Easy Apple Cinnamon Rolls


This easy favorite puts a fresh apple twist on a favorite cinnamon roll recipe!

A tender dough is smothered in butter, cinnamon, and our favorite apple topping. It’s all rolled up and baked until tender. Top with a quick glaze or your favorite cream cheese frosting for a delicious treat.

close up of plated Easy Apple Cinnamon Rolls

A Twist on a Favorite

Who doesn’t love apple pie in the morning?

These apple cinnamon rolls taste just like fresh apple pie, filled with cinnamon-sugared apples, fragrant and perfect for serving with a steaming cup of coffee

Ingredients

DOUGH This recipe is made with homemade dough and while it takes a bit of time, it’s not difficult to make.

FILLING We make homemade apple pie filling in minutes, this gives the best flavor. Canned apple pie filling can be used in a pinch.

SUGAR & SPICE Cinnamon sugar and the glaze are just as important as the apples and the dough, so don’t skimp on the seasonings! If you have it, swap out some of the cinnamon for apple pie spice.

How to Make Apple Cinnamon Rolls

  1. Prepare the apple filling. If using canned, chop the apples smaller.
  2. Prepare the dough per recipe below and let rise for 1 hour.
  3. After rising, roll into a rectangle, brush with butter, & sprinkle cinnamon sugar over top.
  4. Spread apple filling over top, roll the dough into a log.

adding apples to dough and cinnamon to make Easy Apple Cinnamon Rolls

  1. Carefully slice the rolls into 12 pieces and place them in a baking dish.
  2. Rise until fluffy and bake according to the recipe.

Easy Apple Cinnamon Rolls in a dish before baking

To Serve

  • Let the rolls cool a few minutes in the pan.
  • While cooling, make the glaze in a small zippered bag. Snip off one end and drizzle the glaze over the tops. Serve warm.

top view of Easy Apple Cinnamon Rolls in a dish

How to Store Apple Cinnamon Rolls

  • Keep apple cinnamon rolls in an airtight container at room temperature and they’ll be good for about 3 days.
  • Baked rolls can be frozen as long as they are wrapped tightly and placed in a zippered bag with the date labeled on the outside. Toss one into a backpack or briefcase and they’ll be thawed in a couple of hours!
  • Freeze unbaked rolls in the baking dish and wrap them with plastic with the date written on the outside. They’ll keep in the freezer for about 2 months. Let them thaw overnight and bake in the morning!

Delicious Apple Dishes

Did you love these Apple Cinnamon Rolls? Be sure to leave a rating and a comment below! 

Apple Cinnamon Rolls

Apple Cinnamon Rolls are soft, gooey, and loaded with apple pie filling. The whole family will love this delicious twist on a classic favorite!

Follow Spend with Pennies on Pinterest

Dough
  • Combine water, yeast and 1 teaspoon sugar in a small bowl. Let sit 10 minutes or until foamy.

  • Combine milk, butter, remaining sugar, and salt in a saucepan and heat to 120-130°F. Place 2 cups flour in a stand mixer. Add eggs, milk mixture and yeast mixture. Mix until combined.

  • Using a dough hook, add remaining flour, ½ cup at a time to form a soft dough that pulls away from the side of the bowl. You may not use all of the flour.

  • Remove dough from the bowl and knead on a lightly floured surface until dough is smooth and elastic (approx. 8 mins).

  • Place in a greased bowl in a warm spot and cover with a towel for 1 hour or until doubled in size.

  • On a floured surface, roll out bread dough into an 18″x9″ rectangle.

Assembly
  • Cover the dough with a thin layer of butter. In a small bowl combine brown sugar and cinnamon, then sprinkle it over the rolled dough. Top with apple filling.

  • Roll the dough into a log (it should be 18″ long). Slice into 12 pieces. Place the rolls in the pan and cover with parchment paper and a dishtowel. Place in a warm area to rise (about 60 minutes).

  • Once risen, preheat oven to 375°F. Bake 22-27 minutes or until golden. Cool slightly.

  • In a small zippered bag, mix the glaze ingredients together. Snip off the corner and drizzle over top.

  • Serve warm.

Ensure the filling is not chilled from the fridge or the rolls won’t rise properly. 
These rolls are best served warm from the oven.
You can use thawed bread dough in place of homemade dough. It will need longer to rise. If using thawed bread dough, the centers will hollow slightly as these cool.

