Saturday, October 24, 2009

Caramel Apple Twist

16 Rhodes dinner rolls, thawed and risen
2 Large tart apples, peeled and chopped
12 caramels, cut into fourths
3/4 cup sliced almonds, divided
1/2 cup packed brown sugar
2 T all-purpose flour
3 teaspoon ground cinnamon
1/2 to 3/4 cup prepared vanilla frosting
Spray work surface slightly with cooking spray. Combine eight dinner rolls into a ball and roll into a 16" X 6" rectangle. Repeat with remaining rolls. Cover with plastic wrap and let rest. In a large bowl, combine apples, caramel. 1/2 cup almonds, brown sugar, flour and cinnamon. Remove wrap from dough.
Spread half of apple mixture down the center of each. Fold both edges to each rectangle over the filling. Overlapping slightly: Pinch tightly to seal.
Place rectangle side by side, seam side down,
on a baking sheet coated with cooking spray. Carefully twist them together. Pinch ends to seal. Cover with plastic wrap coated with spray, let dough rest for 15-20 minutes.
Remove plastic wrap and bake at 350 for 25-20 minutes or until light golden brown. Remove from pan to a wire rack. Cool for 10 minutes. Microwave frosting for 10 seconds, spread or drizzle over top; sprinkle with remaining almonds. Serve warm.

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