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Apple Cinnamon Wrap with Cream
Most people think of wraps as savory. Why not mix it up and use them as a vessel for something sweet? This apple cinnamon dessert is easy to make and very tasty. The rich sauce adds a shock of sugar, perfect for those who wish to indulge their sweet tooth without going overboard.
Get creative and swap in other fruits like peaches or blueberries — any fruit should do the trick!
Click here to see 9 Quick and Easy Wrap Recipes.
- 1 Tablespoon unsalted butter
- 2 Granny Smith apples, peeled and cut into chunks
- 1/4 Cup plus two tablespoons sugar, plus more for dusting
- 1 Tablespoon cinnamon, plus more for dusting
- 1 Tablespoon lemon juice
- 1 Cup heavy whipping cream
- 2 fajita-size wraps
Apple Cinnamon Quesadilla
Apples, cinnamon, and cream cheese are a delicious combination in this Apple Cinnamon Quesadilla recipe.
The whole-wheat wrap crisps up perfectly in a skillet and keeps this snack in the “healthy carbs” column.
A drizzle of honey (or maple syrup if you prefer) takes this fruity quesadilla from healthy snack to tempting treat.
The original recipe is incredible, but there are plenty of ways to modify: Instead of apples, you could try sliced pears or peaches, or use an all-fruit spread like sugar-free apple butter. Swap the cinnamon for ground ginger or nutmeg.
For a slightly lower-calorie treat, choose Neufchâtel cheese instead of cream cheese (available in most grocery stores right next to the cream cheese).
Apple Cinnamon Wrap with Cream - Recipes
September marks the beginning of fall, and more importantly, apple picking season. Nothing says fall more than baked apples. As you wander through the orchard with bags or even a wheelbarrow, selecting your favorite apples, one might imagine the countless possibilities in utilizing these fall beauties. Joy Cone has teamed up with Reynolds Wrap® Foil to bring you the perfect sweet and comforting treat as the weather begins to turn cold and the leaves start to fall: Oven-Baked, Apple Crumb Topped Cinnamon Roll Waffle Cones. Take a trip back to Grandma’s kitchen with this new spin on spiced apples and delicious baked goods to warm up your tummies and Bring Joy Home.
Fried Cinnamon Apples
- ¼ cup – Melted Butter
- ¼ cup – Sugar
- 1 Tbsp. – Ground Cinnamon
- 2 – Granny Smith Apples, sliced
Preheat oven to 350 degrees. While preheating, core and fine chop apples with skin. Melt butter over medium heat. Add apples, cinnamon, and sugar and stir into the hot butter, thoroughly coating apples. Cook apples until slightly softened, about 5 to 8 minutes. Once cooked, place apples in bowl to cool. In microwave, heat other ¼ cup of butter until melted. In small bowl, combine flour, cinnamon, brown sugar, and add melted butter. Stir until combined and resembling course crumbs. Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and add crumb mixture. Bake for 10 minutes. Open cinnamon roll container and place a single roll onto cutting board. Cut cinnamon roll into 4 pieces. Gently place cinnamon roll dough cubes into Joy Waffle Cone. Do not pack dough into cone. Tear off a 16” sheet of Reynolds Wrap® Non-Stick Foil and lay on flat surface, dull side facing up (as dull side has the non-stick properties). Gently center dough-filled cone onto foil sheet and double fold all corners inward, leaving room for heat to circulate inside. Lightly press and seal any open seams. Place in oven and bake for 13 minutes. When finished baking, remove cone from the oven and let sit for a few minutes. Carefully untwist top. Take caution as there could be steam. Remove icing lid and place container in microwave. Microwave in 10 second increments until icing is slightly thinned. Once the cone is cool enough to handle, unwrap from foil. Dice a slice or two of warm apples into bite-sized pieces. With spoon, place diced apples on top of cone. Drizzle with hot icing and immediately sprinkle on apple & crumb topping.
Apple Cinnamon Scones
Make Ahead and Storage: You can make and cut or scoop the dough, wrap the pieces in plastic wrap, and refrigerate for up to 12 hours before baking. Unwrap and bake directly from the refrigerator. The baked scones are best eaten fresh from the oven, but they will keep airtight for up to 4 days. Reheat leftover scones by splitting them in half and toasting in a little butter on a hot griddle or in a cast-iron pan. Why It Works: In the grand tradition of recipes made with the cut-in method, scones are tender on the inside and lightly crisp on the outside. Generally speaking, the main difference between a scone and a biscuit is the liquid used to bind the ingredients. Using cream rather than buttermilk gives scones a tighter, denser, and oh-so-rich crumb. Pro Tip: I like my fruit scones almost marbled with fruit, which means that if the fruit is really juicy, I don't mind if it breaks down a bit during mixing. But if you want to keep the fruit more intact, here's how: Make the dough without adding the fruit, then divide it into 3 pieces, sprinkle a third of the fruit onto each piece, and gently work the 3 pieces together, then shape and bake.
