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Sunday, October 6, 2024

Gooey Caramel Apple Pull Aparts

Hello friends! With Autumn right around the corner, it puts me in a “let’s turn the oven back on” mindset. Shifting from easy, cooler recipes like salads and fresh fruit to savory foods- crock pots, roasts, and desserts with hints of fall. Warm cinnamon, cloves, and nutmeg seem to instantly bring the holidays closer, faster every year. September’s recipe is a twist on a classic breakfast (or any time snack- who are we kidding), bringing the traditional cinnamon roll level of mess and difficulty down a couple notches, which is always a win!

Now Serving, Gooey Caramel Apple Pull Aparts! Enjoy!

4 Nature’s Valley crunchy granola bars, crushed

2 tsp cinnamon, divided

1 cup heavy whipping cream

1/2 cup packed brown sugar

Two 17.5 oz cans of refrigerated cinnamon rolls, with icing

1 Granny Smith apple, peeled and coarsely chopped

1)  Heat oven to 350. Spray a bundt pan with cooking spray.

2)  In a small bowl, mix crushed granola bars and 1 tsp cinnamon. Sprinkle mixture evenly on bottom of bundt pan.

3)  In a large bowl, mix whipping cream, brown sugar, and remaining 1 tsp cinnamon.

4)  Open and separate both cans of cinnamon rolls, set icing containers aside. Cut each cinnamon roll into quarters.

5)  Gently add cinnamon roll quarters and chopped apples into the whipping cream mixture, fold to coat evenly. Spoon mixture into bundt pan, spreading evenly.

6)  Bake 45-50 minutes, or until deep golden brown. Immediately invert pan onto a heat proof platter and let sit for 5 minutes. Remove pan and scrape out any remaining topping onto rolls and let sit another 5 minutes. Drizzle icing over top of warm cinnamon rolls and serve!

Emily LeBaron
Emily LeBaron
Hi everyone! My name is Emily LeBaron, and I was born and raised in Minneapolis, MN, where I met my current husband of 21 years, Ruben, who was born and raised in Mexico. Over the course of those years, we’ve lived in many places, and have created a family with four children. We moved to Enid in July of 2013, where I was a stay at home mom, and decided to focus and expand on my love of cooking and baking. For cooking, with my husband’s Mexican influence and my need for quick, kid friendly meals, I have collected and tested hundreds of recipes! As for baking, I had a home based bakery, creating custom cakes and cheesecakes, as well as competed in the Garfield County Fair baking competitions. I opened Sweets of Enid in April of 2022, and with three of my four children currently on staff, it’s been a wild ride! I’m now so excited and honored to share my collection of recipes of all kinds, not just baking related! I hope you enjoy the variety of what I plan on sharing, and my email sweetsofenid@gmail.com is always open to requests and questions! Thank you so much, and I hope you come to use these recipes as much as I do!

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