I found this recipe in Taste of Home magazine and thought I'd give it a whirl. It's a great fall treat It is definitely not as easy as it looks, but it was a lot of fun and tastes delicious! :) I doubled the recipe so I could leave one at my parents' and take one back to Purdue with me, but the following recipe will only make one twist.16 RHODES(tm) dinner rolls, thawed and risen
2 large tart apples (I used grannysmith)
12 caramels, cut into fourths
3/4 cup sliced almonds, divided
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
3 teaspoons ground cinnamon
1/2 to 3/4 cup vanilla frosting
- Spray work surface lightly with cooking spray. Combine eight dinner rolls into a ball adn roll into a 16" x 6" rectangle. Repeat with remaining rolls. Cover with plastic wrap and let rest. In a large bowl, combine apples, caramels, 1/2 cup almonds, brown sugar, flour, and cinnamon. Remove wrap from dough.
- Spread half of the apple mixture down the center of each. Fold both edges of each rectangle over the filling, overlapping slightly; pinch tightly to seal.
- Place rectangles side by side, seamside down, on a baking sheet coated with cooking spray. Carefully twist them together. Pinch two ends to seal. Cover with plastic wrap coated with cooking spray; let dough rise for 15-20 minutes.
- Remove plastic wrap. Bake at 350 degrees for 25-30 minutes or until light golden brown. Remove from pan to wire rack; cool for 10 minutes. Microwave icing for 10 seconds. Spread or drizzle over top; sprinkle remaining almonds. Serve warm
- ENJOY! Yeilds 16 servings.
(This is the magazine picture)
I encourage everyone to give this one a shot--especially with the family. Yum yum yum!
Katie
