Apple Roly-Poly

Name: Apple Roly-Poly
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings.
Ingredients: 1-3/4 cups all-purpose flour; 1/4 cup sugar; 4 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup shortening; 1/4 cup cold butter; 2/3 cup sour cream; FILLING:; 1/4 cup butter, softened; 1 cup packed brown sugar; 2 teaspoons ground cinnamon; 6 medium Granny Smith apples, peeled and coarsely shredded (about 5 cups); TOPPING:; 2-1/2 cups water; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon; 1/2 cup half-and-half cream

Apple Roly-Poly isn't very fancy, but it's genuine Down East fare. It came from my grandmother. With 13 children plus the men at Grandpa's sawmill, she had to do lots of cooking each day! —Megan Newcombe, Cookstown, Ontario

Ingredients

1-3/4 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/4 cup cold butter
2/3 cup sour cream
FILLING:
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
6 medium Granny Smith apples, peeled and coarsely shredded (about 5 cups)
TOPPING:
2-1/2 cups water
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 cup half-and-half cream

Directions

In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms.
Roll out on a floured surface into a 15x10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients.
Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13x9-in. baking pan.
For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream.
Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.

Nutrition Facts

1 each: 336 calories, 15g fat (8g saturated fat), 34mg cholesterol, 329mg sodium, 48g carbohydrate (32g sugars, 2g fiber), 3g protein.

Originally published as Apple Roly-Poly in Country Woman May/June 1993

Reviews

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Average Rating:

ajsod

Aug 15, 2017

This wasn't my favorite apple dessert recipe. It looks like a mess when you put it in the oven. It baked okay, but it is a gooey dessert.
DS2006

Oct 12, 2016

Way too much baking powder - its bitterness marred the flavor. And my dough literally dissolved in the oven. I got apple buckle...bitter apple buckle. Managed to pour a sweet frosting over it to make it edible. That said, I love the idea and will make a roly poly again, but not with this recipe!
redcottagechronicles

Sep 12, 2016

The recipe doesn't specify if the rolls should be touching in the pan or not, but I decided to make sure they were, and while I didn't get enough rolls to adequately fill a 9 x 13 pan as per the recipe, I just used a 12 inch round pan instead. Perhaps if I should have spaced them out I would have. Because the pan wasn't as big as was called for, I used only about two thirds of the topping, just covering all the rolls. I was a bit nervous about how it would all turn out, but after baking for about 35 minutes they came out of the oven puffy, bubbly and delicious! They are best served warm from the oven or reheated before serving. Overall a delicious apple dessert!
cruisingail

Sep 10, 2016

This is a new twist to apple crisp/cobbler. Excellent and the presentation will impress.
HAFB

Nov 13, 2011

This recipe is amazing! When I put it in the oven, I thought it was a disaster because of all the water. But it poofed up and tastes wonderful. A new favorite!
benfino

Mar 26, 2011

superb
mayhersh

Oct 31, 2008

Such a yummy recipe!! I love to make it, and it always turns out great :)
thankG0d

Sep 12, 2008

I followed these directions completely and it sure didnt turn out like the pix. It wasnt as thick and it dropped in when it sat to cool. I think 2 1/2 cups of water was too much. I may try it again and put less water.