From Flats To Lofts

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Apple Pie Cinnamon Rolls

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Though my ultimate goal in my bread making attempts are to be able to make traditional sandwich breads as well as french loaves and rolls, “dessert” breads are much more doable for me at the present. And so as to not get discouraged by the fickleness of bread baking, I made some apple pie cinnamon rolls a few weeks ago.

They ultimately tasted very similar to apple dumplings, without the hassle of forming dumplings or the time of traditional cinnamon rolls.

Apple Pie Cinnamon Rolls | Flats to Lofts


  • 2 C   Sugar
  • 2 C  Water
  • 1/4 C Butter
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 2 C All-Purpose Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 3/4 C Shortening
  • 2/3 C Milk
  • 1/4 C Sugar
  • 1/2 tsp. Cinnamon
  • 3 C Shredded, peeled apples (3-4 medium apples. I used green apples for a slight tartness)
1.For sauce, in a large saucepan, combine 2 cups sugar, the water, margarine, 1/4 teaspoon cinnamon, and nutmeg. Bring to boiling and boil for 5 minutes; set aside.
2.For dough, combine flour, baking powder, and salt. Cut in shortening until pea-size. Add milk all at once. Stir just until moistened. Knead dough on a lightly floured surface 10 to 12 strokes or until nearly smooth. Roll out to 12×10-inch rectangle.
3.For filling, combine 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from a long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 13x9x2-inch baking dish. Pour sauce over dumplings. Bake in a 350 degree F oven about 50 minutes or until golden.These are great served warm or the next day, and I preferred mine with vanilla ice cream!


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