Fruit Filled Cinnamon Rolls

A biscuit dough that is quick to make lets you bake up a batch of these absolutely delicious cinnamon rolls in a fraction of the time traditional ones take. The Milk, dried fruit filling and whole grains add great texture and good nutrition!

Filling/Topping:

6 tbsp (90 ml) packed brown sugar, divided

1 tsp (5 ml) ground cinnamon

3 tbsp (45 ml) butter, melted

1 1/2 cups (375 ml) chopped mixed dried fruit (apples, raisins, pears, cherries, apricots)

Dough:

1 1/2 cups (375 ml) whole wheat flour

1 cup (250 ml) all-purpose flour

1 cup (250 ml) quick-cooking rolled oats

1/4 cup (50 ml) packed brown sugar

1 tbsp (15 ml) baking powder

1/2 tsp (2 ml) ground cinnamon

1/4 tsp (1 ml) salt

1/2 cup (125 ml) cold butter, cut into cubes

1 cup (250 ml) Milk

Icing sugar

Instructions

Preheat oven to 400°F (200°C). Butter an 8-inch (20 cm) glass baking dish.
Filling: In a bowl, combine 1/4 cup (50 mL) of the brown sugar, cinnamon and butter until blended. Set aside.
Dough: In a large bowl, combine all-purpose flour, whole wheat flour, oats, brown sugar, baking powder, cinnamon and salt. Using a pastry blender or two knives, cut in butter until crumbly. Pour in Milk and stir with a fork until a soft dough forms.
Turn out onto a floured surface and knead lightly until smooth. Keeping surface floured, roll out to a 16 x 10-inch (40 x 25 cm) rectangle. Spread filling over top, leaving a 1 inch (2.5 cm) border along long edge furthest from you; sprinkle fruit evenly over top. Starting at long edge closest to you, roll up jelly-roll style; pinch seam to seal. Using a serrated knife, cut into 9 slices. Place in prepared dish; sprinkle with remaining brown sugar.
Bake for 35 to 40 min or until golden brown. Let cool until just warm. Dust with icing sugar just before serving.

Tips

Cooking Tip: Keeping the butter and Milk cold before preparing the dough makes for extra-tender and flaky.
Tip for Kids: Kids can make the filling, roll the dough and spread the filling and fruit on top. Parents can help younger children roll up the filled dough.
For the Adventurous: Add 2 tbsp (30 mL) minced crystallized ginger with the dried fruit and/or decorate with a cinnamon icing: sift 1/2 cup (125 mL) icing sugar and 1/4 tsp (1 mL) ground cinnamon into a bowl; gradually whisk in about 1 tbsp (15 mL) Milk or just enough to make a thin icing. Drizzle over warm buns instead of sprinkling with icing sugar.