APPLE CARNIVAL BUNS
Traditionally these were served in Denmark during carnival celebrations and are usually served with nuts and raisins. I edited the recipe to include apples (which I love) and omitted the nuts. Don't exceed the amount of filling though because they may burst when baking.
Provided by catercow
Categories Breads
Time 45m
Yield 16 buns
Number Of Ingredients 10
Steps:
- Line baking sheet with parchment paper and prepare roll mix as directed, adding sugar and cinnamon to the dry ingredients.
- Blend apples, sugar, and lemon juice and fold in raisins.
- Divide roll dough in half and roll each half into 16 by 8 rectangle.
- Using a pizza cutter, cut into 4 inch squares.
- Place 1 tbsp filling in the center of each square and pull corners together, overlapping.
- Preheat oven to 375 and place buns, seam side down, on the baking sheet. Cover and let rise for 20 minutes.
- Bake buns about 15-20 minutes until puffed and golden. Allow to cool.
- In a small bow, mix powdered sugar, milk, and vanilla until smooth and drizzle icing over the cooled buns.
Nutrition Facts : Calories 227.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 0.6, Sodium 367.2, Carbohydrate 45.2, Fiber 1.6, Sugar 27.9, Protein 2.6
CARAMEL APPLE CINNAMON BUNS
Balance the sharp flavour of apple with the sweetness of caramel and a tangy soft cheese icing to make these toffee-apple-inspired cinnamon buns
Provided by Cassie Best
Categories Afternoon tea
Time 1h25m
Yield Makes 12 buns
Number Of Ingredients 17
Steps:
- Prepare the dough for the buns the day before you want to bake them, if you have time - this will develop a better flavour. Warm the milk in a pan until steaming but not boiling. Add the butter and swirl the pan for 1-2 mins until the butter has melted and the milk cooled slightly. It should be just warm.
- Put the flour in a large bowl, or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl, then ½ tsp salt to the other. Whisk together, then pour in the warm buttery milk. Mix until the ingredients form a soft dough (it should be a little sticky), then tip onto a lightly floured work surface and knead by hand for 8-10 mins, or keep the stand mixer going for 5 mins or so. The dough will feel stretchy and soft when it's ready - you should be able to pull it apart without it breaking straightaway (this means the gluten has been developed). Lightly oil a bowl, add the dough and cover. Leave to rise at room temperature for a few hours, or until the dough has doubled in size. Or, chill overnight.
- To make the apple filling, cook the apples, butter, sugar and 1 tbsp water in a pan for 5-10 mins until soft and sticky. Add a splash more water if the pan looks dry or the sugar starts to burn. Leave to cool.
- If the dough has been chilled, take it out of the fridge 30 mins before shaping. For the cinnamon butter, mix the butter, sugar, vanilla and cinnamon together with a pinch of salt. Tip the dough onto a lightly floured surface, shape into a rough rectangle, then roll out until it's about 50 x 40cm. Spread the cinnamon butter over the dough and all the way out to the edges. Spoon over the apple filling.
- Working from one of the longer sides, roll the dough up as tightly as you can into a sausage shape. Cut into 12 equal pieces. To easily do this, first cut the dough in half crosswise, then cut each half into three pieces, then halve each piece. Line a large round baking dish or cake tin (about 33cm) with baking parchment. Arrange the buns, cut-side up, in the dish or tin. Make sure the tails of the buns (where the dough opens) are tucked in towards the middle of the tin, so they don't unfurl when baked. Leave some space around each bun, as they will expand as they prove. Cover loosely and leave to rise for 30 mins-2 hrs (depending on how hot your kitchen is) until the buns are puffed up and touching at the sides. Heat the oven to 200C/180C fan/gas 6.
- Bake for 35-40 mins until golden. Check the buns after 25 mins - if they still look a little doughy at the centre but the edges are burning, cover with foil and continue baking. Leave to cool in the tin while you make the icing.
- Mix the soft cheese, icing sugar and cinnamon together. Spread over the buns while still slightly warm, so the icing drips into the swirls of the buns a little without melting completely. Loosen the caramel with a drop of milk, if needed, then drizzle over the icing. Leave to set for 30 mins before serving.
Nutrition Facts : Calories 434 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
EASY APPLE CINNAMON ROLLS
These cinnamon rolls are filled with diced apples and are frosted with a creamy mixture of cream cheese, pancake syrup, and confectioners' sugar.
