Cinnamon Bun Apple Cobbler


  • 4 medium Granny Smith apples (about 2 lbs/1 kg)
  • 1   lemon
  • 1/2 cup (125 mL) dried cranberries
  • 1/2 cup (125 mL) granulated sugar
  • 2 tbsp (30 mL) flour
  • 1/2 tsp (2 mL) ground cinnamon
    Cinnamon Buns & Glaze
  • 1 tbsp (15 mL) butter
  • 1 pkg (8 oz or 235 g) seamless crescent dough
  • 3 tbsp (45 mL) granulated sugar
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 cup (125 mL) chopped pecans (optional)
  • 1/2 cup (125 mL) powdered sugar
  • 1/2 tbsp (7 mL) milk


  1. Preheat the oven to 400°F (200°C). For the filling, cut the apples lengthwise around the core into 4 pieces with a Utility Knife. Cut the pieces in half lengthwise. Using the Simple Slicer on the #3 setting, slice apples over the 4-qt. (4-L) Stainless Steel Mixing Bowl.  

  2. Zest the lemon using the Microplane® Zester to measure 1 tsp (5 mL). Juice the lemon with the Juicer to measure 2 tbsp (30 mL). Add the zest, juice, and remaining filling ingredients to a mixing bowl; mix well with the Small Mix ‘N Scraper®. Place in the Medium Rectangular Baker. (The baker will be very full, but the ingredients will cook down.) 

  3. For the cinnamon buns, place the butter in a 1-cup (250-mL) Prep Bowl; microwave, uncovered, on HIGH for 30 seconds or until melted; set aside. 

  4. Place the baker in the microwave. Microwave, uncovered, on HIGH for 7 minutes, stirring halfway through cooking.  

  5. Unroll the dough onto the flat side of the Large Grooved Cutting Board. Brush with the melted butter using the Chef’s Silicone Basting Brush. Combine 3 tbsp (45 mL) of sugar and 1 tsp (5 mL) of cinnamon in the Flour & Sugar Shaker; sprinkle evenly over dough.   

  6. Starting on the long side, roll the dough into a tight log, pinching the seams to seal. Using Pizza & Crust Cutter, cut the dough into twenty ½" (1-cm) thick slices.  

  7. Using Silicone Oven Mitts, carefully remove the baker from the microwave. Sprinkle with pecans (optional). Top with the dough slices, cut-side down. Bake, uncovered, for 15–17 minutes, or until the buns are golden brown and the apples are tender. 

  8. Meanwhile in a 2-cup (500-mL) Prep Bowl, mix the powdered sugar and milk with the Mini Mix ‘N Scraper® until well blended. (The icing will be thick.) Spoon the icing into a small resealable plastic bag. Trim a small corner off the bag and drizzle the icing over the cinnamon buns. Serve warm. 


  • 10  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 240, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5mg, Sodium 170 mg, Carbohydrate 47 g, Fiber 2 g, Protein 2 g


Cook's Tips:

To portion your dough into twenty even slices, start by cutting the dough log into quarters. Then cut each quarter into five slices.
Leaving the apples unpeeled saves time, but you can peel them, too!

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