”You know that commercial where the guy asks a group of adorable kids questions like “What’s better – bigger or smaller, faster or slower, more or less?” Kids are smart so they always opt for bigger, faster, and more, not less.
So I ask you, what is better – one awesome treat or two? Now you may be thinking that you WANT to say two but that sounds gluttonous so you SHOULD politely answer “oh, just one is good for me.” But what if I told you that you could have two delicious treats in one? And what if I told you that those treats were apple cobbler and cinnamon rolls?” – Carol Kicinski, Simply Gluten-Free
- 4 Tbsp softened butter, divided
- 5 large apples, peeled, cored, and diced
- Juice of 1 lemon
- 1 tsp pure vanilla extract
- 4 Tbsp PLUS 1 tsp. ground cinnamon, divided
- 2 tsp cornstarch
- 2 packages (7.5 oz) Chebe Cinnamon Roll Mix
- 6 Tbsp grapeseed or vegetable oil
- 4 large eggs
- 4 Tbsp plus 2 tsp milk or dairy free milk
- 1/3 cup powdered sugar
Melt 2 Tbsp. butter in a 10 inch oven-proof skillet. Add the apples, lemon juice, vanilla, 1 tsp. cinnamon, nutmeg, 1/2 cup brown sugar and the cornstarch; stir to combine. Bake for 20 minutes.
While the apples are baking, make the pinwheels. In a large mixing bowl, combine both boxes of cinnamon roll mix with 6 Tbsp. oil, 4 eggs, and 4 Tbsp. milk. Dump the mixture onto a clean work surface and knead until smooth. Divide the mixture into 2 equal portions and roll each portion into a rectangle about 8 x 12 inches.
In a small mixing bowl combine 1/2 cup brown sugar, 4 tsp. cinnamon, and 2 Tbsp. of softened butter with a fork. Sprinkle the mixture evenly over the top of the two portions of rolled out dough.
Roll each dough tightly from the long side. Brush one end of the dough with some water and seal the log closed by pinching. Cut the logs into 1 inch slices and place on top of the apples (after they have baked for 20 minutes).
Bake for another 20-25 minutes or until the cinnamon rolls are set and browned.
Combine the powdered sugar with 2 tsp. of milk and drizzle over the top of the cinnamon rolls. Serve warm.
Recipe courtesy of Carol Kicinski, Simply Gluten-Free