Ingredients:

  • 1 package (12 count) refrigerated cinnamon rolls, including the icing packet (Approx. 500 g)
  • 2 Tbsp (30 g) unsalted butter, melted
  • 3 large baking apples (Granny Smith or Braeburn), peeled, cored, and diced (Approx. 550 g)
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 Tbsp (15 g) all-purpose flour (or cornstarch)
  • 1 tsp (5 ml) ground cinnamon
  • 1/4 tsp (1 ml) ground nutmeg
  • 1 tsp (5 ml) lemon juice, freshly squeezed
  • 2 Tbsp (30 ml) water or apple juice

Instructions:

  1. Preheat your oven to 375°F (190°C). Generously brush the 12 cups of the muffin tin with the melted butter. Open the cinnamon roll package, separate the 12 rolls, and set the icing aside. Lightly flatten each roll using your hand or a rolling pin until it is a rough circle, about 4 inches (10 cm) in diameter.
  2. Prepare the Apple Filling: Peel, core, and dice the apples into small, uniform pieces (about 1/2 inch). In a medium bowl, whisk together the brown sugar, flour (or cornstarch), ground cinnamon, and nutmeg. Add the diced apples, lemon juice, and water/apple juice to the dry mixture. Toss well until all apple pieces are evenly coated.
  3. Assemble the Cups: Carefully press one flattened cinnamon roll into each prepared muffin cup, ensuring the dough comes up the sides to form a neat casing, leaving a small well in the center for the filling. Evenly distribute the apple filling among the 12 dough cups, spooning it into the center of each. Brush the exposed dough edges with a small amount of the remaining melted butter.
  4. Bake and Finish: Place the muffin tin in the preheated oven and bake for 22–25 minutes, or until the cinnamon dough edges are puffed up and golden brown, and the apple filling is bubbling vigorously. Remove the tray from the oven and let the cups cool in the tin for 5–10 minutes. Transfer the cups to a wire rack. Snip a corner off the reserved icing packet and drizzle generously over the top of each cup. Serve warm or at room temperature.