Perfect treat to make with your fresh picked apples are these gluten-free Apple Pie Cinnamon Buns topped with salted caramel drizzle. These are made using our Sweet Dough Mix and it is baked in a muffin pan.
CATEGORY
SWEET DOUGH
Gluten-Free Apple Cinnamon Rolls
INGREDIENTS
1 prepared dough of Lorraine's Sweet Dough Mix
Click HERE for mix preparation instructions.
APPLE PIE FILLING:
2 pounds Honey Crisp and Granny Smith combination
1/4 cup unsalted butter
1/4 cup granulated sugar
2 tablespoons packed brown sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
dash of nutmeg
1 teaspoon lemon zest (1 lemon)
1 tablespoons cornstarch
2 tablespoons water
2 teaspoons freshly squeezed lemon
EGG WASH:
1 egg
1 tablespoon water
Oven Temperature:
Preheat oven to 350ºF
Bake Time:
18 - 22 minutes or until golden brown
TO MAKE APPLE FILLING:
Combine all ingredients in a pan except for cornstarch, water and lemon juice. Bring to a boil and simmer for 15 min.
Drain apples and return juice back in a pot. It should be 1 cup, add additional water to make 1/2 cup. In a bowl, add 2 tablespoons water and cornstarch. Add lemon and cornstarch slurry to the pot. Pour thickened sauce over cooked apple. Mix and let cool completely before filling the rolls.
TO MAKE THE ROLLS:
Prepare 1 batch of Sweet Dough Mix.
Once the dough has time to chill in the refrigerator, roll the dough into 10" x 18".
Spread a thin layer of the Apple Pie filling making sure there are filling on the edges of the dough.
Roll the dough like a jelly roll.
Cut into 12 even portions.
Spray muffin pans with cooking oil and place the cut dough in the pan.
Let rise in a warm draft free area for 30 - 1 hour. Brush the tops with egg wash mixture. BAKE.
Let cool in the pan for 10 min. Remove from the pan and drizzle with prepared salted caramel if desired.
