Old-fashioned Baked Apple Roll

Fall is the season for apples, and the perfect time to make apple desserts. I recently found a lovely hundred-year-old recipe for Baked Apple Roll; however, it has one quirky characteristic. The recipe does not call for any cinnamon.

The Baked Apple Roll is smothered in a very simple sugar, water, and butter sauce. The roll looked beautiful, but (since I’m so used to apple dishes being spiced with cinnamon), the roll tasted bland to me. If I made this recipe again, I might add some cinnamon – though I recognize that wouldn’t hold true to the old recipe.

Here’s the original recipe:

Source: The Old Reliable Farm and Home Cook Book (1919)

When I made the recipe, I halved it, and still had a large roll that made 4-5 servings. Here is the recipe updated for modern cooks.