Cinnamon Apple Rolls
- 3 cup Flour
- 1 1/2 tsp Salt
- 3/4 tsp Baking powder
- 3/4 cup Crisco shortening
- 3/4 cup Ice water
- 2 cup Water
- 1 1/2 cup Sugar Reserving 2 Tbsp
- 3/4 cup Brown sugar Packed
- 1/2 cup Butter
- 6 med Hirsch Apples Peeled and finely chopped or shredded
- 1 Tbsp Flour
- 1 tsp Cinnamon
Mix flour, salt and baking powder in large bowl. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. Add water and stir with fork until moisture forms a ball and comes away from sides of bowl. Form dough into ball and flatten. Wrap in plastic wrap and refrigerate at least one hour or until firm enough to roll (can be up to 2 days).
For syrup, mix water, sugar (reserving 2 T) and brown sugar in 13x9 baking pan. Add 1/2 C of butter and place pan in oven. Turn oven on and heat to 450º.
On lightly floured surface, roll dough into a 20x16-inch rectangle. Spread with apples, leaving a 1/2 inch border. Mix remaining 2 Tbl. Sugar with 1 Tbl. Flour and 1 Tsp. Cinnamon. Sprinkle over apples. Roll dough up jelly-roll fashion from short end. Press edges of roll to seal.
Remove pan from oven and stir mixture. Cut roll into 12 pieces (approximately 1 1/2 inches wide). Place cut side down in syrup.
Bake 45 minutes at 450º until rolls are golden brown and they absorbed most of the syrup. Serve warm, refrigerate leftovers.