Prep 20 mins
Cook 20 mins
I have made this and it is very good. My husband loved it, and that says alot!
- 4 medium apples
- 354.88 ml brown sugar
- 414.03 ml water
- 473.18 ml flour
- 4.92 ml salt
- 88.74 ml shortening
- 19.71 ml baking powder
- 177.44 ml milk
- 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.
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.
This is an amazing recipe! The rolls turn out so soft and yummy with such a golden cripsy syrupy crust. YUM! Mmm, we could not stop eating these! :)
I made 1/4 the recipe, but used only half the quantities stated for the syrup as I dont like that much syrup on my rolls. It worked out nicely and was perfectly sweet for me that way.
Somehow I could only fit 1/2 apple into the rolls, but I guess that depends on what sort of apple you use.
Ill definitely make these again and I think they would also be beautiful with plums and cinnamon or peaches. The possibilites are endless.
THANK YOU SO MUCH for sharing this keeper with us, Sharon!
Made and reviewed for Aussie Swap #56 September 2011.
I'd just like to say that I was really impressed be this recipe and the biscuit dough was to die for! I can't wait to make biscuits and gravy with it. Thanks !! Chef Roly Poly