I’m in the mood for all things Fall, ya’ll! Baked goods, cinnamon, apples, pumpkin, soups, stews, crockpot dishes, and just good old comfort food just beckon me this time of year. I love living in an area that has seasonal changes because I look forward to the season changes all year. After a cold winter and eating heavy foods, I’m always ready for lighter fare that comes with spring and summer. I can never wait to eat that first ripe red garden tomato out of the garden on a sandwich. But after a hot summer full of kabobs, salads, and light garden pasta dishes, I’m always ready for rich hearty, stick to your ribs meals that Fall and Winter brings.
Last week we went apple picking and now have bags and bags of apples. We’ve worked through quite a few of them with some of ten-these delicious fall apple recipes, but we still have a lot. I had a craving for some cinnamon rolls over the weekend, and decided to throw some apples in there too. I used my mom’s quick cinnamon roll recipe that she used to make when I was a kid. It’s a biscuit base and really tasty. The original recipe uses Bisquick and white sugar. I subbed a homemade biscuit recipe for the Bisquick and used Sucanant (unrefined cane sugar) for the white sugar. The result was delicious. Warm apple cinnamon rolls with a tall glass of farm fresh milk. Oh yeah! This is what I love about eating whole real food. No boxes. No guilt. Just food. Plain old delicious food meant to be savored and enjoyed while nourishing the body.
This is definitely a weekend breakfast though, for when you have a little bit more time to spend in the kitchen. They aren’t hard by any means, but they do take more than five minutes, like my usual weekday breakfasts.
Here are some pictures of the process for you visual people. And don’t hate on the countertops. You know you love them!
Make biscuit dough and roll out in a rectangle. Slather on melted butter and sprinkle with cinnamon, sucanant, and apples.
Make your glaze on the stove top while the cinnamon rolls are in the oven.
After the cinnamon rolls are golden brown, drizzle the glaze over the top and serve warm. YUMMO!
- Biscuit dough
- 1¾ cup flour (sprouted, whole wheat, unbleached white, or a combination)
- ½ tsp. sea salt
- 1 T. baking powder
- 6 T. butter
- ¾ cup milk
- 4 T. melted butter
- 1 c. sucanant (unrefined cane sugar)
- 4 tsp. cinnamon
- 1 cup peeled and chopped apples (Or more if desired)
- leftover sugar and cinnamon
- 1-4 T. milk
- ½ tsp vanilla
- Mix four, salt, and baking powder in a bowl.
- Add butter and cut in until it looks like cornmeal.
- Add milk and mix until it’s a shaggy dough.
- Turn out on a well floured surface and knead at least 10 times until dough is smooth.
- Roll out dough on a well floured surface into a 11×16 rectangle.
- Spread melted butter over the dough.
- Mix together cinnamon and sucanant in a small bowl.
- Sprinkle a generous amount of cinnamon and sugar mixture and apples onto the dough, reserving about ¼-1/2 cup cinnamon sugar mixture for glaze.
- Roll dough into a tight roll.
- Cut in 1.5 inch slices and place 6 rolls each into two buttered 9 in. round cake pans or all of them in a 9×13 baking dish.
- Bake in a preheated 350 degree oven for 20 minutes or until puffed and golden brown.
- While cinnamon rolls are baking, make the glaze.
- In a small saucepan, add leftover cinnamon and sugar and a couple of T. milk.
- Bring to a boil and cook until slightly thickened. Add more milk if needed.
- Stir in vanilla.
- Set aside until cinnamon rolls are done.
- Drizzle over finished rolls. Serve warm.
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