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Apple Pie Bomb Wreath

A delightful fusion of classic apple pie and convenient bite-sized treats shaped into an eye-catching wreath.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 1 hour
Servings: 15 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Wreath
  • 25 pieces frozen Rhodes rolls, thawed but still cold Perfect for easy preparation
  • 1 recipe homemade apple pie filling or 1 can (21 ounces) store-bought, chopped, divided Use homemade for a fresher taste or store-bought for convenience
  • 1 large egg, beaten This will give the wreath a beautiful golden glaze
For the Streusel Topping
  • 1 cup all-purpose flour Essential for the streusel topping
  • ½ cup light brown sugar, packed For a deep caramelized sweetness
  • 1 teaspoon ground cinnamon Adjust to your taste
  • ½ teaspoon kosher salt Enhances sweetness and balances flavors
  • ½ cup unsalted butter, melted Always use unsalted to control saltiness in your bake
For the Glaze
  • 1 cup confectioners’ sugar Sift for a smooth finish
  • 2 tablespoons whole milk To achieve the right consistency for the glaze

Method
 

Preparation
  1. Thaw the Rolls: Begin by removing the Rhodes rolls from their package and placing them on a large greased baking sheet. Cover with greased plastic wrap. Let them thaw at room temperature for 3-5 hours or refrigerate overnight for a slower defrost.
  2. Preheat the Oven: Set your oven to 375°F (190°C).
  3. Prepare the Rolls: Once the rolls are fully thawed, gently flatten each roll to about 3 inches wide.
  4. Fill and Wrap: Spoon about 1 tablespoon of apple pie filling onto each roll. Carefully wrap the dough around the filling, pinching the edges to seal tightly.
  5. Arrange the Wreath: Form a circle with the filled rolls on the greased baking sheet, creating a wreath shape.
  6. Egg Wash: Brush the tops of your wreath with the beaten egg.
  7. Make the Streusel: In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and combine until crumbly.
  8. Top the Rolls: Generously sprinkle the streusel mixture over the wreath.
Baking
  1. Bake: Place the baking sheet in the oven and bake for 30-34 minutes, or until the rolls are golden brown and the filling is bubbly.
  2. Glaze: While the wreath cools slightly, whisk together confectioners’ sugar and milk until smooth. Drizzle it over the warm wreath.
  3. Serve: Allow the wreath to cool a bit before slicing into it. Serve warm for the best experience.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. You can prepare the wreath unbaked in the fridge overnight.