Friday, April 29, 2016

Best Dish: Apple Cinnamon Bubble-Up Bake

You guys, Teisha made this dish back in January. JANUARY. My bad for not sharing it until now. But, I distintcly remember eating it, and it's too good not to share now. Better late than never, right?!

Teisha likes to experiment with new breakfast foods for our MOPS meeting, and I think we're all thankful that she does since this isn't the first Best Dish Award that she's won! She said she's keeping this recipe handy as a fall/winter recipe staple and is going to try adding pears and maple syrup next time. YUM!

The original dish calls for slices of apples, but she peeled and diced them to make them easier to eat. She also baked it a little longer than the recipe called for—so keep an eye on it towards the end to make sure all the milk absorbs well, and maybe try it on the bottom rack.

Apple Cinnamon Bubble-up Bake


1/4 cup butter
5 small cored, thinly sliced apples
1 package (8 oz) cream cheese, cubed
1/2 cup powdered sugar
1/4 cup milk
1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
  • Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish with shortening or cooking spray. In 12-inch skillet, melt butter over medium-high heat. Add apples; cook 10 to 12 minutes, stirring frequently, until softened and beginning to brown. Remove from heat.
  • 2 Meanwhile, in large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 1 minute, stirring every 30 seconds, until softened. Stir until smooth, then slowly stir in milk. Stir in apple mixture.
  • 3 Separate dough into 5 rolls; return icing to refrigerator. Cut each cinnamon roll into 6 pieces, and stir into apple mixture. Pour into baking dish.
  • 4 Bake 26 to 32 minutes or until bubbling around edges and dough is baked through. Let stand 10 minutes. Transfer icing to quart-sized resealable food-storage plastic bag. Cut 1 corner with kitchen scissors, and drizzle over mixture.
Let us know when you make it!

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