Fruit-Filled Quick Cinnamon Rolls
- Ready In:
9 cinnamon rolls
FILLING or TOPPING
- 6 tablespoons packed brown sugar, divided
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- 1 1⁄2 cups chopped mixed dried fruit (apples, raisins, pears, cherries, apricots)
- 1 1⁄2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup quick-cooking rolled oats
- 1⁄4 cup brown sugar, packed
- 1 tablespoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup cold butter, cut into cubes
- 1 cup milk
- icing sugar
- 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.
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