CINNAMON ROLL - APPLE PIE BAKE

 I have been trying, not too hard, to get rid of some of my cookbooks since I have so many. So far we have taken 21 to Hillcrest Thrift Store, but that isn't even a dent in my collection. 

I found this recipe for a Cinnamon Roll - Apple Pie Bake in  Better Homes & Gardens' Hometown Favorites. It is actually pictured on the front cover of the cookbook and looks so delicious. It was one of a couple of recipes I discovered as I was going through it hopefully to give away. (Maybe soon.) It looked like something I might want to make for the gathering of my quilting friends' canasta group. That occasion came sooner than later.

Due to food sensitivities I needed something without dairy and soy. The list of ingredients looked like there wouldn't be a problem but as I had to buy the canned cinnamon rolls, I soon realized my problem. The popular brand of cinnamon rolls contains soybean oil so I couldn't use them. I checked the store brand and they did also. I was thinking I would have to find something else to bake when I picked up Annie's organic cinnamon rolls. They didn't have soybeans! Yay. I didn't drizzle any of the icing over the part I gave Friend Diane.

I decided to buy Granny Smith apples since they are tart and so tasty in an apple pie, but you can use your favorite apple.  I didn't think about it until after I put the apples in the oven to bake that I had forgotten to buy golden raisins. I didn't mention that to my friends and so no one missed them.

Everyone wanted to know the recipe and I have a feeling some of them will be making it. We might even see it again at one of our bi-monthly meetings.

Print recipe.

CINNAMON ROLL - APPLE PIE BAKE

1/2     cup sugar

2        tablespoons flour

1        teaspoon ginger

7        cups peeled, cored, and sliced apples (I used 6 Granny Smith apples)

1/4     cup water

1        (17.5 oz) pkg (5) refrigerated large cinnamon rolls with icing, quartered.

Preheat the oven to 350 degrees F. 

In a small bowl, combine the sugar, flour, and ginger. Set aside.

Prepare the apples (After I peeled the apples, I used my handy-dandy apple corer/slicer and made 8 wedges that I then cut into lengthwise.) and then dump them in an extra large bowl. Add the water and stir to coat.

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Dump the dry ingredients over top and then toss to cover.

Spread the mixture evenly into a 2 quart casserole baking dish.

Cover the dish with a lid or foil. Place a large cooking sheet lined with foil on the rack under the dish in the oven to catch any spills as it bakes.

Bake for 50 minutes until apples begin to soften.

Cut the cinnamon rolls into fourths and arrange evenly over the top of the baked apples. 

Return to the oven and bake uncovered for 25 to 30 minutes or until the cinnamon rolls are golden brown. Allow to cool for at least 30 minutes. 

Drizzle the icing that comes in the package over the top before serving.