cinnamon Archives - The Midnight Baker

Cinnamon Roll Apple Casserole

Judith Hannemann — Sat, 04 Jul 2020 23:00:14 +0000

A cinnamon roll dessert casserole that’s so delicious you won’t believe how easy it is to make!

Cinnamon Roll Casserole Tastes Homemade

Having a well-stocked pantry comes in handy lots of times. It will save the day if you have last-minute company or a late-night snack attack. That’s been the case with me more times than I care to mention.

Mostly though, I no longer live in an urban area where the corner store can see you through in an emergency. When a trip to the nearest store is 10 miles away, you make sure you have what you need.

This dessert takes advantage of that. This is a recipe that uses convenience ingredients. The original recipe is pretty basic, just having the two major ingredients; and it’s very good. But I added a couple of things that make it even better.

Adjust For Taste

The beauty of recipes that use convenience ingredients like this cinnamon roll casserole is that you can adjust them to suit any personal tastes.

Since these types of recipes don’t depend on accurate measurements like a careful formula, you can change up amounts as you see fit.

For instance, if you like more fruit than cinnamon roll, use only one can of cinnamon rolls to one can of pie filling.

You can also use a different fruit pie filling if you want. This is one of those recipes that’s totally up to you.

Add Ins

As I said, the basic two-ingredient recipe is pretty darn good as-is. So doing anything else isn’t really necessary.

I chose to add other stuff to it. Mainly, that was nuts because I had a few pecans left over. You can use walnuts too if you have them instead.

And what isn’t better with butter–not much–so I dotted the top of the casserole with about two tablespoons.

The Recipe

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Cinnamon Roll Apple Casserole

Store-bought ingredients, homemade taste.

Prep Time5

Cook Time45

Course: Dessert

Cuisine: American

Keyword: apple desserts with pie filling, refrigerated cinnamon roll recipes

Servings: 8

Calories: 291kcal

Author: Judith Hannemann

Ingredients

2 cans refrigerated cinnamon rolls with icing packet included
21 oz can apple pie filling
1/2 cup pecans coarsely chopped
2 tbs butter

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Grease or spray a 13 x 9-inch pan.
Separate canned cinnamon rolls into individual rolls. Cut rolls into quarters. Place in a large bowl and mix in the pie filling and chopped nuts.
Turn into prepared pan and dot with the butter.
Bake for 40-45 minutes or until rolls are golden brown. Cool for 15 minutes then drizzle with the icing that came with the rolls.

Notes

f you want a fruitier casserole, use 1 can of rolls and bake in a 8-inch square pan.

Nutrition

The post Cinnamon Roll Apple Casserole appeared first on The Midnight Baker.

Chunky Apple Donuts

Judith Hannemann — Tue, 16 Jun 2020 23:00:58 +0000

You might want to call these apple donuts fritters, but whatever you call them they’re delicious!

Calling All Apple Lovers

Do you love apples? If the answer is yes, then you’re going to love these donuts because they are literally loaded with apples!

Each “fritter” contains about one whole apple. There’s just enough batter to hold the apples together so the great apple flavor really shines through.

Any good eating apple will do for these apple donuts. Of course, the flavor is dependent on the type of apple you use. My favorite is Granny Smith because they hold up well when cooked and they also have a slight tartness that is very refreshing.

If you have a favorite apple, that’s what you’d use.

Use Good Oil

The oil you use to deep fry these beauties is pretty important.

The very best oil to use is peanut oil. It has a high smoke point so there’s essentially minimal breakdown of the oil. That breakdown is responsible for that lingering odor you get after doing anything deep fried. Not saying there isn’t some odor associated with peanut oil, but it’s far less than what you’d get with oils with a lower smoke point. Peanut oil is pricier than other oils, but if you do an amount of frying, it’s worth the cost. You can strain it and use it again for something similar, but of course, you can’t use it indefinitely. I use mine about 4 times then discard it.

Your next best choice is plain old vegetable oil. It’s way cheaper but you can’t get as many re-uses out of it.

As for the frying vessel, if you have an electric deep fryer, that’s the best. If not, use a dutch oven or chicken fryer (the skillet with high sides) to make these. Fill with at least 2-inches/5cm of oil. That’s about a quart or a litre of oil.

Let Them Really Brown

The secret to a good apple donut is letting them brown–and I mean deeply brown.

Don’t worry, they’re not going to be overcooked. The batter is rather dense so to ensure that they’re fully cooked, let ’em fry until they’re a deep brown on each side.

