Cinnamon Apple Rolls

A few days ago I came across a recipe for Cinnamon Apple Rolls which were described as a distant cousin to sticky rolls.

Being a huge fan of both apples and cinnamon rolls, I wasn’t about to pass up the opportunity to give it a try.

It’s kind of hard to wrong when you stuff almost any type of sweet dough with cinnamon, brown sugar, and crisp apples in my opinion. Throw in a few walnuts in the bottom of the pan for a little crunch factor, what’s not to love?

I have to say, I was expecting these distant sticky roll cousins to be a bit more *gooey* but, other than that, I enjoyed them.

Cinnamon Apple Rolls

adapted from Best Recipes by Ceil Dyer

Makes 8 rolls

1 cup brown sugar
1/2 cup vegetable oil
1/2 cup walnuts (optional)
3 cups sifted all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 cups chopped, pared apples
1/2 cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees F.

In a 13 x 9 x 2 inch baking pan stir together 1 cup brown sugar, 1/2 cup vegetable oil, and walnuts nuts, and set aside.

Whisk together the flour, granulated sugar, baking powder and salt. Add milk and oil to dry ingredients, stir just until dough comes together.

Transfer dough to a lightly floured surface and kneed 10 to 12 times, then roll out to 1/4 inch thick rectangle.

Toss chopped apples with brown sugar and cinnamon and top dough with them making sure to distribute them evenly.

Roll dough up as if you were rolling a jelly-roll. Cut into 1-inch rounds and place in prepared pan.

Bake rolls for 15-20 minutes or until the tops are a light golden brown. Carefully turn pan upside down onto a serving platter. Serve warm.

Tagged as: all-purpose flour, baking powder, brown sugar, cinnamon, fuji apple, granulated sugar, milk, vegetable oil, Walnuts