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Prep 15min
Total60min
Servings8
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Ingredients
Apple Filling
2
tablespoons unsalted butter
2
large Granny Smith apples, peeled, cored, and diced into 1/4-inch cubes
2
tablespoons packed brown sugar
1/2
teaspoon ground cinnamon
1/8
teaspoon salt
Juice of half lemon (about 1 1/2 tablespoons)
Topping
2
tablespoons unsalted butter
1/4
cup Gold Medal™ all-purpose flour
1/4
cup packed brown sugar
1/4
cup chopped walnuts
Base
1
can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
Garnish
Whipped cream (from 7-oz aerosol can)
Caramel-flavored syrup (from 22-oz bottle)
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Steps
1
Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
2
In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
3
Meanwhile, in small bowl, mix Topping ingredients with fork or hands until crumbly. Set aside.
4
Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.
5
Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.
6
Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.
7
Serve cupcakes topped with whipped cream and a drizzle of syrup.
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Take a shortcut and use canned apple pie filling.
Instead of whipped cream, top with ice cream or your favorite flavor of buttercream frosting.
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