With these I decided to shred the apples in them for a few reasons. My Grandma would shred the apples in her apple pie so they’d all cook through, so I decided to adapt that method because I definitely wanted soft apples in these. Second I wanted to be able to remove some of the juices without having to add another step and cooking the liquid off so what better than to shred and squeeze (by hand) some of the juices out. It also seems faster than chopping for some reason. Maybe I’m just a slow chopper, but I’ve got grating down with all the cheese we consume around my house (and who knows why I never get out the grater attachment on the food processor – it seems like too much work :). The first time I made these I mixed the apples with the sugars before spreading over the bread layer and didn’t juice them quite as much and seriously what a runny mess, still tasty but a much messier method, so be sure to extract some of the juices before layering them on and don’t mix the sugars with the apples (bad idea). It may seem like a strange step to juice the apples but I believe it’s an important one. It also works out conveniently anyway because I just added it to the glaze rather than adding another ingredient like milk or cream.
Are you guys tired of me make everything in cupcake/muffin form yet? I just love how convenient it is and I also liked how it evenly baked these cinnamon rolls, I wasn’t left with some gooey rolls in the center and dry ones around the edges. They also baked faster this way too. Yes these could probably be baked in a baking dish if you want to stick with the traditional method or if you happen to be out of cupcake liners and are like me and wouldn’t want to make a special trip to the store just for those (if you do bake them that way though you may need to increase the baking time a bit). If you like cinnamon rolls I’d highly recommend making these at least once in the next few weeks because once you do you’ll likely fall in love. Enjoy!
