Ingredients:

  • 6 large Apples (about 4 lbs), peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup Granulated Sugar
  • 1/4 cup Brown Sugar (packed, for filling)
  • 2 Tbsp All-Purpose Flour (for filling)
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 1 tsp Vanilla Extract (for filling)
  • 1 tsp Ground Cinnamon (for filling)
  • 1/2 tsp Ground Nutmeg
  • 2 Tbsp Unsalted Butter, melted (for filling)
  • 2 cups All-Purpose Flour (for dough)
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter, very cold, cut into small 1/2-inch cubes (for dough)
  • 3/4 cup Milk (whole or semi-skimmed), cold
  • 3 Tbsp Unsalted Butter, melted and slightly cooled (for layer)
  • 1/3 cup Brown Sugar (packed, for layer)
  • 1 Tbsp Ground Cinnamon (for layer)
  • 1 cup Powdered Sugar (Icing Sugar), sifted (for glaze)
  • 2-3 Tbsp Milk or Cream (for glaze)
  • 1/2 tsp Vanilla Extract (for glaze)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch ceramic or glass baking dish.
  2. In a large bowl, toss the sliced apples with lemon juice and 2 Tbsp melted butter. In a separate small bowl, whisk together the granulated sugar, brown sugar (1/4 cup), flour, cinnamon (1 tsp), and nutmeg. Pour the dry mixture over the apples and toss until all slices are evenly coated. Transfer the apple mixture into the prepared baking dish and spread evenly.
  3. Prepare the dough: In a large bowl, whisk together the 2 cups of flour, baking powder, and salt. Add the cold, cubed butter and quickly cut it into the dry ingredients using a pastry blender or fingertips until the mixture resembles coarse crumbs. Pour in the cold milk and mix gently just until the dough comes together; do not overmix.
  4. Shape the rolls: Lightly dust a surface with flour and roll the dough out to approximately a 1/4-inch thick rectangle (roughly 14x10 inches). Brush the surface of the dough evenly with 3 Tbsp of melted butter. Combine 1/3 cup brown sugar and 1 Tbsp cinnamon. Sprinkle this mixture evenly over the buttered dough, leaving a 1-inch border on one long edge. Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam shut and slice the log into 12 even, 1-inch thick pieces.
  5. Assemble and Bake: Place the cinnamon roll slices, spiral side up, evenly across the top of the apple filling, leaving a small gap between them. Bake for 45 to 50 minutes, or until the apples are tender, the filling is bubbling thickly, and the rolls are golden brown. If the tops brown too quickly, loosely tent the dish with aluminum foil. Remove and let cool on a wire rack for at least 10 minutes.
  6. Glaze and Serve: Whisk together the sifted powdered sugar, vanilla extract (1/2 tsp), and milk/cream until smooth. Drizzle the vanilla glaze generously over the warm Cinnamon Roll Apple Cobbler and serve immediately.