Ahhh…fall is back! If I could just have this season year round that would be fine with me. Cooler temperatures (but not too cold), colorful leaves, sweaters and apples! My favorite thing about the cooler temps is that I can turn on my oven and have the windows open. So, of course I’ve been baking!
Squishy turned 3 years old a few days after Labor Day, so I’ve been baking cakes for various family parties. I had some raspberries in the freezer so I had made vanilla/raspberry swirl ice cream and raspberry mini pies (recipes for those coming soon, I swear!) Then I had bananas, pears and apples to use so I’ve been making banana bread and applesauce with pears. While making the applesauce I reserved about 3/4 cup of the cooked apple chunks. I knew I wanted to bake something with them… So, since I’ve been craving cinnamon rolls on a weekly basis since the trip to Nielsen-Massey, I decided to make some, with that reserved cooked apple!
I decided to do a whole grain biscuit version because;
#1 I was thinking about Sarah Simington‘s cinnamon rolls
#2 My family loves whole grain anything
#3 Biscuit dough is way quicker than yeast dough and I wanted those rolls now!
~ Whole Grain Apple Biscuit Cinnamon Rolls ~
1 cup all purpose unbleached flour
1/2 cup whole wheat flour
1/3 cup old fashioned rolled oats
1 Tbs flax meal
1 Tbs wheat germ
3 tsp baking powder
1 tsp salt
2 Tbs raw sugar
1/4 cup cold butter, grated
2/3 cup half and half
2 Tbs soft butter
1/4 cup dark brown sugar
1 tsp ground cinnamon
1/2 cooked apple chunks– you could use canned apple pie filling
1 cup powdered sugar
1tbs milk or half and half
Preheat oven to 425 degrees and butter a round 8 inch cake pan.
Mix brown sugar and cinnamon in a small bowl. Set aside.
Mix dry ingredients for the biscuit dough.
Grate in cold butter and toss with fingers, so the butter stays separated and gets covered with the dry mixtures. Gently fold in the half and half, then turn out onto a floured surface and knead just a few times to bring it together. Be gentle here, the more you work the dough the tougher it will become, we want flaky! Roll dough into a roughly 10 x 10 square. Spread the softened butter over the surface them spread on the brown sugar/cinnamon mixture.
Then slice into 2 inch slices and place cut side down into the cake pan. Bake for 13-15 minutes or until golden around the edges.
After removing the rolls from the oven, mix your drizzle. Then, well…drizzle it over the top.