Apple Strudel Pull-Aparts bring together the comforting flavors of cinnamon and apple in a delightful, shareable treat. Perfect for gatherings or a cozy night in, the tasty pull-aparts are sure to impress everyone around the table.
When making Apple Strudel Pull-Aparts, consider using fresh apples for the best flavor and texture. If you’re looking to cut back on dairy, margarine works just as well as butter. For those with allergies, ensure that the rolls are gluten-free if necessary. Quality brown sugar will add a richer taste, and feel free to adjust the cinnamon to suit your palate.
Scones, Biscuits & Pastry
Apple Strudel Pull-Aparts Recipe
Ingredients
- 24 rhodes frozen dinner rolls, thawed but still cold
- 1/2 cup butter or 1/2 cup margarine, melted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 cup apple, peeled and chopped
- icing, if desired
Instructions
- Cut each of the 24 thawed rolls in half and place them in a sprayed 9×13-inch baking pan, ensuring they are evenly spaced.
- Drizzle the melted butter over the rolls, allowing it to soak in slightly for added flavor.
- In a separate bowl, mix together 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1 cup of peeled and chopped apple until well combined.
- Sprinkle the apple mixture generously over the buttered rolls, letting the sweet aroma fill your kitchen.
- Cover the pan with sprayed plastic wrap and let it rise until the rolls double in size, about 30-45 minutes depending on your kitchen temperature.
- Preheat your oven to 350°F while the rolls are rising, so it’s ready to go when they are.
- Once risen, remove the plastic wrap and bake the rolls in your preheated oven for about 30 minutes, or until they are golden brown.
- If the top starts to brown too quickly, cover it loosely with foil for the last 10 minutes of baking to prevent over-browning.
- After baking, remove the pull-aparts from the pan and drizzle with icing if desired. Serve warm for the best experience.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 1 of 3: