Note: We used Honeycrisp apples, but you can use your favorite variety. From Kim Ode.
• 1/2 c. water
• 1/2 c. granulated sugar
• 1/2 tsp. cinnamon
• 2 tbsp. butter
• 1 c. flour
• 1 1/2 tsp. baking powder
• Pinch of salt
• 1/4 c. butter (1/2 stick), cut into 8 pieces
• 1/3 c plus 2 tbsp. milk
• 1 1/2 c. apples, peeled, cored and cut into 1/4-in. dice (about 2 medium)
• 2 tbsp. brown sugar
• 1/4 tsp. cinnamon
Preheat oven to 350 degrees. Lightly oil or spray a 9-inch round cake pan or a 7- by 11-inch baking dish.
To make the syrup: Stir together 1/2 cup water, granulated sugar and 1/2 teaspoon cinnamon, and bring to a full boil in a small saucepan. Remove from heat and add 2 tablespoons butter. Set aside.
To make the dough: In a medium bowl, whisk together flour, baking powder and salt. With a pastry blender or with your fingers, cut in 1/4 cup butter until no large pieces remain.
Stir in milk and mix until the dough comes together into a ball.
On a well-floured surface, roll or pat dough into a rectangle 9 inches wide and 12 inches long, making sure it’s not sticking to the surface. Keep edges as straight as possible.
In another bowl, stir together diced apples, brown sugar and 1/4 teaspoon cinnamon. Spread evenly over dough, with apples distributed from side to side, but leaving 1-inch open at the top edge. Beginning at the bottom, roll dough and apples into a tight cylinder (although not so tight that the apples break through) and seal the seam.
Cut into 6 sections, about 1 1/2 inches wide. Arrange rolls on their side in the prepared pan with space between them. Stir cinnamon syrup, then pour over the rolls.
Bake for 40 minutes, or until lightly brown. Serve warm or at room temperature.
Nutrition information per serving:
Calories 290 Fat 12 g Sodium 250 mg
Carbohydrates 44 g Saturated fat 7 g Total sugars 26 mg
Protein 3 g Cholesterol 30 mg Dietary fiber 2 g
Exchanges per serving: ½ fruit, 1 starch, 1 ½ carb, 2 fat.