Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons unsalted butter
  • 2 large baking apples, peeled, cored and diced in to 1/4-inch cubes
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Juice from half a lemon
  • 1 can (8 count) refrigerated cinnamon roll dough
  • Whipped cream, ice cream, or caramel sauce for topping
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup chopped nuts

Instruction

  • Heat oven to 400 degrees F. Lightly spray 8 regular-size muffin cups with cooking spray.
  • Melt 2 tablespoons of butter in a wide skillet over medium-high heat. Add the diced apples and cook, tossing occasionally, until the start to soften; about 5 minutes. Stir in 2 tablespoons of brown sugar, cinnamon, and the salt. Cook 5 more minutes, or until tender. Stir in lemon juice.
  • Add the flour, brown sugar, and walnuts to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Using your fingers or a fork work the butter into the flour and sugar until crumbly.
  • Separate cinnamon roll dough into 8 rolls. Flatten each into 4-inch round then place into each muffin cup. Divide the apple filling evenly onto rolls in muffin cups then top with the crumble topping.
  • Bake the cupcakes 10 to 15 minutes or until bubbly and tops are light brown. Cool in the pan 5 minutes then transfer to a cooking rack. Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.