One trick I learned when I baked commercially is using chopsticks–yes, chopsticks–to turn anything I’m deep frying. You would need to get what they call “cooking chopsticks” to do this since they’re long and the chances of getting yourself splattered with hot oil is minimal. However, if you’re careful, you can use the regular size.

The Recipe

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Chunky Apple Donuts

Like fritters but better!

Prep Time10

Cook Time10

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: donuts with apples, old-fashioned fritters, peanut oil for frying

Servings: 6

Calories: 384kcal

Author: Judith Hannemann

Ingredients

1 1/2 cup flour
2 tbs sugar
2 1/2 tsp baking powder
1 tsp salt
1/8 tsp nutmeg
3/4 tsp cinnamon
2/3 cup milk
2 eggs
1 tsp vanilla
2 tbs melted butter
3 medium apples
oil for frying

Cinnamon Sugar:

1 cup sugar
2 tsp cinnamon

US Customary - Metric

Instructions

Peel, core and chop the apples. Sprinkle with about 1 tbs lemon juice, if desired, to stop them browning.
Sift the flour, baking powder, salt, cinnamon and nutmeg into a large bowl. Whisk in the sugar. Whisk in the eggs, milk and vanilla. Stir in the melted butter and the apples
Add enough oil in a dutch oven so that it’s about 1 1/2-2-inches/3-5 cm up the sides.
Heat over medium heat until oil temperature reaches 350F/180C
Drop the batter by tablespoonsful into the hot oil; flattening slightly in the center. Fry only about 3 at a time. Fry until the donut is dark brown, turn and fry until the other side is dark brown—about 4 minutes per side.
Place cooked donuts on a plate lined with paper towels. Repeat with remaining batter.
Mix the cinnamon and sugar. Roll warm donuts in the cinnamon sugar until well coated.

Nutrition

The post Chunky Apple Donuts appeared first on The Midnight Baker.

Sopapilla Crescents

Judith Hannemann — Sun, 24 Mar 2013 00:00:00 +0000

Sopapilla Rolls

A new twist on a timeless and dessert sweet. Easy too.

I hadn’t thought of this dessert for ages. Then a friend posted about it on her Facebook page saying how much she enjoyed it and whenever a co-worker made it, how it would vanish into thin air immediately.

Another mutual friend saw the recipe and made it up, but didn’t think much of it as it was written. She said it was too buttery and way too sweet. When I’d looked at the recipe the other friend had posted, it had ridiculous amounts of sugar in addition to cinnamon sugar topping, and, 1/4 cup of melted butter? An 8 ounce package of cream cheese? Seriously?

Easy to assemble

She also said it was a pain to assemble since the crescent dough kept breaking at the perforations no matter how she tried to close the seams.

I got an idea to make this just as filled crescents and reduce the fat and sugar and also use up some toasted almonds I’d had hanging around from various desserts I’ve done for the blog. If you have leftover apples, berries, etc., that can neatly substitute for the toasted almonds I used, or use both! Regardless of the fact that I reduced butter and sugar, the result is still plenty of fat and calories so a few more AIN’T GONNA MATTER LOL.

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Sopapilla Crescents

A new twist on a timeless and dessert sweet. Easy too.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, desserts

Cuisine: Mexican, sopapilla crescents

Keyword: crescent

Servings: 8

Calories: 236kcal

Author: Judith Hannemann

Ingredients

1 tube crescent roll dough
6 oz softened cream cheese low fat can be subbed
2 tbsp sugar
3 tbsp toasted sliced almonds
2 tbsp butter melted
1 tbsp sugar
1/4 tsp cinnamon

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray or grease the bottom of either an 8 x 8-inch or 9 x 9-inch pan.
Beat the softened cream cheese with the 2 tbs sugar until very smooth.
Unroll the crescent dough and separate into 8 individual triangles. Divide the cream cheese mixture evenly among the 8 triangles and spread the mixture over the entire triangle. Sprinkle with the toasted almonds reserving about 1 tbs for topping. Roll up each triangle as for a crescent roll.
Place 4 rolls evenly down one side of the pan, place the other 4 rolls evenly down the other side of the pan. (the placement should look like 2 columns of a newspaper)
Melt the butter in the microwave. Mix the 1 tbs sugar with the cinnamon.
Brush the tops of each crescent roll with the butter. Sprinkle with the cinnamon sugar and remaining toasted almonds.
Bake 25-30 minutes, or until golden brown. Remove from pan and cool. May be eaten warm or chilled.
Serves 8

Nutrition

Sopapilla Rolls

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