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While the pie crust is baking, make the mini cinnamon rolls. Mix up the butter, sugar, vanilla, and cinnamon in a bowl. Roll out one pie dough crust and spread half the cinnamon-sugar butter onto the crust, leaving about and inch around the crust without any. Roll up the crust, and cut thin cinnamon rolls. Repeat this with the second pie crust.
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Directions. Preheat oven to 350°. On a lightly floured surface, unroll pastry sheets. Using a floured 3-1/2-in. round cookie cutter, cut six circles from each sheet. In a small bowl, mix applesauce with 1-1/2 teaspoons cinnamon sugar. Place 2 teaspoons applesauce mixture on one half of each circle; dot with butter.
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Prepare a muffin tin by greasing the muffin cups. Be sure to cover the bottom and sides of each cup. Separate dough and press into and up sides of muffin cups. You should have 8 rolls to make 8 cups. Spoon about two generous tablespoons of apple pie filling into each cinnamon roll. Bake for 15-18 minutes until rolls are golden brown.
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Place the flattened cinnamon rolls into each muffin tin. Press gently into the muffin tin, and cut off extra around the edges. Fill each cup with apple pie filing. If your apple pieces are too big, make sure to cut them into 1/2-inch cubes. Bake for 15-18 minutes or until golden brown.
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Bake. Preheat the oven to 375 F, and position a rack in the center of the oven. Bake the pies for about 35-40 minutes, until the pastry is crisp and baked through, and the filling is bubbling. Let the pies cool on the baking sheet for several minutes, then transfer to a cooling rack.
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Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Set icing aside. Separate dough into 8 rolls. Press into and up sides of muffin cups. 2. Spoon 2 generous tablespoons pie filling into each dough-lined cup. 3. Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.
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Pre-heat oven 350 degrees. Place cupcake liners into a muffin pan. Take a cinnamon roll and flatten it as much as you can. Then stick it into the cupcake liner shaping into. a cup. Bake for 8 minutes. Remove from oven. If any of your cups have lost their cup shape, use a shot glass to fix your cups.
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Make the crust. Combine the flour and salt in a medium mixing bowl. Stir with a whisk until well mixed. Using a pastry cutter or two knives cut the butter into the flour until lentil-sized crumbs form. Drizzle the ice water over the flour to moisten it. Toss the mixture together with a fork to combine.
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Muffin tin (8 cups) - Provides the structure for baking the cinnamon roll apple pies. Oven - Used for baking the pies. Cooling rack - Allows the pies to cool evenly after baking. Drizzling tool or spoon - Used to drizzle the frosting over the cooled cinnamon roll apple pies. Serving plate or platter - For presenting and serving the.
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In a large bowl, add in the flour, cinnamon, nutmeg, and brown sugar. Stir to combine. Add in the apple slices and stir with a spatula until the apples are coated and the dry ingredients are evenly distributed. Microwave the filling for 3 minutes. Stir and microwave for an additional 3 minutes.
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Preheat oven to 375°F. Melt butter in a large skillet over medium. Add apples, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring often, until apples are just tender, 12 to 14 minutes. Whisk together cornstarch and water in a small bowl. Stir cornstarch mixture into apples.
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Preheat oven to 350° F. Unroll pie crust on lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Then press evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between the rolls.
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Bake the apple pie cups in the oven for 13-17 minutes or until the edges of the cup are golden brown and the filling is beginning to bubble. Remove from the oven and allow the cups to cool for 5-10 minutes before removing to a cooling rack. Drizzle with the icing from the cinnamon roll tube, caramel sauce, and chopped walnuts, optional.
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Roll out the top crust to a rough 12 x 6 inch long rectangle. Using your hands, rub softened butter on top, leaving a ½" border on one side. Mix together brown sugar, cinnamon and salt in a small bowl. Sprinkle the brown sugar mixture on top of the butter. Starting on one side, tightly roll up the dough.
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Instructions. Preheat the oven to 375 degrees F. Lightly spray 8 holes of a muffin pan with baking spray. Remove the cinnamon rolls from the tube and flatten each roll between your palms to create a flat disk. Press the flattened cinnamon roll into the bottom and up the sides of the prepared muffin pan.
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Press cinnamon roll dough into each muffin tin. Set aside. Scoop even amounts of apple pie filling into each of the muffin cups. Sprinkle crumble topping over each apple filled muffin cup. Lightly press the crumble down with your fingers. Bake for 15 minutes or until edges are bubbling and top is golden crunchy.
