Apple Cinnamon Breakfast Bread has delicious, sweet apples wrapped in refrigerated cinnamon rolls. Drizzle with icing for total…
We had snow here this week. In the south. Do you know about snow in the south? You might have an idea, but unless you’ve lived it, you don’t know.
They started calling for weather over the weekend on Wednesday.
Snow over the weekend was looking imminent so on Thursday morning, I went to the store and stocked up on dog food, toilet paper, things to throw in the slow cooker, and YES.
The obligatory milk and bread.
Now… don’t mistake that for milk bread (a delicious loaf they present to you at a restaurant here that will make you want to skip all the meals in lieu of bread and butter) or even just beautifully baked white bread (like this Simple White Bread Recipe that you should for sure have on reserve in case of snow).
NO.
Just a gallon of milk and a couple loaves of plain old sandwich bread. This is the southerner’s snow emergency kit.
By Friday when I stopped at the store to grab a cup of coffee on my way home? There was not a single loaf of bread left on any shelf.
The snow started on Friday night, and as expected, my kids (and my husband) peered out the windows every 15 seconds to give their expert meteorological opinions.
My oldest thinks that he has to open the door to look outside, so he basically stood in front of the open back door, letting all the freezing air in every 15 minutes for 5 hours.
One day I should explain to him about windows.
It was as promised — around 6 good inches of powdery white snow (got snow? Make this recipe for Snow Cream!). EVERYTHING closed.
We bundled up and traipsed out at 7:45 am to go sledding because you just never know when it’s all gonna melt, y’all.
We built a sad snowman while one very obnoxious guy drove his obnoxious beefed up truck down the road, no doubt feeling like the lift kit and giant tires might have been worth all that money on this one day.
I made my Bourbon Spiked Hot Chocolate (it’s the best on a cold day) and then I turned out this Apple Cinnamon Breakfast Braid.
Things were going great until the snow lingered into the next week and school was cancelled two days in a row.
Then I moved on to making a Bourbon Sour for lunch and hiding in the car with my laptop to get some work done.
I’ll be testing drink recipes if you need me.
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Apple Cinnamon Breakfast Braid Recipe
Ingredients
- 1 12.4 ounce can Refrigerated Cinnamon Rolls With icing
- 1 medium Apple Peeled, cored, and thinly sliced
- 1 tablespoon Fresh Lemon Juice Or orange juice
- 2 tablespoons Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/8 teaspoon Ground Cloves
- 1/8 teaspoon Ground Cardamom
Instructions
- Preheat the oven according to your cinnamon roll package instructions (standard is 400°F). Line a baking sheet with parchment paper.
- Open the cinnamon rolls and set aside the frosting package. Unroll the dough. Turn the prepared baking sheet so that it’s vertical in front of you and lay the strips out horizontally across it, with just a small gap between each.
- Toss the apples with the lemon (or orange) juice. Then add the brown sugar and spices. Toss to evenly coat.
- Spread the apple mixture down the center of the cinnamon roll dough strips. Then start to pull the strips towards the other side, alternating in a criss cross fashion.
- Bake for 20 minutes.
- Drizzle your baked breakfast braid with the icing, slice, and serve.
Notes
- You can use 2 teaspoons prepared apple pie spice in place of the individual spices.