INGREDIENTS
Apple Filling
- 3 medium apples (Granny Smith is best for tang, Honeycrisp for sweetness, or a mix)
Peel them. Trust me. Apple skins get weird in rolls. - ½ cup granulated sugar
- 2 tablespoons brown sugar (adds that deep caramel vibe)
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional but elite)
- ¼ teaspoon allspice or cloves (optional, tiny pinch only)
- 1 tablespoon lemon juice (prevents browning + brightens flavor)
- 1 tablespoon cornstarch
- ¼ cup water
Roll Base (Choose ONE)
- 8–10 slices white sandwich bread (soft, fresh, crusts removed)
OR - Spring roll wrappers / egg roll wrappers (for extra crispiness)
OR - Puff pastry sheets (if you’re feeling fancy and dramatic)
For Assembly
- 4 tablespoons butter, melted
- ½ cup brown sugar
- 1 tablespoon cinnamon
Optional Toppings (HIGHLY RECOMMENDED)
- Powdered sugar
- Caramel sauce
- Vanilla ice cream
- Cream cheese glaze
- Whipped cream
STEP 1: PREP YOUR APPLES (DO NOT RUSH THIS)
- Peel your apples completely.
- Core them.
- Dice into very small cubes (about ¼ inch).
Big chunks = tearing + uneven cooking.
Put the apples into a bowl immediately and toss with lemon juice so they don’t turn sad and brown.
STEP 2: COOK THE APPLE PIE FILLING (THE HEART OF THE ROLL)
- Add apples, granulated sugar, brown sugar, cinnamon, nutmeg, and allspice to a saucepan.
- Stir gently over medium heat.
- Let the apples release their juices (about 5 minutes).
Thickening Time:
- In a small bowl, mix cornstarch + water until smooth.
- Pour into the apples.
- Stir constantly for another 3–5 minutes until:
- Sauce thickens
- Apples are soft but NOT mushy
Remove from heat and let cool completely.
HOT FILLING = SOGGY ROLLS. PATIENCE.
STEP 3: PREP THE ROLLS (BREAD METHOD)
- Cut crusts off each bread slice.
- Use a rolling pin (or bottle) to flatten each slice into a thin rectangle.
- Set aside under a clean towel so they don’t dry out.
(If using wrappers or pastry, skip flattening but still keep covered.)
STEP 4: CINNAMON SUGAR MAGIC
In a bowl, mix:
- Brown sugar
- Cinnamon
This will be brushed, sprinkled, AND baked into the rolls. Yes, excess is correct.
STEP 5: ASSEMBLY (THIS PART IS THERAPEUTIC)
For each roll:
- Brush one side of bread lightly with melted butter.
- Sprinkle cinnamon sugar evenly.
- Spoon 2 tablespoons of cooled apple filling near one edge.
- Roll tightly like a mini burrito.
- Seal edge with a little melted butter.
Place seam-side down on a parchment-lined tray.
STEP 6: COOKING METHODS (PICK YOUR WEAPON)
BAKED VERSION (SOFT INSIDE, GOLDEN OUTSIDE)
- Preheat oven to 375°F / 190°C
- Brush tops with butter
- Sprinkle more cinnamon sugar
- Bake 15–18 minutes, flipping halfway
FRIED VERSION (CRISPY, DANGEROUS, AMAZING)
- Heat oil to 350°F / 175°C
- Fry 2–3 at a time
- Cook 1–2 minutes per side
- Drain on paper towels
- Toss in cinnamon sugar immediately
AIR FRYER VERSION (LESS GUILT, STILL SLAPS)
- Preheat to 375°F
- Spray rolls lightly with oil
- Air fry 8–10 minutes, flipping once
STEP 7: GLAZES & TOPPINGS (DO NOT SKIP)
Simple Vanilla Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- Splash of vanilla
Drizzle while rolls are warm.
OR
Serve with:
- Warm caramel sauce
- Vanilla ice cream
- Extra apple filling spooned on top