Serving: 1roll, Calories: 418, Carbohydrates: 73g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 233mg, Potassium: 135mg, Fiber: 2g, Sugar: 30g, Vitamin A: 398IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword apple cinnamon rolls, Apple Cinnamon Rolls recipe, best Apple Cinnamon Rolls, how to make Apple Cinnamon Rolls

before rolling Apple Pie Cinnamon Rolls with plated dish and a title
baked Easy Apple Cinnamon Rolls in a baking dish
Easy Apple Cinnamon Rolls in a dish with a title
close up of Easy Apple Cinnamon Rolls with a title





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Roast Pork Tenderloin with Dijon Sauce (Easy to Make)


This recipe for pork tenderloin is so tender you can cut it with a fork and the sauce is so decadent it’ll become a staple in your kitchen!

A perfectly cooked pork tenderloin is incredibly tender and juicy (and takes no time at all). As with many pork dishes, it pairs beautifully with dijon mustard in the creamy sauce.

pork tenderloin with sauce overtop

A Perfect Meal in Minutes

We love this recipe because it turns out perfectly every time!

  • It’s tender and juicy.
  • The flavor is very elegant but surprisingly easy.
  • The whole dish comes together in no time at all.
  • It pairs well with any roasted or steamed veggie and air fryer potatoes.

Pork Loin vs. Pork Tenderloin

These are two different cuts of meat and cannot be used interchangeably.

A tenderloin is a narrow long piece of pork, about 2″ in diameter usually weighing about .75-1 lb. It is very lean and tender when cooked to medium.

A pork loin stretches closer from the back of the animal and is flatter and wider, and quite a bit bigger (about 4″ to 5″ in diameter). Because it is a thicker cut, a pork loin will need longer to cook.

I more often cook pork tenderloin for the ease of cooking and the quick cook time.

Ingredients

DIJON Dijon mustard has a deeper, earthier flavor than regular, “hot dog style” mustard. Sub out grainy mustard or brown mustard if needed.

SAUCE Garlic, cream, and chicken broth lend a savory flavor to the pork loin as well as an elegant sauce presentation without a lot of work!

sliced Pork Tenderloin on a wooden board with a knife for Pork Tenderloin with Dijon Sauce

How to Cook Pork Tenderloin

Pork tenderloin roasts super fast.

  1. Brush mustard and olive oil over pork tenderloin and season with salt and pepper.
  2. Brown pork in a skillet and then roast in a preheated oven for about 18 to 20 minutes.
  3. Remove pork and let it rest 5 minutes before slicing.

sauce ingredients in a pan for Pork Tenderloin with Dijon Sauce with and without milk being poured in

For the Sauce

While the pork is cooking create the sauce. While we love the dijon sauce if you’re looking for a ‘no cook’ sauce, a creamy horseradish sauce is great too!

  1. Sauté garlic in butter until fragrant. Whisk in remaining ingredients.
  2. Bring to a boil & simmer until thickened.
  3. Stir in a pat of butter.

Kitchen Tip

It is important the sauce is made in a shallow pan/skillet. If cooked in a pot we have found that the sauce doesn’t reduce properly and won’t thicken as needed in this recipe.

Perfect Tenderloin Every Time

  • Do not overcook! Check the temperature using a meat thermometer and remove the pork from the oven a couple of degrees before it hits 145°F.
  • Be sure to let the pork rest 5 minutes before cutting.
  • It is okay (and recommended) that the pork is a little bit pink inside. Pork can safely be cooked to medium (145°F).
  • Don’t hesitate to brush the meat with the mustard glaze or any fat that melts off as the meat is cooking.

Kitchen Recommendation

I can’t tell you enough how important a thermometer is to perfection when cooking meat!

Meat is expensive and this is a minimal investment that ensures the best cook on not just pork, but many types of meat!

Pork Tenderloin with Dijon Sauce being poured on

More Tenderloin Favorites

Did your family love this Pork Tenderloin with Dijon Sauce? Be sure to leave a rating and a comment below!

Pork Tenderloin with Dijon Sauce

This Tenderloin is so easy to cook, and results in juicy, tender pork every time!

Follow Spend with Pennies on Pinterest

  • Preheat oven to 400° F. Line a baking sheet with foil.

  • Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.

  • Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.

  • While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.

  • Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.

  • Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.

