Fruit-Filled Quick Cinnamon Rolls
This recipe is taken from the 2011 Milk Calendar. A biscuit dough that is quick to make lets you bake up a batch of these absolutely delicious cinnamon rolls in a fraction of the time traditional ones take. The Milk, dried fruit filling and whole grains add great texture and good nutrition!
- Prep: 20 min - 30 min
- Cooking: 35 min - 40 min
Ingredients
- Filling/Topping
- 6 tbsp (90 mL) packed brown sugar
- 1 tsp (5 mL) ground cinnamon
- 3 tbsp (45 mL) butter melted
- 1 1/2 cups (375 mL) chopped mixed dried fruit (apples, raisins, pears, cherries, apricots)
- Dough
- 1 1/2 cups (375 mL) whole wheat flour
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) quick-cooking rolled oats
- 1/4 cup (60 mL) packed brown sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) cold butter cut into cubes
- 1 cup (250 mL) Milk
- Icing sugar
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Preparation
Preheat oven to 400 °F (200 °C). Butter an 8-inch (20 cm) glass baking dish.
Filling
:In a bowl, combine 1/4 cup (60 mL) of the brown sugar, ground cinnamon and butter until blended. Set aside.
Dough
: In a large bowl, combine all-purpose flour, whole wheat flour, oats, brown sugar, baking powder, cinnamon and salt. Using a pastry blender or two knives, cut in butter until crumbly. Pour in milk and stir with a fork until a soft dough forms.
Turn out onto a floured surface and knead lightly until smooth. Keeping surface floured, roll out to a 16 x 10-inch (40 x 25 cm) rectangle. Spread filling over top, leaving a 1 inch (2 1/2 cm) border along long edge furthest from you; sprinkle fruit evenly over top. Starting at long edge closest to you, roll up jelly-roll style; pinch seam to seal. Using a serrated knife, cut into 9 slices. Place in prepared dish; sprinkle with remaining brown sugar.
Bake for 35 to 40 min or until golden brown. Let cool until just warm. Dust with icing sugar just before serving.
Tips
Cooking Tip: Keeping the butter and milk cold before preparing the dough makes for extra-tender and flaky.
Tip for Kids: Kids can make the filling, roll the dough and spread the filling and fruit on top. Parents can help younger children roll up the filled dough.
For the Adventurous: Add 2 tbsp (30 mL) minced crystallized ginger with the dried fruit and/or decorate with a cinnamon icing: sift 1/2 cup (125 mL) icing sugar and 1/4 tsp (1 mL) ground cinnamon into a bowl; gradually whisk in about 1 tbsp (15 mL) milk or just enough to make a thin icing. Drizzle over warm buns instead of sprinkling with icing sugar.
Nutritional information
Per serving| Energy: | 446 Calories |
| Protein: | 9 g |
| Carbohydrate: | 71 g |
| Fat: | 16 g |
| Fibre: | 6.6 g |
| Sodium: | 77 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 154 mg |
| Selenium: | 40 % |
| Phosphorus: | 31 % |
| Magnesium: | 30 % |
| Thiamin: | 27 % |
