Pillsbury Bake-Off And A Apple Raisin Cinnamon Knot Recipe
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:
- In a small sauce pan over a medium flame add in butter and allow to melt.
- Once melted add in piloncillo. Let piloncillo dissolve, then add in apples and stir to coat all the apples in the sugar syrup.
- Sprinkle with cinnamon, and continue cooking for 10 minutes.
- Add in raisins and mix them into the apples. Cook for an additional 5 minutes allowing the raisins to plump up.
- Remove from flame and mix in the pecans. Set to the side.
- Preheat the oven to 400 degrees Fahrenheit.
- Line a cookie sheet with a baking mat or wax paper and set to the side.
- Open Pillsburry cinnamon rolls and remove icing. Separate each cinnamon roll.
- 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.
- 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.
- Place on the cookie lined sheet and continue till done.
- Bake for 10 minutes.
- Remove from oven and drop a dollop of Eagle brand sweetened condensed milk in the center of each cinnamon roll bite.
- It will melt a little and spread down the sides.
- Allow to cool and enjoy!
Disclosure: I was invited by Pillsbury to attend the Pillsbury Bake-off. All opinions are 100% my own.
