Apple Cinnamon Roll Pudding

Confession: these were intended to be actual cinnamon rolls but, due to a lack of spacial awareness and sheer laziness of not getting another bowl out I crammed all of these beauties into the one oven dish and they came out in a mush of cinnamony- apple goodness! 

Still amazing, I'd recommend following my steps for a lovely Sunday dessert that everyone has to dig into! If penicillin was discovered accidentally, maybe this is a new creation I've stumbled upon? Once can only hope!

I followed Lori Lang's recipe (minus the obligatory spacing of rolls and plus chopped apples!) and was impressed with the results as there was no yeast in this recipe! 

Although, with every substitution comes a consequence! I wasn't a fan of the baking powder induced tacky pallet after-taste, but that's just me! 

The sugar here makes you crave more, and I guarantee you will!

You will need:
Filling:
3-4 chopped apples
1 tbsp butter
1 tbsp table sugar
1 tsp cinnamon

1 cup brown sugar
4tbsp butter (at room temp)
3tsp cinnamon

Dough:
2 cups cream flour
2 tbsp table sugar
3 tsp baking powder
1 tsp salt
3 tbsp butter (at room temp)
3/4 cup milk
1 large egg (beaten)
1 tsp vanilla extract

1. Grease dish and preheat oven to 200degrees Celcius.
2. Core, peel and chop apples.
3. Fry apples in the pan with butter, sugar and cinnamon for 3-5 minutes until golden and slightly softened.
4. Mix brown sugar, butter and cinnamon with your hands to form crumble.
5. Mix butter into dry ingredients to form a dough, using your hands.
6. Add milk, vanilla and the beaten egg and stir to combine.
7. Roll the dough on a floured surface to a 1/4 inch thick. 
8. Spread crumbled mixture on top of dough, followed by cooled apples.
9. Roll the dough into a cylindrical shape.
10. Slice using unflavoured dental floss to get a clean cut.
11. Place rolls in baking dish (quite close together to create this pudding effect).
12. Bake for 25 minutes or until golden.
13. Enjoy!

Stay tuned for actual cinnamon rolls!
Stay sweet! x