Friday, February 28, 2014

Apple Pie Cupcakes

· 1 can refrigerated cinnamon rolls
· 1 can of apple pie filling
· 4 teaspoons ground cinnamon, divided
· 8 tablespoon brown sugar
· ½ cup chopped pecans
· Whipped cream or whipped topping, for garnish
· Caramel topping, optional for garnish

1. Preheat oven to 400 degrees. Lightly spray 8 regular-size muffin cups with cooking spray.
2. Spread cinnamon roll dough out on counter and let them sit at room temperature about 10 minutes. Then flatten the dough and use it to line the muffin cups.
3. Divide the pie filling between the 8 dough-line muffin cups, cutting apples to fit, if necessary. Sprinkle a ½ teaspoon of cinnamon, 1 tablespoon of brown sugar and pecans on each one.
4. Bake for 8-12 minutes, being careful not to burn. Cool on a wire rack for about 10 minutes. Remove cupcake from muffin tin and dollop with whipped cream (or topping), more pecans and caramel sauce, if desired. These are best served warm.

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