APPLE CINNAMON FRUIT ROLL UPS RECIPES

Steps:

• Place flour and butter into freezer for 30 minutes before starting crust process.  In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not sticky (test by squeezing some with your fingers). Mixture will be crumbly! On a lightly floured surface, form dough into 2 balls, and flatten into a discs. Cover with plastic wrap and refrigerate until dough is cold but pliable, about 30 minutes. In a small bowl, whisk together sugar and cinnamon. On a lightly floured surface, roll one disc into a very large rectangle, about 17”-x-10”. Spread 2 tablespoons softened butter on dough then sprinkle about half the cinnamon sugar on top. Starting with one long side, roll dough into a log and pinch ends to seal. Wrap in plastic wrap and refrigerate 30 minutes. Repeat process with remaining dough.   Slice each log into ½”-thick rounds. On a lightly floured large piece of parchment paper, arrange rounds in a tight circle, making sure they’re all touching. Lightly dust with flour and cover with parchment paper, then roll into  a 12” circle. Refrigerate for 10 minutes. Repeat process with second log.  Preheat oven to 375° and grease a pie dish with cooking spray. Place a large rimmed baking sheet in oven. In a large bowl, toss together apples, sugar, lemon juice, flour, cinnamon, vanilla, and salt.  Invert one crust into the bottom of the pie dish. Add apple mixture, then cover top with remaining cinnamon roll crust. Crimp edges to seal bottom and top. Bake until cinnamon rolls are golden and apple mixture is bubbling, about 50 minutes. While the pie is baking, make icing: In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle over baked pie.

Steps:

• For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.
• Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.
• For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.
• For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
• For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
• For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.
• For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.
• Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.
• Dust with confectioners' sugar and serve with maple syrup on the side.