- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 3 tablespoons cold butter, cubed
- 1-1/3 cups 2% milk
- 3/4 to 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 4 cups chopped apples (about 4 medium)
- 1-1/2 cups sugar
- 1-1/2 cups water
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened (dough will be soft and sticky).
- Turn dough onto a floured surface. Roll into an 18x12-in. rectangle. Sprinkle brown sugar and cinnamon to within 1 in. of edges; top with apples. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down.
- In a small saucepan, combine sauce ingredients; bring to a boil, whisking to blend. Cook and stir 3-4 minutes or until thickened. Pour over top.
- Bake, uncovered, 45-55 minutes or until golden brown and bubbly. Let stand 10 minutes before serving. Yield: 1 dozen.
Reviews for Apple Dumpling Rollups
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"I thought these would be really good, but I was a little disappointed since they seemed more bready than I was expecting. I halved the recipe and then used a little less apples and brown sugar than called for, so that's probably my fault. The bake time seemed too long as they came out a little tough for my taste. Obviously others liked it, so it has potential, but if I tried this again, I would make some changes."
"These were delicious, even though I made them gluten-free and the syrup-making got interrupted mid-stream by the dog having a seizure! I used a gluten-free flour blend, doubled the baking powder and added a little xanthan gum and fruit pectin, about a tablespoon of whey protein isolate and two eggs to make the dough. I also subbed corn starch for the flour in the syrup. The wheat-tolerant members of the family also pronounced these "keepers"!"
"Followed the recipe to a 'T' and they were a big hit!"
"I did find that for me, this recipe rated as a #4. I did make a number of adjustments for this recipe by using 1 tsp. salt and using 1-1/3 cups evaporated milk which I made into soured milk by adding 1 Tbsp. cider vinegar. I also used 1/2 cup each packed brown sugar and 1/2 cup granulated sugar. I did not spread the dough with the sugar and cinnamon-I just kneaded the dough and ended up rolling into small balls. I combined the apples with the cinnamon and sugars, water, flour, butter and made an apple topping instead. I did find that for me, the best bet IS to first place the apple mixture in a greased and floured 13x9x2" baking pan, then roll small pieces of the dough into round balls and place on top of the apple mixture. I find it works best to bake for at least 1 hour or until bubbly and golden brown! delowenstein"
"Four cups of apples were too much to put into the roll along with the brown sugar. Fell apart when I tried to put them into the pan. The sauce doesn't get very thick so I wasn't sure how long to cook (3-4 minutes still results in watery sauce) and a lot of energy was wasted by turning on the oven first. I hope they taste a lot better than they were to make. I'll stick to regular apple dumplings as they are easier to handle!"