ust combined.
(save some for the board if kneading by
hite sugar, brown sugar, and cinnamon together in a small bowl
Pour pie filling into an 8-inch round layer pan.
Heat at 400\u00b0 for 15 minutes.
Separate cinnamon rolls and dip edges in butter, then in pecans.
Arrange, topping side up, on top of hot pie filling.
Bake at 400\u00b0 for 25 to 30 minutes, until golden brown. Combine lemon peel and icing; spread on rolls.
Yield:
6 to 8 servings.
br>Mix the sugar and cinnamon together in a bowl. Sprinkle
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.
nd mix well.
Knead for 5 minutes. The dough texture
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.
ups flour (4 cups for 1/2 recipe) . Stir until just mixed
Knead dough on medium-high for 5 minutes.
Lightly
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).
I use day old cinnamon rolls.
Use a 17-inch
Sift yeast, flour and cinnamon into a large bowl. Stir
nd to the other. Avoid quick back and forth movements with
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.
up of the brown sugar, cinnamon and butter until blended. Set
ugar, and 1/2 tablespoon cinnamon.
Stir well to mix
Cover and allow to rest for 10 mins.
In a
n yeast and let sit for 10 minutes. VERY IMPORTANT: The
Thaw cinnamon rolls (about 2 hours at room
nto a floured board, knead for 1 minute. This dough is