Ingredients:
- 4 tablespoons unsalted butter
- 2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Juice of half of a lemon (about 1 1/2 tablespoons)
- 1/4 cup all purpose flour
- 1/4 cup and 2 tablespoons packed brown sugar
- 1/4 cup chopped walnuts
- 1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls
- Whipped cream
- Caramel-flavored syrup
Instructions:
- Heat oven to 400 F. Lightly spray 8 regular-size muffin cups with cooking spray.
- In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples. Cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons of the brown sugar as well as the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
- Meanwhile, in small bowl, mix butter, flour, walnuts and 1/4 cup of brown sugar with fork or hands until crumbly. Set aside.
- Separate dough into 8 rolls. Flatten each into 4-inch rounds; place into muffin cups. Divide apple filling evenly onto rolls. Divide flour mixture evenly over apples.
- Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups, then cool completely, about 30 minutes. Serve cupcakes topped with whipped cream and a drizzle of syrup.
