Even though these may look like unfrosted cinnamon rolls, they're just as good, if not better! These apple dumpling rolls are the perfect fall-time treat that uses up the best of the season in a lightly sweet dessert!
Keyword apples, dumpling, fall
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
For the pastry
⅓cupwhite granulated sugar
For the syrup
Preheat oven to 350°F. Grease a 9x9 baking dish and set it aside.
Mix together the flour, baking powder, and salt. Using your hands or a pastry cutter, work the butter into the dry ingredients. Using your thumb and forefinger, press pieces of the butter into the flour. Continue incorporating the butter until the mixture resembles wet sand with pieces of butter no larger than the size of a pea.
Add the milk and stir. Form the shaggy dough together, kneading it to form a cohesive dough.
Roll out the dough to 18 by 12 inches, much like would be done for cinnamon rolls. Thickly layer about three cups of the prepared apples on top of the dough and sprinkle with sugar and cinnamon. Sprinkle the remaining one cup of sliced apples into the prepared baking dish.
Tightly roll the dough, once again would be done with rolls, starting with the long side. Cut into nine rolls and place in the baking dish on top of the apples.
In a small saucepan, combine the water and brown sugar. Stir to dissolve and bring to a simmer over medium heat. Continue to simmer until the sugar is fully dissolved, 3 minutes. Remove from the heat and pour over the apple roll dumplings.
Bake in the preheated oven until the dumplings are golden and the syrup is bubbling throughout, about 45-60 minutes.
Remove from the oven and cool for 15 minutes before serving.