Cook the sauce in a skillet. If cooked in a saucepan it will take too long to reduce and the sauce will not thicken. 
Use a thermometer and remove the pork from the oven when it reaches 145°F or just before.
Allow your meat to rest before cutting.
Do not overcook. Pork tenderloin is very lean, if overcooked it can become dry.
Add some of the juices that escape from the tenderloin while it rests, add them to your mustard sauce for extra flavor.

Calories: 387, Carbohydrates: 2g, Protein: 25g, Fat: 31g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 348mg, Potassium: 532mg, Fiber: 1g, Sugar: 1g, Vitamin A: 757IU, Vitamin C: 4mg, Calcium: 48mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best pork tenderloin, how to make pork tenderloin, pork tenderloin, pork tenderloin recipe





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Most Amazing Carrot Cake Cupcakes


The Most Amazing Carrot Cake Cupcakes are moist, fluffy, and full of delicious spiced carrot cake flavor! This easy one-bowl cupcake recipe includes our favorite cream cheese frosting.

Carrot cake cupcakes with cream cheese frosting.

How is it that carrot cake is so often left behind, while everyone around us is chowing down on white or chocolate cake? We get it, there are carrots in your cake and some people find that strange. But please, listen closely because we are here to tell you all that carrot cake is absolutely delicious. It’s tastes like a spiced cake, which is already amazing on its own, and adding that cream cheese frosting on top makes this SO much better than a standard white or chocolate cake. Making a cake always feels like so much work, so we are bringing you this amazing recipe cupcake style. We love how cupcakes are their own perfectly portioned desserts. Honestly though, who’s going to notice if you take 2? We won’t tell. 

  • Nuts Vs. No Nuts in Carrot Cake Cupcakes:

    Whether you have a nut allergy or simply don’t love nuts in your baked goods, nuts are always optional in carrot cake cupcakes. You do not need to replace with anything else, you can simply omit them.

  • Raisins Optional:

    If you want to make this recipe as close to the traditional and original dating way back to Medieval times, then you should definitely add raisins. However, we’re not one to keep tradition just for tradition’s sake, so you do you! If you love them, keep them in! If you don’t love raisins, go ahead and leave them out.

  • Egg replacement Options:

    There are many egg replacement options that work well in cake baking:

    • 1/4 cup of plain yogurt per egg
    • 1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
    • 1/4 cup mashed banana per egg
    • 1/4 cup unsweetened applesauce per egg
  • How to pipe frosting:

    If you have pastry bags and decorating tips, that is awesome! Go ahead and grab those, fill your pastry bag with frosting, and use either a 1M, 2A, or 2D tip. Make one large swirl on the bottom, covering the entire top of your cupcake, and then continue that swirl, making it slightly smaller as you add height to your frosting until you reach your desired height.

    If you do not have pastry bags, do not fret! You can fill a gallon size Ziplock bag with frosting, squeeze the air out, and then cut a small tip in one of the bottom corners. Squeeze your frosting through that tip in the same swirling, circular motion as in the above instructions.

  • Storage Instructions:

    Cream cheese frosting does need to be refrigerated, so any leftovers will need to be stored in a container with a well fitting lid. They should last for up to a 5 days.

If you like this recipe, you may be interested in these other delicious cupcake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A carrot cake cupcake with cream cheese frosting.

Carrot Cake Cupcakes are moist, fluffy, and full of delicious spiced carrot cake flavor! This easy one-bowl cupcake recipe includes our favorite cream cheese frosting.

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

Carrot Cake Cupcakes

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon table salt
  • 3/4 cup unsweetened applesauce
  • 3/4 cup canned crushed pineapple , lightly drained
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 teaspoons vanilla extract
  • 2 1/4 cups finely shredded carrots
  • 1 1/2 cups chopped walnuts
  • 1 1/2 cups golden raisins (optional)

Cream Cheese Frosting

  • 12 ounces cream cheese , softened
  • 1/2 cup salted butter , softened
  • 3/4 teaspoon vanilla extract
  • 2 1/4 – 3 cups powdered sugar

Instructions

Carrot Cake Cupcakes

  • Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.

  • In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.

  • Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.

  • Use a rubber spatula to stir in shredded carrots, walnuts, and raisins (if using) until just combined.

  • Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

Cream Cheese Frosting

  • Use a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in vanilla extract and mix until combined, about 10 seconds.

  • Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.

Serving: 1cupcake | Calories: 400kcal | Carbohydrates: 60g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 275mg | Potassium: 223mg | Fiber: 2g | Sugar: 47g | Vitamin A: 2355IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg



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