9.17.2013

Apple Pie Rolls


Imagine you took the delicious apple pie filling and rolled it like a cinnamon bun.  Then imagine you thought, what the heck, let me bake it in a cinnamon spiced simple syrup.  Are you drooling yet?  This is exactly what this recipe is.


Although the dough isn't a yeast-based dough, so it doesn't raise, it is similar to cinnamon rolls in the way it's prepared and cut.  The rolls puff out as they absorb the delicious sweet syrup.  What you have, when they come out of the oven, is a moist, sweet and absolutely delicious Fall dessert.

If you make these to take to a function, bring the recipe.  Every time I make them for gatherings I come home with an empty pan and a collection of email addresses to send the recipe to.


Apple Pie Rolls

Sauce:
2 cups granulated sugar
2 cups water
1/4 cup unsalted butter
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Rolls:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cold shortening, cut into 6 pieces
2/3 cup whole milk
1/4 cup granulated sugar
1/2 teaspoon cinnamon
3 cups shredded and peeled apples {3-4 medium baking apples}

Preheat the oven to 350 degrees.

To make the sauce:
Combine all the sauce ingredients in a large saucepan over medium-high heat.  Bring to a boil, stirring frequently.  Boil for 5 minutes.  Set aside.  Measure to ensure you have 2 cups of sauce, if not, add water to make it 2 cups.


To make the rolls:
In a large mixing bowl, combine the flour, baking powder and salt.  With a pastry blender, cut in the shortening until the size is that of peas.  Make a well in the center of the mixture and add the milk, all at once.  Stir just until combined.  Knead on a lightly floured surface for 10-12 strokes, or until the dough begins to look smooth.  Roll the dough out to a 12x10 inch rectangle.


Sprinkle the dough with the shredded apples, leaving a 1/2 inch border around the edges.

In a small bowl combine the 1/4 cup of granulated sugar and the 1/2 teaspoon of cinnamon.  Sprinkle the cinnamon-sugar mixture over the apples.



Roll the dough, as you would for cinnamon rolls, starting from the long side.  Pinch the seam to seal.  Cut the log into 12 equal pieces, 1 inch each.  Place the pieces into a 13x9x2 inch baking pan.  Pour the sauce over the dumplings and bake 45-50 minutes, or until golden brown.


3 comments:

daisy said...

Those look absolutely sinful. Good thing I'm too lazy to make them. ;0D

Anna said...

Oh my goodness! Another great use for the apples we picked this weekend. I'm always wanting to make cinnamon rolls but never take the time with yeast...this is a happy medium! Will try soon!

Our Neck of the Woods said...

Oh my, these sound so scrumptious! And perfect for this time of year. Yum!