4 tablespoons softened butter, use divided
5 large apples, peeled, cored and diced
Juice of 1 lemon
1 teaspoon pure vanilla extract
4 tablespoons plus 1 teaspoon ground cinnamon, use divided
¼ teaspoon ground nutmeg
1 cup brown sugar, use divided
2 teaspoons cornstarch
2 (7.5-ounce) boxes gluten-free cinnamon roll mix (such as Chebe brand)
6 tablespoons grapeseed or vegetable oil
4 large eggs
4 tablespoons plus 2 teaspoons milk or dairy free milk
⅓ cup powdered sugar
Preheat oven to 375 degrees.
Melt 2 tablespoons butter in a 10 inch oven-proof skillet. Add the apples, lemon juice, vanilla, 1 teaspoon cinnamon, nutmeg, ½ cup brown sugar, and the cornstarch; stir to combine. Bake for 20 minutes.
While the apples are baking, make the pinwheels. In a large mixing bowl, combine both boxes of cinnamon roll mix with 6 tablespoons oil, 4 eggs, and 4 tablespoons milk. Dump the mixture onto a clean work surface and knead until smooth. Divide the mixture into 2 equal portions and roll each portion into a rectangle about 8 by 12 inches.
In a small mixing bowl, combine ½ cup brown sugar, 4 tablespoons cinnamon, and 2 tablespoons of softened butter with a fork. Sprinkle the mixture evenly over the top of the two portions of rolled out dough. Roll each dough portion tightly from the long side. Brush one end of the dough with some water and seal the log closed by pinching. Cut the dough logs into 1 inch slices and place on top of the apples (after they have baked for 20 minutes).
Bake for another 20-25 minutes or until the cinnamon rolls are set and browned.
Combine the powdered sugar with 2 teaspoons of milk and drizzle over the top of the cinnamon rolls. Serve warm.
cornstarch and use a powdered sugar without cornstarch.
Apple cobbler and cinnamon rolls are good
things; apple cobbler topped with cinnamon rolls is a very, very good thing!