Recipe by Sharon123
I have made this and it is very good. My husband loved it, and that says alot!
Top Review by Karen=^..^=
OH MY!!!!!!!! I cannot believe how GREAT this turned out. I was soooo worried while I was preparing it. It does not say what size pan to use (I used 9 x 13 pyrex) and it did not say how many rolls you would get (although it says 6 servings, I got 15 rolls) or how to space them in the pan (I spaced them evenly...they were not really even touching each other). I was also worried because the syrup mixture seemed too thin and there seemed to be too much. BUT, my worries were for nothing :) This came out absolutely incredible. I used Gala apples and I only had to use 3, but that is the only thing I changed. I wasn't sure how much butter or cinnamon and sugar, but I just sprinkled and dabbed to my own tastes. While these baked, the syrup thickened perfectly and the rolls expanded to fill the dish. My husband and I both had one about 10 minutes after they came out of the oven and we were in heaven! Thank you so much...I will be making this often. I am going to try it with biscuit mix to see if I can save some time, but this is PERFECT as is! P.S Posting a picture for all to SEE how yummy these are...you'll have to make them to TASTE how yummy they are.
- 4 medium apples
- 1 1⁄2 cups brown sugar
- 1 3⁄4 cups water
- 2 cups flour
- 1 teaspoon salt
- 6 tablespoons shortening
- 4 teaspoons baking powder
- 3⁄4 cup milk
Directions See How It's Made
- Preheat oven to 450*.
- Select apples that will cook quickly, peel, core and chop fine.
- Put sugar and water in a baking dish 2" deep.
- Cook for 5 mins.
- over low heat.
- Make bisquit dough while syrup is cooking.
- Roll dough about 1/4" thick and rectangular in shape.
- Spread dough with softened butter and sprinkle with cinnamon and sugar mixture.
- Add chopped apples and roll as for a jellroll.
- Cut rolls in 1" pieces and place cut side down in pan with syrup.
- Dot top with additional butter and sprinkle with cinnamon and sugar.
- Bake at 450* about 15 to 20 minutes, or until crust is golden brown.