Hazel Calhoun’s Apple, Cinnamon and Walnut Rolls with Cream Cheese

From Anything But Sweet


  • 1 stick butter
  • 1 cup sugar
  • 1 1/2 cups flour (sifted, self-rising)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon sour cream
  • 2 tablespoons water


  • 3 apples
  • 1 teaspoon cinnamon powder
  • 1 tablespoon sugar
  • 1/2 cup chopped walnuts
  • Cook Time 20 minutes


  • Cut 1 stick of butter (or shred), mix it with 1 cup of sugar and mash the butter with a fork or knife until it will turn into butter crumbs.
  • Add 1 1/2 cup of flour, mix very well with butter and sugar.
  • In a cup mix 1 egg, 2 tablespoons of water, and 1 tablespoon of sour cream. Pour into the butter-sugar-flour mixture and knead the dough. The dough will be very tender and fragile. Form out of the dough two balls and put the dough into the freezer for 10 minutes.



Wash, peel and chop the apples into midsized chunks; add sugar, cinnamon and walnuts.

Set aside.

Forming the Rolls:

Take one ball of dough and gently roll it out with a rolling pin. This dough is fragile so don’t press too hard. Cut the dough layer into two halves. (This will be your two big rolls that you will cut into the small bite size rolls) on one half of the dough spread a layer of cream cheese then the apple filling. Roll the layer with filling included and cut into the small bite size rolls crosswise.

Put the small rolls on a baking dish 4-5 inches away from each other as they will become bigger while baking.

Repeat the same procedure with the second half of rolled out dough and with the second ball of dough.

Bake at 350 degrees F. for 20 minutes or until golden brown.