Apple Cinnamon Scones is adapted from "The Fearless Baker: Simple Secrets for Baking Like a Pro" © 2017 by Erin Jeanne McDowell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Caramel Cinnamon Apple Enchiladas
So, we’re settling into fall here in the Midwest. I go into fall with mixed feelings. I love, love, love 80-85 degree temperatures of summer, but I also like the coziness of fall. Changing leaves, crackling fires, sweaters, and the beginning of comfort food season. We’re going to ease into the fall season with this recipe. So, in case you haven’t had enough apple recipes already, I have one to add to your arsenal. You’ll want to keep this one front and center.
This recipe smacked me upside the head while I was watching TV. The program I was watching showed a dessert consisting of baked apples nestled in a fried flour tortilla. Because I love apples and fried dough in general, I was thinking it looked pretty good. But then I thought that there was so much that could be done to improve it. And so here we are – Caramel Cinnamon Apple Enchiladas.
We’re not actually going to fry anything here, so right there it’s already healthier for you. Bonus! Baked, not fried. You’re welcome.
We’ll start out by making our apple filling. I know some of you will take a short cut on this step and just buy apple pie filling. If you’re in a hurry, sure okay, we can let that go. I guess. However, if you have the time, I’d highly recommend making your own. It’s so delish! So much more flavorful than the canned stuff.
So, back to the apple filling. I used Granny Smith apples, one of the more “traditional” baking apples. Granny Smith are a bit tart, and they balance out the sweetness of the sugar in this recipe. However, if you’re not down with tart apples, feel free to mix it up. Maybe do a mixture of tart apples with sweet apples. Some other options for tart apples are Empire and Cortland. Good choices for sweet apples are Golden Delicious, Jonagold, and Braeburn. All of these apples hold their shape and don’t become mushy when cooked.
We want the apples to be in chunks, so if you have one of those all-in-one peeler/corer/slicer contraptions that automatically slices, it may not be the best thing to use in this case. I peeled the apples and then used a corer/divider gadget to speed up the chopping process.
A couple of notes on the tortillas. Make sure you flip the tortillas over after coating with the cinnamon/sugar mixture. We want the coating to be on the outside after rolling the tortillas. Also, keep the apple filling at one end of the tortilla to aid in keeping the filling completely inside the tortilla.
After baking, the tortillas are topped with caramel sauce and chopped pecans. Normally, I’d suggest making your own caramel sauce, but the amount of caramel sauce needed for this recipe is so minimal that it’s just not worth your time. Unless you happen to have some homemade caramel sauce at-the-ready, store-bought caramel ice cream topping warmed in the microwave works just fine.
This Caramel Cinnamon Apple Enchilada recipe is a really straightforward apple dessert that is simply divine! It’s like apple pie in a wrap. All the flavors of fall pulled together in a neat little package.
Fresh Apple Cinnamon Scones
"What are you making? It smells like a fall day. " That was the reaction the first time we baked these moist, flavorful scones. Fresh diced apple and cinnamon chips complement each other beautifully, flavor-wise and a topping of crunchy, cinnamon-enhanced coarse sugar is the perfect foil to the scones' tender texture.
- 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
- 1/3 cup (67g) granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon Apple Pie Spice or cinnamon
- 8 tablespoons (113g) butter, cold
- 3/4 cup (78g) fresh apple, in 1/2" pieces (about half a medium apple) leave the skin on, if you like
- 3/4 cup (113g) cinnamon chips or 1/2 cup (71g) cinnamon sweet bits*
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (128g) applesauce, unsweetened preferred
*Substitute 3/4 cup (113g) caramel chips or butterscotch chips, if desired
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.
Work in the butter just until the mixture is unevenly crumbly it's OK for some larger chunks of butter to remain unincorporated.
Stir in the chopped apple and cinnamon chips.
In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
Perfect your technique
Fresh Apple Cinnamon Scones
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.
To make the topping, stir together the coarse sugar and cinnamon. Brush each circle with a bit of water or milk, and sprinkle with the topping.
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit there should be about 1/2" space between them, at their outer edges.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This time in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through the edge shouldn't look wet or unbaked.
Remove the scones from the oven, and cool briefly on the pan. Scones are best served warm with butter and/or jam (or even apple butter) if you like.
Storage information: When they're completely cool, wrap in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
Tips from our Bakers
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Apple Cinnamon Scones.
Apple Pie Cinnamon Rolls
1 Stick Unsalted Butter
3 lbs Granny Smith Apples, peeled, cored and diced
½ C Light or Dark Brown Sugar
½ C Martinelli’s Apple Cider or Martinelli’s Apple Juice
2 tsp Cinnamon
½ tsp Allspice
¼ tsp Cloves
¼ tsp Nutmeg
1 tsp Kosher Salt
1 C Whole Milk, heated to 115°
5 T Unsalted Butter, melted, plus more for greasing
2¼ tsp (1 packet) Dry Instant Yeast
3 T Granulated Sugar
½ tsp Kosher Salt
4¾ C All-Purpose Flour, divided, plus more for kneading and rolling
3 Large Eggs
2 oz Cream Cheese, at room temperature
2 T Unsalted Butter
1 T Martinelli’s Apple Cider or Martinelli’s Apple Juice (plus more if needed)
½ tsp Pure Vanilla Extract
1 C Powdered Sugar (add more if needed)
Two all-time classic favorites combine for one divinely delicious dessert. Sweet caramelized Granny Smith apples fill these fresh-baked, cinnamon rolls flavored with nutmeg, allspice, and Martinelli’s Gold Medal Apple Juice, topped with tempting, melting cream cheese frosting.
