Breakfast rolls are one of those wonderful versatile baked goods that can be made virtually any way you can think up. Want to roll up some jam? Totally cool. Want to make cinnamon buns? Yup, that’s been done. Last year, I even used mango iced tea mix, for a tropical twist.
This version is with applesauce on the inside and a sugar syrup on top. I made these one Sunday morning while the coffee was brewing. And anything that’s executed successfully before caffeine consumption is OK in my book.
I started by making the dough. I used a no-rise dough for these rolls, instead of the yeast-driven dough in the mango rolls or the chai tea rolls.
I started by mixing some flour, salt and baking powder with some shortening and milk.
And then I rolled the dough out, covered it with applesauce and rolled up. While I was working with the dough, I also had some sugar, water and vanilla coming to a boil on the stove. (Please be careful with boiled sugar, always.)
I sliced the rolled-up, applesauce-filled dough crosswise, melted some butter in a baking dish and placed each of the pieces, cut side down, in the butter. I poured the sugar syrup right over the unbaked dough pieces and then threw the whole dish in the oven to bake for about 20 minutes. Easy peasy.