LAURA LEE ALICE
COOKS
®
Enlarged photo of apple cinnamon rolls
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.
About the Ingredients:
Flour - A good unbleached flour is best for this recipe
Sugar - White granulated sugar
Baking powder - Always check the date to make sure it's fresh
Sea salt - Use a quality brand; some are better than others
Butter - When there is salt in the recipe, I use unsalted
Shortening - You could also use tallow, lard or solidified coconut oil; all chilled first.
Sour cream - Don't use the liquid that forms in the carton.
Brown sugar - I use light for this recipe, but you could use either.
Cinnamon - Ceylon if you have it
Lemon juice
Apples - Tart apples like Pink Lady, Granny Smith or MacIntosh
Cream - Heavy cream or half-and-half
Apple Cinnamon Rolls (no yeast) Makes 12
Ingredients
Dough:
• 1¾ cups all-purpose flour
• ¾ cup sugar
• 4 teaspoons baking powder
• ½ teaspoon sea salt
¼ cup (½ stick cold butter)
• ¼ cup shortening (chilled)
• ¾ cup sour cream
Filling:
• ¼ cup butter (½ stick) melted and cooled
• 1 cup brown sugar, packed
• 2 teaspoons cinnamon OR apple pie spice
• 2 teaspoons lemon juice
• 6 medium tart apples (Pink Lady, Granny Smith or MacIntosh) peeled, cored and
cut into ¼-inch diced pieces or shredded
Glaze:
• 1¾ cups water
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• ½ cup heavy cream or half-and-half
Preheat over to 350°F. Grease a 9 x 13-inch baking dish or pan.
Instructions
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.
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.
Caramel Glaze
This glaze can be poured over the rolls before or after baking. In a small pan,
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.
You can also pour the glaze over the rolls immediately after they come out of the
oven.
Tips & Variations
• Sometimes I will add ½ cup finely chopped nuts (¼-inch dice) to this recipe for extra
flavor. Walnuts or pecans are my favorites!
• Use parchment paper for easy removal of the rolls from the pan.
• Sprinkle the tops of the finished rolls with chopped bacon (Yes, it is so good.)
• Or add chopped, cooked bacon to the filling.
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac