Fruit-Filled Quick Cinnamon Rolls

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.

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.