Apple Cinnamon Biscuit Wreath Recipes

Steps:

• Preheat oven to 350 degrees F.
• On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath. Turn the parchment over and use to line your baking sheet. Set aside.
• In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside.
• Open can of biscuits and separate into individual biscuits.
• Sprinkle a rolling surface with some of the sugar-spice mixture. One at a time, press each biscuit into the bowl of sugar-spice mixture. Roll each biscuit on sugared surface to a 5-inch diameter. Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps. Position leaves overlapping around the circle drawn on parchment. Set aside.
• Lightly beat egg with 1 tablespoon of water. Using a pastry brush, paint egg wash between the leaves where they overlap.
• Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths.
• Bake in preheated oven for 14 to 17 minutes. Remove from oven and cool completely before moving.
• While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth. Cover and set aside.
• Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation.

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
• Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
• Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
• With the remaining dough, stuff and roll each piece of biscuit with an olive.
• Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
• Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
• Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.

Steps:

• Heat oven to 200°F. Cut apples lengthwise from stem end through core into 1/4-inch slices. Dip apples into lemon juice to prevent browning; place on wire racks. Carefully place wire racks on oven rack. Bake 4 hours.
• Remove wire racks from oven and place on heatproof surface. Let apples stand about 2 hours or until completely dry. Place dried apples on waxed paper. Coat each side with 2 light coats of spray varnish, following manufacturer's directions.
• Tie 10-inch cinnamon sticks together. Attach to front of wreath with 6 inches of the ribbon. Glue dried apple slices and 3 1/2-inch cinnamon sticks to front and side of wreath, using glue gun. Attach leaves to ribbon on 10-inch cinnamon sticks. Make a bow with the remaining ribbon, and attach to wreath. Attach wire hanger if desired.

Steps:

• In a large bowl, combine the apple, applesauce, 1/4 teaspoon cinnamon and nutmeg. Separate biscuits; roll out each into a 6-in. circle. , Place on a greased baking sheet. Place a heaping tablespoonful of apple mixture in the center of each. Fold in half and pinch edges to seal. Brush with butter. Combine sugar and remaining cinnamon; sprinkle over tops. , Bake at 400° for 8-10 minutes or until edges are golden brown. Serve warm.

Steps:

• Place apples in a microwave-safe bowl; heat in microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat. Heat apples in microwave until soft and warm, about 1 minute more.

Steps:

• IMPORTANT: You will also need 1 Straw wreath, 10 inches in diameter
• Heat oven to 200°F
• Cut apples lengthwise from stem end through core into 1/4-inch slices.
• Dip apples into lemon juice to prevent browning; place on wire racks. Carefully place wire racks on oven rack.
• Bake 4 hours.
• Remove wire racks from oven and place on heatproof surface.
• Let apples stand about 2 hours or until completely dry.
• Place dried apples on waxed paper.
• Coat each side with 2 light coats of spray varnish, following manufacturer's directions.
• Tie 10-inch cinnamon sticks together.
• Attach to front of wreath with 6 inches of the ribbon.
• Glue dried apple slices and 3 1/2-inch cinnamon sticks to front and side of wreath, using glue gun.
• Attach leaves to ribbon on 10-inch cinnamon sticks.
• Make a bow with the remaining ribbon, and attach to wreath.
• Attach wire hanger if desired.
• Tips:
• - Make the dried apples ahead of time. When it's time to make the wreath it will all come together in a snap.
• - Pick up Rome apples for this project. With their pretty red skin and white flesh they are particularly nice in this wreath, though other types of apples are also attractive.

Steps:

• Preheat oven to 375 degrees 1. Remove apple pie filling contents from the can. 2. Blend until smooth with a hand blender. 3. Lay all 16 biscuits out on a flat surface and spread about 1 tbsp apple pie filling across all 16 biscuits. 4. Grease bundt pan. 5. Stack all biscuits into the bundt pan stacked around the center hole of the pan standing on their side. 6. Sprinkle biscuits with 1/4 cup of the cinnamon and sugar mixture 7. Bake for 45-50 minutes until golden brown 8. Make the frosting towards the end of the baking period. 9. Remove from the over and let cool for 10-15 minutes. 10.Run butter knife around outside and inside edges of the bundt pan to ensure bread is loosened from the edges. 11.Turn upside down on serving plate and wiggle to get pan to release. 12. Drizzle and spread frosting across warm biscuits so that the frosting drips down the sides. 13.Sprinkle with 1 tbsp green sugar sprinkles and add maraschino slices. Frosting 1. Melt 4 tbsp butter and add 1 tsp milk, 1/4 tsp vanilla and 1 cup powdered sugar. 2. Blend with an electric hand mixer until smooth.

Steps:

• In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

Steps:

• Preheat the oven to 450° F and prepare 2 baking sheets if you are doing small biscuits. Combine all biscuit ingredients in a medium bowl and turn out onto board "floured" with Biquick mix. Knead 10 times. Roll out the dough to about a half inch thickness and cut with a biscuit cutter. I used the smallest from my set (1 1/2 inch I believe) for a more bite-size biscuits.
• Bake for 10 minutes. About halfway through, rotate the pans 180° and switch the pans on the racks. The biscuits are done when they are a golden brown. Remove from the oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool.