Apple Cinnamon Pull Apart Rolls
4
Servings
8
Ingredients
29
Comments
These freezer friendly cinnamon rolls have a touch of fall with the added apples. They are great for chilly fall morning!
4
Servings
8
Ingredients
29
Comments
Ingredients
- 2 cups Sugar #1
- ¼ cups Cinnamon
- 1 cup peel and dice Apple
- 30 ounces Refrigerated Biscuit
- ½ cups Applesauce
- ½ cups chop Pecans
- 1 cup Sugar #2
- ½ cups melt Butter
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large zippered bag, mix together sugar #1, cinnamon and apples.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large zippered bag, mix together sugar #1, cinnamon and apples.
- Open biscuits and cut each biscuit into 4 pieces.
- Put the biscuit pieces into the mixture, and shake/mix, until they are all completely coated.
- Add in the applesauce and shake until covered again.
- Divide into greased baking pans.
- Stir pecans and sugar #2 into the melted butter.
- Pour butter mixture evenly over the pan.
- Bake at 375 for 45 minutes, until top is golden brown.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 4"x4" piece Amount Per Serving
- Calories
- 1455
- Total Fat
- 41g
- Saturated Fat
- 15g
- Trans Fat
- 1g
- Cholesterol
- 61mg
- Sodium
- 1800mg
- Total Carbohydrates
- 271g
- Fiber
- 7g
- Sugar
- 170g
- Protein
- 15g
- WW Freestyle
- 65
29 Comments
Join the discussionYUM!!!! Oh this sounds so delish!
These look FABULOUS!
However, I don’t think you really want to add 4 cups of sugar to the melted butter. Did you mean 1?
I will be making these soon!
Under ingredients you’ve listed 3 cups of sugar. You use 2 for the zip bag and then call for 4 into the melted butter. That seems like a lot. Did you mean 1 cup into the melted buter? Sounds DELISH! Thank you!!!
It says “stir pecans and 4 cups sugar”?!? Should that be a 1 perhaps?
Are the amounts right? 4 cans of dough feeds only 4 people? And the sugar is listed as 3 cups at the beginning but 6 cups in the directions. I want to make these soon-they sound very yummy!
In the recipe it says to use 2 cups of sugar with the cinnamin mixture…but then 4 cups with the pecans…with only a total of 3 cups for the recipe. Can you clarify a little? Also, if there is a nut allergy & we don’t use pecans should I just put the butter on top or mix the sugar and butter to drizzle on top? Thanks for your help!
These rolls look great, but I have a question about the amount of sugar. The recipe calls for 3 cups of sugar, but in the directions it talks about mixing in 2 cups and then 4 cups. Could you clarify how much sugar you use? 3 cups is a lot of sugar already so 6 cups seems like way too much for an 8×8 pan of rolls! Thanks!
Sorry, a type it should read 2 cups then 1 cup for 3 cups total.
The recipe calls for 3 cups sugar, but if you add it up while preparing the recipe (2 cups in the shake bag + 4 cups with melted butter) it adds up to 6 cups. Which is it? Thanks!
Sorry – I didn’t see your reply before I wrote the question – thanks!
Last question-I promise! The servings say 4-is that right? 4 cans of biscuits makes 4 servings?
That does sound a bit odd, doesn’t it? But yes. You will likely get more servings out of it but given the variance of appetites it is a safer bet to leave it at 4 servings!
This looks great! I don’t think I can wait until a rainy day to try this.
We make these in a bunt pan and serve upside down. That way all the goo splashes out on top of the bready bites!!!
This would be a great monkey bread recipe in a bundt cake pan. I think we’d have to triple the recipe for it to fit.
I made it for breakfast this morning and while it was delicious…loved it!…it overflowed my pan, made a HUGE mess in my oven and there were still doughy pieces in the middle.
Well that stinks. It sounds like you might have used a pan that wasn’t big enough or wasn’t tall enough. They definitely go best in a deep dish pan. And the undercooked portions usually result from being too packed in together. Sorry. 🙁
Will this recipe make one pan? I want to make a couple of pans for the freezer so I didn’t know if I should double the recipe or not.
It is a user submitted recipe so not exactly sure, o can check with her.
I had the same problem as Jen. It overflowed and made a huge mess (one of the worst I’ve ever had). I should have used a bundt pan or a 9X13 pan.
I used a 9×13 pan and it worked much better….still ran over just a bit. Yummy!
So, this recipe is for one pan? Or is it for four pans? I got a huge mess and I forgot one of the bisquit tubes and the apples. Just wanted to be clear for next time.
We have gotten several comments leaning it towards 4 instead of 2. It really depends on the size of pan you use really. If you got a huge mess with 2 then definitely use 4 next time.
Anyone try making this in cupcake pan? Might be easier to serve a crowd
Never tried it but I am sure it would work. Feel free to let us know how it goes if you do.
I used a 9×13 and still got a huge mess, but it was worth it. Absolutely delicious!
Oh my.
Is there any chance that this recipe should yield 4 8×8 pans of the bread? The fact that you use four biscuit cans makes me think there’s a misprint in this recipe?
I am sure it can but it was meant for 2 deep dish 8×8 pans, some have had spills though so that might be wise.