Pple Cinnamon Roll Cupcakes
Ingredients:
1 can (8 oz) refrigerated cinnamon roll dough (with icing)
1 large apple (Granny Smith or Honeycrisp works best), peeled, cored, and diced
1 tablespoon unsalted butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup powdered sugar (for optional glaze)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or spray with non-stick cooking spray.
Prepare the Apple Filling:
In a small skillet over medium heat, melt the butter. Add the diced apple, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples soften and caramelize. Remove from heat and stir in the vanilla extract. Set aside to cool.
Cut the Cinnamon Roll Dough:
Open the can of cinnamon roll dough and carefully unroll each cinnamon roll. Slice each unrolled cinnamon roll into 3 strips (lengthwise), and flatten them slightly with your fingers.
Assemble the Cupcakes:
Spoon about 1 tablespoon of the caramelized apple filling onto each flattened cinnamon roll strip. Roll the dough back up, encasing the apples, and place each roll in a muffin cup, spiral side up. Gently press down on each roll to ensure it fits well in the cupcake liner.
Bake:
Bake for 15-18 minutes, or until the cinnamon rolls are puffed up and golden brown.
Cool and Glaze:
Allow the cupcakes to cool for about 5 minutes. Drizzle the provided cinnamon roll icing over the top of each cupcake for added sweetness.
Optional Glaze: If you prefer a thicker glaze, mix 1/2 cup powdered sugar with 1-2 teaspoons of water or milk until smooth. Drizzle over the cupcakes.
Serve:
Serve warm for the best gooey, delicious experience, or at room temperature as a sweet treat for any time of the day!
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Servings: 8 cupcakes