Saturday, October 23, 2010
Grandma Briggs' Apple Cinnamon Rolls
2 cups all-purpose flour
3/4 cup shortening or margarine, softened
3 tablespoons granulated white sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
Preheat oven to 400°F. Combine flour, shortening or margarine, 3 tablespoons granulated white sugar, baking powder and salt together in a food processor; process until the consistency of oats. Add milk all at once and mix just until ingredients are well blended; set aside.
1 1/2 cups granulated white sugar
2 cups water
3 tablespoons unsalted butter
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Combine syrup ingredients in a small saucepan and bring to a boil over medium-high heat. Stir until all sugar crystals are completely dissolved; set aside.
Apple Filling Preparation
4 large Fuji, Gala or Honeycrisp apples, peeled, cored and finely diced
1/2 cup granulated white sugar
1/4 teaspoon ground cinnamon
1/2 cup walnuts or pecans, finely chopped
Whipped cream, optional
Toss apples with 1/2 cup granulated white sugar, 1/4 teaspoon cinnamon and 1/2 cup walnuts; set aside.
On a lightly floured board, roll out dough in large triangle as for jellyroll. Spread with apples. Beginning with small end, roll-up and seal edges. Cut into twelve, 1 1/2-inch slices using a sharp knife.
Lay slices in a buttered 9 x 13-inch baking pan. Gently pour hot syrup over apple slices; bake for 30-45 minutes, or until top is golden brown.
Serve warm with whipped cream, if desired. Yield: 12 servings
Along with the Apple Cinnamon Roll recipe above,
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