Easy Cinnamon Apple Rolls Recipe

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Easy Cinnamon Apple Rolls Recipe

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This recipe is simplified by starting with frozen bread dough. Chopped apple contributes to the texture and taste. I like to surprise my family with these rolls on weekend mornings.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 25 min.

Ingredients

  • 1 loaf (1 pound) frozen white bread dough, thawed
  • 2 tablespoons reduced-fat margarine, softened
  • 1 tablespoon ground cinnamon
  • 1 small tart apple, peeled and chopped
  • 3/4 cup raisins
  • 1/2 cup chopped pecans

Directions

Roll dough into a 12-in. x 9-in. rectangle. Brush with margarine; sprinkle with cinnamon. Sprinkle apple, raisins and pecans evenly over dough. Roll up jelly roll style, starting at a long side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 11-in. x 7-in. baking dish. Cover and let rise until doubled, about 1 hour. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Yield: 1 dozen.
Originally published as Cinnamon Rolls in Country Woman March/April 1997, p36

Nutritional Facts

1 each: 183 calories, 6g fat (0 saturated fat), 0 cholesterol, 234mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1 loaf (1 pound) frozen white bread dough, thawed
  • 2 tablespoons reduced-fat margarine, softened
  • 1 tablespoon ground cinnamon
  • 1 small tart apple, peeled and chopped
  • 3/4 cup raisins
  • 1/2 cup chopped pecans
  1. Roll dough into a 12-in. x 9-in. rectangle. Brush with margarine; sprinkle with cinnamon. Sprinkle apple, raisins and pecans evenly over dough. Roll up jelly roll style, starting at a long side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 11-in. x 7-in. baking dish. Cover and let rise until doubled, about 1 hour. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Yield: 1 dozen.
Originally published as Cinnamon Rolls in Country Woman March/April 1997, p36

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