Apple Cinnamon Roll Cups







A recipe allowed in a / / diet.

Who's in the mood for some cinnamon rolls? But wait, these are not your usual ones. Instead, they were our main inspiration when creating this wonderful dessert. The cups may not be that easy to make, but it's a fun process, and you will surely enjoy it Plus, we've also added some butter-sauteed apples, flavored with a touch of sugar and cognac.

Nutritional Chart

Calories: 636 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 5 g
  • 43 g
  • 49 g

Ingredients Needed for Apple Cinnamon Roll Cups

2 tablespoons of butter
3 apples, small dices
¼ cup cognac
2 tablespoons of brown sugar
1 tablespoon cinnamon
7 ounces of puff pastry dough
4 ounces of butter, melted

How to Make Apple Cinnamon Roll Cups

  1. Heat a skillet over medium heat, add 1 teaspoon of butter and melt it.
  2. Add the diced apples and stir them for a few moments. Make a small room in the middle of the pan and add the remaining butter. Stir and melt it.
  3. Add the cognac, brown sugar, and 2 teaspoons of cinnamon to flavor the apples.
  4. Dust your working space with flour and add the pastry dough. Use a rolling pin and level it until thin as possible.
  5. Evenly spread half of the melted butter and the remaining cinnamon over the pastry. Start from the end closest to you and gently roll the pastry towards the opposite end.
  6. Horizontally slice the pastry roll into thin slices, around 0.4 inches (1 cm) thick.
  7. Preheat the oven to 400 degrees F/200 degrees C.
  8. Grab a 6-slot muffin tray and grease them with the remaining melted butter.
  9. Add 4 slices of pastry in each empty slot, one on the bottom and 3 on the sides, making a small room in the middle.
  10. Fill the empty space with the apple mix.
  11. Grab 6 remaining slices of dough and thin them with a rolling pin. Place the thin slices on top of the cups, securing the filling.
  12. You can top the cups with some more brown sugar and melted butter.
  13. Slide the tray into the oven for the next 50 minutes.

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