Wednesday, June 24, 2015

Apple Pie Cinnamon Rolls

Apples, cinnamon, butter, and brown sugar, combined with frozen bread dough create these delicious apple pie infused cinnamon rolls. #sponsored
Hi everyone! Today I'm back sharing another tasty recipe using Rhodes frozen bread dough. I love when it's my turn to guest post on Rhodes Bake N Serve Blog, because it means I get to play around in the kitchen, and come up with a new tasty recipe to share with ya'll. 

For this month's recipe I chose to make cinnamon rolls with a twist! If you love cinnamon rolls and apple pie then you're going to love these Apple Pie Cinnamon RollsThese rolls are ooey gooey and come together easily using Rhodes Frozen Bread Dough

I love using frozen bread dough for a variety of recipes especially when I'm in a pinch for time. Frozen dough is perfect for baking, and taste just as good, and bakes up soft and fluffy just like homemade bread. 

These tasty sweet rolls are super simple to make. The filling is made from fresh apples, brown sugar, butter, and loads of cinnamon. I think these rolls are perfect for breakfast, brunch, dessert or even as a snack! Goodness no matter when you eat them I know these cinnamon rolls will not disappoint. 

I hope you'll head over to the Rhodes Blog where I'm guest posting today, and sharing the full recipe as well as step by step photos on how to make these easy Apple Pie Cinnamon Rolls. 

Click here to visit the Rhodes Bake-N-Serv Blog 

Apple Pie Cinnamon Rolls

1 - Loaf Rhodes bread dough or 14 Rhodes dinner rolls, thawed but still cold
3 - tablespoons butter, softened
2 - 3 small apples, chopped
2/3 - cup brown sugar
1/4 - cup sugar
2 - teaspoons cinnamon + additional for dusting over apples

Vanilla Glaze:
1 1/2 - cups powdered sugar
2 - Tablespoons butter
1/2 - teaspoon vanilla extract
2-3 tablespoons milk, use more if needed

In a small bowl combine the brown sugar, sugar, and cinnamon. Chop the apples and set aside. Line a 13 x 9 inch baking dish with parchment paper or spray with non stick baking spray.

Lightly spray the counter top with non-stick baking spray. Roll the bread dough into a 9 x 12 –inch rectangle or as close as you can roll it out to that size. 

Spread the softened butter to within one inch of the dough on all sides. Sprinkle the brown sugar mixture evenly over the dough.

Scatter the apples on top of the brown sugar mixture. Add a light dusting of cinnamon over the apples.

Starting from the long side roll up the dough tightly and seal the ends. Using a sharp knife or dental floss, cut into 12 equal pieces.

Place each roll cut side up into prepared 9 x 13 inch baking pan. Spray a piece of plastic wrap with non stick spray and place over rolls.

Let the rolls rise until double in size (about 1 hour). Remove the plastic wrap and bake in a preheated 350 F degree oven for 20 - 25 minutes or until golden brown.

Remove from the oven and let rolls slightly cool on a baking rack. Combine the glaze ingredients and drizzle over warm cinnamon rolls and serve.

To freeze (unbaked rolls): These rolls are freezer friendly. After cutting and shaping the cinnamon rolls, and before rising, place each roll onto a large baking sheet. Place the baking sheet into the freezer and freeze the rolls until hardened. Remove the rolls and place in a large zip-lock freezer bag, label and date.

Baking frozen rolls: To bake the rolls, remove from the freezer and place the rolls into a lightly greased 13 x 9 inch baking pan. Let the rolls come to room temperature, then lightly cover the rolls with plastic wrap that has been sprayed with non-stick spray. Let frozen rolls rise until double in size. Remove the plastic wrap and bake in a preheated 350 F degree oven for 20 - 25 minutes or until golden brown. Ice with glaze and serve.

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This is a sponsored post on behalf of Rhodes. I'm a contributing guest blogger on Rhodes Bake N Serv Blog, where I share recipes and ideas using Rhodes Products. All opinions stated above are 100% my own. 


Anonymous said... #

So where do I find the recipe?

Colleen said... #

Anonymous; you can find the recipe here. . .

Thanks for the recipe. They look absolutely wonderful. I do like using Almond extract in place of the vanilla in my icing. Really gives it a nice flavor but then I also put almond extract mixed in my cool whip. Almond flavored cool whip really tastes great, especially with a dollop on pumpkin pie.

Ernie Hendrix said... #

What can I substitute if we don't have Rhodes Bread Dough in my stores? This recipe sounds wonderful and I would really like to try it.

Tina Butler said... #

Any brand frozen bread dough or even store brand can be used.