Preheat oven to 400 degrees F (200 degrees C).
Arrange 8 cinnamon rolls on a baking sheet; gently press the middle of each roll with the back of a spoon creating an indentation. Spoon apple pie filling into each indentation. Place a second roll atop each filled cinnamon roll, sealing edges together. Repeat with remaining rolls and filling.
Bake in the preheated oven until rolls are browned, 10 to 12 minutes. Swirl icing over warm rolls.
br>Mix the sugar and cinnamon together in a bowl. Sprinkle
Prepare cinnamon rolls.
Then heat butter in an iron spider. Add sugar and water.
Let cook 1 minute in spider.
Sprinkle with sliced almonds.
Then cool, cut the roll into equal parts, about 1-inch thick.
Place close together, cut side down, in spider. Let rise until light and bake 20 minutes in moderate oven at 350\u00b0, until golden brown.
Invert the spider, remove rolls.
4 cups for 1/2 recipe) . Stir until just mixed, cover
I use day old cinnamon rolls.
Use a 17-inch
Sift yeast, flour and cinnamon into a large bowl. Stir
Spread pie filling into a greased 8-inch square baking dish.
Set aside icing from cinnamon rolls.
Arrange rolls around edge of baking dish.
Bake at 400\u00b0 for 15 minutes.
Cover and bake 10 minutes longer or until golden brown.
Spread icing over rolls.
Serve warm.
(Recipe courtesy: Taste of Home's Quick Cooking Magazine).
Thaw cinnamon rolls (about 2 hours at room
Same recipe as Cinnamon Rolls except only roll dough to 1/2-inch thick and add raisins along with cinnamon.
Roll dough and place seam side down into loaf pan; be sure to tuck the ends down under and bake at 350\u00b0 until loaf sounds hollow.
ough into two halves.
CINNAMON ROLL DIRECTIONS:
Roll each
ugar, and 1/2 tablespoon cinnamon.
Stir well to mix
ans; set aside. After Parkerhouse Rolls dough has risen per directions
Divide dough in half.
Roll dough into rectangle to about 1/2-inch thickness.
Melt 1 stick margarine in a 9 x 13-inch pan. Pour over dough, leaving some in pan.
Spread generous amount of brown sugar on top of dough.
Sprinkle on cinnamon.
Roll up into jelly roll.
Slice into 1-inch rolls and place into pan.
Let rise in warm place until doubles in bulk.
Bake at 400\u00b0 until brown. Make glaze of 1 cup powdered sugar and milk.
Drizzle on hot rolls.
Combine berries, sugar, tapioca, water and vanilla in CROCK-POT slow cooker; top with cinnamon rolls.
Cover; cook on LOW 4 to 5 hours.
Serve warm, drizzled with icing.
Note: This recipe was designed to work best in a 5-quart CROCK-POT slow cooker. Double the ingredients for larger CROCK-POT slow cookers, but always place cinnamon rolls in a single layer.
the brown sugar, and the cinnamon. In a separate bowl melt
prinkle with the brown sugar, cinnamon and apple. Roll up from
n too much flour or rolls will be tough.
Form
the dough with the cinnamon topping which consists of
lling, combine brown sugar and cinnamon in a bowl. Spread softened
he brown sugar and ground cinnamon until blended. Feel free to