Talk about an ENERGY boost… I was in Nashville, Tennessee last week  to cover the Pillsbury Bake-Off. Lots of people assumed I was competing for the grand prize of One Million dollars, let me clarify right off the top I was not there baking, nor did I submit a recipe, I was there to cover the event for Que Rica Vida (General Mills- Latin division). I had always heard about the bake-off and have even caught a glimpse of it on T.V. , but to actually be there and feel the energy of the room and the tension of the competitive bakers was a completely different experience then I had imagined.

A lot of contestants have been submitting recipes for years and were there for the first time, and others are professional contest recipe applicants. This is a serious business for some especially when there is a million dollars at stake. It was interesting to watch and even more enticing to sample some of the finalist recipes. At the end of the four hour bake-off a panel of judges chose 4 finalist who are all vying for the grand prize. The announcement will be made on ABC’s The Chew Dec. 3rd. Do you want to help pick a winner? Vote here!

I left the bake-off so inspired by what I saw… it made me think what would I make with Pillsbury if I was in the competition. I would definitely enter under the breakfast category with these apple raisin cinnamon knots topped with a Eagle brand sweetened condensed milk glaze.

Ingredients for apple raisin cinnamon knots topped with Eagle brand sweetened condensed milk glaze:

• 1 – tablespoon butter
• 1 – piloncillo cone
• 3 – small green apples (peeled, cored, and chopped into small chunks)
• 1/2 – teaspoon ground cinnamon
• 2 – ounces raisins
• 1/2 – cup chopped pecans
• 2 – 12.4 ounces of Pillsbury Cinnamon Rolls
• 4 – tablespoons Eagle brand sweetened condensed milk

Directions:

1. In a small sauce pan over a medium flame add in butter and allow to melt.
2. Once melted add in piloncillo. Let piloncillo dissolve, then add in apples and stir to coat all the apples in the sugar syrup.
3. Sprinkle with cinnamon, and continue cooking for 10 minutes.
4. Add in raisins and mix them into the apples. Cook for an additional 5 minutes allowing the raisins to plump up.
5. Remove from flame and mix in the pecans. Set to the side.
6. Preheat the oven to 400 degrees Fahrenheit.
7. Line a cookie sheet with a baking mat or wax paper and set to the side.
8. Open Pillsburry cinnamon rolls and remove icing. Separate each cinnamon roll.
9. Working with one at a time, get a cinnamon roll and flatten it out into a flat circle with either your hands or a rolling pin.
10. Fill the center of the dough with 1 teaspoon of the apple raisin filling, then gather all edges of the dough to the top and pinch them together and twist. Creating a dumpling- like ball.
11. Place on the cookie lined sheet and continue till done.
12. Bake for 10 minutes.
13. Remove from oven and drop a dollop of Eagle brand sweetened condensed milk in the center of each cinnamon roll bite.
14. It will melt a little and spread down the sides.
15. Allow to cool and enjoy!

Disclosure:  I was invited by Pillsbury to attend the Pillsbury Bake-off.  All opinions are 100% my own.