Apple Roll
16
People talking
I have made this and it is very good. My husband loved it, and that says alot!
- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
16
People talking
ingredients
- 4 medium apples
- 1 1⁄2 cups brown sugar
- 1 3⁄4 cups water
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Biscuit Dough
- 2 cups flour
- 1 teaspoon salt
- 6 tablespoons shortening
- 4 teaspoons baking powder
- 3⁄4 cup milk
directions
- 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.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Sharon123
Contributor
@Sharon123
Contributor
"I have made this and it is very good. My husband loved it, and that says alot!"
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I made this recipe for the first time two weeks ago and I just made it again for Easter Sunday. I must say that I did tweak it a tad. I used Granny Smith Apple's, also added nutmeg, cinnamon, and sugar sprinkled over the chopped apples and added golden raisins (1 cup). They are much sweeter than regular raisins.
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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! :)<br/>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.<br/>Somehow I could only fit 1/2 apple into the rolls, but I guess that depends on what sort of apple you use.<br/>Ill definitely make these again and I think they would also be beautiful with plums and cinnamon or peaches. The possibilites are endless.<br/>THANK YOU SO MUCH for sharing this keeper with us, Sharon!<br/>Made and reviewed for Aussie Swap #56 September 2011.
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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
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