2 Ingredient Cinnamon Roll Apple Cobbler
It doesn’t get any easier than this! This simple homemade dessert recipe is made with just a can of apple pie filling and a tube of Pillsbury cinnamon rolls. And trust me, these two ingredients are a match made in heaven, especially when you serve it warm and top it with vanilla ice cream. Yum!
Now that it’s September, I’ve been craving anything and everything fall related, and this easy apple cobbler reminds me of Thanksgiving only without any of the hassle. In fact, it’s easier than most dump cakes!
Super Quick & Easy Cinnamon Roll Apple Cobbler Recipe
- 1 (20oz) can of apple pie filling
- 1 tube of Pillsbury Cinnamon Rolls
- vanilla ice cream (optional but not really)
Now that you’ve got your ingredients, simply cut the cinnamon rolls up into quarters and toss them with the apple pie filling. Spread the mixture onto the bottom of a small greased baking dish and bake for about 25 minutes in a 375 degree oven.
Bake until the cinnamon rolls are cooked all the way through and start to brown, and then drizzle the icing that comes with the cinnamon roll tube all over the top.
Enjoy alone or with a big heaping scoop of vanilla ice cream. No, wait a minute. Ice cream is a must. I think it might be forbidden to eat cobblers without it.
I was a little worried that the cinnamon rolls might be soggy, but they turned out just right! However, I would recommend a 2 quart baking dish or anything large enough so that the cinnamon rolls aren’t completely buried in the apple mixture before baking.
A super quick and easy dessert recipe! You won't beleive how simple this apple cobbler is to make with just a can of apple pie filling and a single tube of cinnamon rolls.
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Part fast-food-chain apple pie and part Kellogg’s Pop-Tart, this recipe brings together the best of both worlds. With fresh apples glazed in a cinnamon-infused sauce and wrapped in a flaky cinnamon pastry, this toaster tart is like a hand-held apple pie.
Game plan: You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze.
You can make the dough a day in advance just be sure to let it soften at room temperature for about 10 minutes before rolling out.
Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended.
This recipe was featured as part of our Make Your Own Pop Tarts project.
Tips for Christmas and Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
- 1 Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
- 2 Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
- 3 Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.
For the apple-cinnamon filling:
- 1 Using a vegetable peeler or paring knife, peel the apples and discard the peel. Core the apples, then cut them into 1/4-inch-thick slices and again into 1/4-inch pieces. Combine all the ingredients in a medium frying pan over medium heat. Cook, stirring, until the sugar has dissolved and the apple juices begin to release, about 5 minutes. Continue cooking until the apples just begin to soften, about 3 minutes more. Remove the pan from heat.
- 2 Set a mesh strainer over a medium heatproof bowl and transfer the apples and all of the juices to the strainer set aside to cool. Meanwhile, roll out the dough.
To assemble the tarts:
- 1 Heat the oven to 375°F. Line a baking sheet with parchment paper set aside.
- 2 Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Place the baking sheet in the refrigerator.
- 3 Whisk the egg and water in a small bowl until evenly combined set aside.
- 4 Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over. Transfer 2 tablespoons of the cooled apple juices to a medium bowl and set aside for the glaze set the remaining juices aside.
- 5 Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Spoon about 1 heaping tablespoon of the apple filling onto each rectangle and spread it into an even layer, leaving a 3/4-inch border. Top each rectangle with 1 1/2 teaspoons of the remaining apple juices.
- 6 Place the pricked rectangles on top of the apple-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.
For the glaze:
- 1 Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
- 2 Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry. Let set before eating, about 15 minutes.
Tips on making homemade galettes
Galettes are way easier to make than pies and tarts. A few key things to remember when making a galette from scratch are:
Don’t overstuff the galette — I like to mark where the edge of the filling should be with a pie plate (I explain how to do this in the recipe below). I also make sure to lay the apple slices out in an even layer. If you put too much filling inside the galette, the crust might not bake properly and the filling might ooze out while the galette is in the oven.
Dot the top with butter — I know it seems odd to place cold butter on top of the apple galette and not inside with the filling, but trust me on this! The butter melts in the oven and adds a subtle richness to this dessert.
Use cooking apples — Technically, you can use any apple variety you’d like in this cinnamon apple galette recipe, but I find that cooking apples (like Granny Smiths) work best. Cooking apples typically aren’t as juicy as, say, a Fuji or Honeycrisp apple and therefore there’s less risk of your crust becoming soggy.
Use cold butter — It’s important that you use cold butter in both the crust and on top of the galette. You’ll get the best texture this way, and the crust will hold its shape better in the oven.