There were apples needing use, so Saturday afternoon I decided to make the Apple Pie Bread Pudding with the baby cinnamon roll base and custard, so me and the big mixer got busy with some dough and a plan. The plan included making a smaller version of the 1955 Pillsbury Bake-Off recipe for Swedish Ripple Coffee Cake which was a staple in my formative baking years. I added a hint of cardamon to the dough and sour cream/brown sugar goop which either sinks to the bottom and caramelizes or stays on top and becomes pudding-y. Also in the plan: using the Swedish roll goop** to fill a pan of cinnamon rolls, pop walnuts over the rolls and sprinkle on cinnamon-sugar. Why not make three different things from plain old bread dough for Super Bowl?
*https://mschefinseattle.com/2016/11/17/js-apple-pie-bread-pudding/
**https://mschefinseattle.com/2017/01/02/in-the-kitchen-with-juliyya-swedish-cinnamon-goop-2-uses/
Ms Chef in Seattle 