Apple Cinnamon Rolls (no yeast)   Makes 12

 

 

This is a recipe that I use all year long.  They're wonderful served warm with the

 

 

caramel glaze during the  fall and winter months .  In warmer weather I drizzle

 

 

them with sugar icing.  

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About the Ingredients:​

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​Flour - A good unbleached flour is best for this recipe

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Sugar - White granulated sugar

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Baking powder - Always check the date to make sure it's fresh

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Sea salt - Use a quality brand; some are better than others

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Butter - When there is salt in the recipe, I use unsalted

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Shortening - You could also use tallow, lard or solidified coconut oil; all chilled first.

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Sour cream - Don't use the liquid that forms in the carton.

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Brown sugar - I use light for this recipe, but you could use either.

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Cinnamon - Ceylon if you have it

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Lemon juice

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Apples - Tart apples like Pink Lady, Granny Smith or MacIntosh

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Cream - Heavy cream or half-and-half

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​Apple Cinnamon Rolls (no yeast)   Makes 12

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Ingredients

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Dough:

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•  1¾ cups all-purpose flour

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•  ¾ cup sugar

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•  4 teaspoons baking powder

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•  ½ teaspoon sea salt

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¼ cup (½ stick cold butter)

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•  ¼ cup shortening (chilled)

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•  ¾ cup sour cream

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Filling:

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•  ¼ cup butter (½ stick) melted and cooled

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•  1 cup brown sugar, packed

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•  2 teaspoons cinnamon OR apple pie spice

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•  2 teaspoons lemon juice  

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•  6 medium tart apples (Pink Lady, Granny Smith or MacIntosh) peeled, cored and

 

 

   cut into ¼-inch diced pieces or shredded

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Glaze:

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•  1¾ cups water

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•  2 tablespoons brown sugar

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•  ½ teaspoon cinnamon 

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•  ½ cup heavy cream or half-and-half

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Preheat over to 350°F.  Grease a 9 x 13-inch baking dish or pan.

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Instructions

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1.   In a medium bowl, combine all the dry ingredients.  Using a pastry blender, cut

 

 

     in the butter and shortening until the size of small peas.  Add the sour cream

 

 

     and mix until it sticks together.  (This won't take long.)  Form into a ball and

 

 

     flatten into a disc.  Place on a floured surface.  I like to use a sheet of

 

 

     floured parchment paper.  Roll out into a 10 by 16-inch rectangle.

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2.  Brush the dough with the cooled, melted butter.  Thoroughly combine the

 

 

     brown sugar, cinnamon, lemon juice and apples.  Gently spread onto the

 

 

     prepared pastry dough​ almost to the edges.  Starting with the long side, roll up

 

 

     the dough (like a jelly roll).  Cut into  12 slices, each being a little over 1¼-inches.

 

 

 

3.  Place the slices cut side down into the prepared baking dish.  Prepare the glaze

 

 

     below and pour over the rolls.  Bake about 30 to 35 minutes or until brown and

 

 

     the center slightly jiggles.  The rolls will set in a few minutes.

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Caramel Glaze

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This glaze can be poured over the rolls before or after baking.  In a small pan,

 

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combine the water, brown sugar and cinnamon; bring to boil while stirring. 

 

 

Remove from heat and slowly pour in the cream, stirring as you do.  Pour over the

 

 

rolls, being careful because the glaze is hot!  Bake as above.

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You can also pour the glaze over the rolls immediately after they come out of the

 

 

oven.

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