A biscuit dough that is quick to make lets you bake up a batch of these absolutely delicious cinnamon rolls in a fraction of the time traditional ones take. The milk, dried fruit filling and whole grains add great texture and good nutrition!!
Preheat oven to 400°F Butter an 8-inch glass baking dish.
FILLING: In a bowl, combine 1/4 cup of the brown sugar, cinnamon and butter until blended. Set aside.
DOUGH: In a large bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, cinnamon and salt. Use a pastry blender or two knives, cut in butter until crumbly. Pour in milk and stir with a fork until a soft dough forms.
Turn out onto a floured surface and knead lightly until smooth. Keeping surface floured, roll out to a 16x10-inch rectangle. Spread filling over top, leaving a 1-inch border along long edge furthest from you; sprinkle fruit over top. Starting at long edge closest to you, roll up jelly-roll style; pinch seam to seal. Using a serrated knife, cut into a 9 slices. Place in prepared dish; sprinkle with remaining brown sugar.
Bake for 35-40 minutes or until golden brown. Let cool until just warm. If using, dust with icing sugar just before serving.
COOKING TIP: Keeping the butter and milk cold before preparing the dough makes for extra tender and flaky rolls.
TIP FOR KIDS: Kids can make the filling, roll the dough and spread the filling and fruit on top. Parents can help younger children roll up the filled dough.