Provided by Hungry Jack
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter an 8x8 pan.
- Combine the apples and syrup in a saucepan and cook over medium heat until the juice from the apples is gone. Set aside to cool.
- Mix together 2 cups pancake mix, milk, and 1 tablespoon syrup until a soft dough forms. Sprinkle the counter with the remaining pancake mix and knead the dough a few times. Make sure you keep enough pancake mix under the dough. Gently press the dough into a 12x8 rectangle using your hands.
- Spread the cooled apples on top of the dough.
- Mix together the brown sugar, granulated sugar, cinnamon, and 1 tablespoon butter. Sprinkle over the apples. Gently roll the dough up starting from the shorter side. If your dough sticks to the counter, slide a butter knife gently under the roll and push some pancake mix underneath the roll.
- Slice the log into 9 even rolls. Place the rolls in the prepared pan. Mix together the remaining tablespoon of melted butter and syrup. Drizzle over the rolls in the pan. Bake for 20 to 22 minutes. Remove and cool for a few minutes.
- Mix together the frosting ingredients and spread over the warm rolls. Drizzle with extra syrup, if desired.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 55.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 3.2 g, Sodium 515.2 mg, Sugar 27.9 g
CARNIVAL CARAMEL APPLES
With four kids (one child whose birthday is November 1), we celebrate Halloween in style around our house. These caramel apples are a tried-and-true favorite year after year. -Gail Prather, Bethel, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 apples.
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla. , Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set.
Nutrition Facts : Calories 526 calories, Fat 17g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 231mg sodium, Carbohydrate 94g carbohydrate (82g sugars, Fiber 4g fiber), Protein 6g protein.
CARNIVAL CANDY APPLES
These apples are just like the ones you had at a carnival as a kid. The hard candy coating is sweet with a slight cinnamon flavor. Super easy to make, these would be great to have at a kid's party or for Halloween. We loved these with a crisp red apple, but have fun experimenting with different types of apples.
Provided by MaryJane Kent
Categories Other Snacks
Time 30m
Number Of Ingredients 8
Steps:
- 1. Remove stems from apples.
- 2. Wash and dry apples.
- 3. Place a popsicle stick in each apple, set aside.
- 4. Cook sugar, corn syrup, water, butter, cinnamon oil and red food coloring to hard crack stage.
- 5. Roll apples in syrup.
- 6. Set on greased foil to cool.
CINNAMON APPLE BUNS
I have been making these for years. They are huge! and have just the right amount of sweetness....very close to "Cinabon" this recipe makes a big batch and does freeze well.
Provided by brkfst cook
Categories Yeast Breads
Time 2h20m
Yield 20 rolls
Number Of Ingredients 12
Steps:
- in a small bowl combine yeast, warm water, and sugar. set aside until foamy.
- In a large bowl: make pudding according to package directions. add butter, eggs and salt. mix well.
- add yeast mixture, blend.
- gradually add flour and knead until smooth. adding sprinkles of flour to control stickiness.
- once the dough is no longer sticky and soft and silky feeling (like a baby "bottom") the dough is ready.
- place in a very large greased bowl.
- cover and let rise until double in bulk (about 1 hr).
- punch down and on a lightly floured surface role out dough to a 34 inch x 21 inch rectangle.
- spread softened butter on the dough.
- combine the brown sugar, cinnamon, and diced apples, spread over the dough leaving about an inch away from the ends.
- gently and tightly roll up the dough.
- with a knife, put a notch in the dough every 2 inches. then with string or thread place under roll at marking and make a criss-cross over to cut the roll.
- place on greased cookie sheets, 2 inches apart.
- lightly press down rolls with your hand.
- cover and let rise again (about 30 minutes).
- bake at 350 degrees for 15-20 minutes. take them out when the just begin to turn golden brown. DO NOT over bake!
- frost hot rolls with frosting. (see recipe below).
- frosting: 8 ounces cream cheese softened, 1/2 cup butter softened, 1 tsp vanilla, 3 cups powdered sugar, 1 tablespoon milk.
- beat cream cheese and butter until light and fluffy, add vanilla and milk then gradually add powdered sugar. beat until smooth.
Nutrition Facts : Calories 432.1, Fat 15, SaturatedFat 9, Cholesterol 57.8, Sodium 304.2, Carbohydrate 68, Fiber 2.4, Sugar 27.9, Protein 7.2
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