Fruit-Filled Quick Cinnamon Rolls

Name: Fruit-Filled Quick Cinnamon Rolls
Yield: 9 rolls
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

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

Yields 9 rolls

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

READY FOR REWARDS?

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.