Sunday, July 15, 2012

Caramel Apple Cinnamon Rolls

Fall is my favorite season, and the scent of cooked apples and cinnamon is the best scent representation of Fall, don't you think?  
The original recipe was from Studio 5, but I tweaked it and it's (in my never to be humble opinion) even better! 
 I am not a baker, so I like shortcuts when it comes to baking desserts. Thats why I use the Rhodes "Anytime' Cinnamon Rolls.  If you want, you can make your own dough or use the "regular" Rhodes frozen Cinnamon Rolls but you'll have to place them in a non-stick sprayed pan, cover loosely with non-stick sprayed plastic and let rise 2 hours in a warm place-too much effort when I want my dessert NOW!

12 Rhodes Anytime! Cinnamon Rolls (comes in 6 pack rounds-need 2) thawed, but still cold (easier to cut when cold).
1-21oz. can apple pie filling; dice up apples in mixing bowl.
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup graham cracker crumbs (to make crumbs mash graham crackers in a plastic bag)
1/2 chopped pecans (opt.)
2 packets cream cheese frosting (included with cinnamon rolls)
1 cup of caramel ice cream topping

  • Cut rolls into four pieces and arrange in a non-stick sprayed, 9x13 pan; set aside.
  • In a small bowl combine apple filling, brown sugar, cinnamon, graham cracker crumbs and pecans.
  • Sprinke apple mixture over cinnamon rolls.
  • Bake at 350 for 30-40 minutes or until well browned.
  • Combine the 2 packets of cream cheese frosting with the caramel topping then heat in microwave for 30 seconds or more until it's a "pour-able drizzle" mixture. Drizzle over top of individual, warm slices of apple-cinnamon rolls right before serving. "Welcome Fall!"

No comments:

Post a Comment