appleicious week. I’m sad to see you go. But… I’m wiping away my tears with these scrumptious Apple Cinnamon Rolls.

Apple Cinnamon Rolls

I drizzled a little extra caramel sauce on the plate just to make it look purdy

Ingredients:

• 1 package frozen buttermilk biscuits (package of 12 – should be 24-26 ounces)
• 1/3 cup unsalted butter, room temperature
• 1/3 cup light brown sugar
• 1 teaspoon cinnamon
• 1 can apple pie filling, chopped so apples are in small pieces
• 1/2 cup toasted pecans, divided

Frosting:

• 1/2 stick (1/4 cup) unsalted butter, room temperature
• 2 oz. cream cheese, room temperature
• 1/2 teaspoon vanilla
• 1/2 cup powdered sugar

Garnish:

• Carmel ice cream topping
• (and half of the toasted pecans from above)

Spray a 9-inch square glass baking dish with non-stick cooking spray. Set aside

Arrange frozen biscuits in three rows of four on a lightly floured surface. Cover with plastic wrap and let sit until the biscuits are thawed (about 45 minutes).

While biscuits are thawing, preheat oven to 375 degrees and chop the apple filling.

Once biscuits are thawed, press together to form a rectangle.

Spread the dough evenly with the softened butter and sprinkle with the brown sugar and cinnamon. Spread the chopped apple filling over all and sprinkle with half of the toasted pecans.

Starting at the long end, roll the dough, being careful to keep dough together. Slice the roll into 1 inch slices and place rolls in prepared baking dish.

Bake for 35-45 minutes or until the rolls are golden brown. Remove from oven and sit on a cooling rack for 10 minutes to rest. While they are resting, make the frosting by combining all frosting ingredients with a wire whisk until smooth and creamy.

Spread frosting on rolls. Drizzle with a few spoonfuls of the caramel sauce and sprinkle with remaining toasted pecans.

You know you want to poke your fingers in there and taste it! Go ahead… no one is looking

Sweetest Blessings,
LeAnn