Super Cinnamon Apple Rolls

I used to buy pre-made refrigerated cinnamon rolls for Sunday brunch. I thought it was too much work to make them. (Then I looked at what was in them! Ekk. Have you?)

One Sunday we didn’t have choir practice for my daughter so we had some extra time. My son wanted cinnamon rolls but I didn’t have any in the fridge. I looked at their little faces and I figured that the dough I made for my cobbler topping would probably make good cinnamon roll dough. We had some extra apples that I needed to use up and knowing my daughter isn’t too crazy about raisins I thought I’d substitute the apples from where the raisins should go. (I think it would be really good to have the raisins and the apples but she would only pick them out so I just use apples.)  The kids like to help with the butter brush and the sprinkling part. They really don’t take very long and taste so much better. I always have icing left over so I have an excuse to make them again really soon!

Super Cinnamon Apple Rolls

Ingredients:

2 cups baking mix

2 tablespoons white granulated sugar
1/2 cup dairy sour cream
3 tablespoons milk
2 tablespoons margarine or butter, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

1/2 cup finely chopped apples

¼ cup flour (for cutting board)

Westcott Cooking Spray

Ginger Evans vanilla frosting, if desired

(Optional 1/2 cup raisins if desired)

Equipment-

Shallow baking dish 9 by 13, mixing bowls, spoon, measuring cups/spoons, and knife, cutting board, butter brush.

Preparation:

Preheat oven to 350 degrees. Grease the bottom of a 9"x13" pan.  Set aside.

Mix baking mix, white sugar, sour cream, and milk; beat until thoroughly mixed. Form into ball and place on floured cutting board. Knead several times. Dough should be not sticky and slightly stiff. Roll into rectangle, 12x10 inches. Spread softened margarine with butter brush, the whole way to both ends.

Mix brown sugar, and cinnamon; sprinkle over dough. Add apples and raisins if desired.  Roll up tightly, beginning at (long) 12-inch side.  Cut into 12 slices. Place slices, cut sides down, in pan.  Allow the rolls to touch each other. Brush melted butter over tops; sprinkle with granulated sugar.

Bake until golden, about 15 minutes. Makes 12 rolls. Top with Ginger Evans vanilla frosting, if desired.