These finger-licking good apple-stuffed rolls are baked on a bed of buttery cinnamon syrup.
1/2 pound dried apples, chopped
4 cups water
1/4 cup granulated sugar
1 (18.25-ounce) package white cake mix
1 1/2 cups sourdough starter mix*
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
- Preheat oven to 375°F (190°C).
- In a large saucepan, cook apples over medium heat in water until tender. Drain, saving liquid. Measure liquid, adding enough water to make 4 cups.
- In a mixing bowl combine 1/4 cup sugar with cake mix; add sourdough starter, stirring just until moistened. Turn dough out onto a lightly floured surface and knead lightly; pat or roll into a 12x18-inch rectangle. Sprinkle with apples. Roll into a log, starting at short end, then cut into slices.
- In a saucepan, combine 3/4 cup sugar, brown sugar, butter, cinnamon and nutmeg with apple liquid; bring to a boil then pour into a baking dish. Gently place slices into hot syrup and bake for 35 to 40 minutes or until dough is golden brown. Serve warm.
Makes 12 rolls.
*Tip: See a recipe for Sourdough Starter.