Gluten Free Cinnamon Apple Pinwheel Cobbler
You know that commercial where the guy asks a group of adorable kids questions like, “What’s better – bigger or smaller, faster or slower, more or less?” Kids are smart, so they always opt for bigger, faster, and more, not less.
So I ask you, what is better – one awesome treat or two? Now you may be thinking that you WANT to say two but that sounds gluttonous so you SHOULD politely answer “oh, just one is good for me.” But what if I told you that you could have two delicious treats in one? And what if I told you that those treats were apple cobbler and cinnamon rolls?
I am pretty sure you will agree with those kids, two is way better than one!
Recipe Notes: I used Chebe Cinnamon Roll mix for the pinwheels – so good and so easy! We like Fuji apples but you can use any type of apples you prefer. If you don’t do corn, substitute tapioca starch or arrow root powder for the cornstarch and use a powdered sugar without cornstarch such as Wholesome Sweeteners brand.
Apple cobbler and cinnamon rolls are good things; apple cobbler topped with cinnamon rolls is a very, very good thing!
- 4 tablespoons softened butter divided use
- 5 large apples peeled, cored and diced
- 1 lemon juiced
- 1 teaspoon pure vanilla extract
- 4 tablespoons plus 1 teaspoon ground cinnamon divided use
- ¼ teaspoon ground nutmeg
- 1 cup brown sugar use divided
- 2 teaspoons cornstarch
- 2 (7.5 ounce) boxes Chebe Cinnamon Roll Mix
- 6 tablespoons grapeseed or vegetable oil
- 4 large eggs
- 4 tablespoons plus 2 teaspoons milk or dairy free milk
- 1/3 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 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.
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