b'PLACE THE CUT ROLLS INTO A GREASED PAN, CUT SIDE DOWN. COVER AND LET RISEINAWARMPLACEUNTILTHEDOUGHHASDOUBLED,ABOUT40MINUTES. Danish Dough ( recipefound on page 284 )Butterscotch Roll Icing( recipe found on page 279 )PREPARE DANISH DOUGH. ( RECIPE FOUND ON PAGE 284) GERMANPREHEAT OVEN TO 350 DEGREES. CINNAMON ROLLROLL OUT THE DOUGH INTO A THICKNESS OF ABOUT 1/2 FILLINGINCH. CUT THE ROLLED DOUGH INTO 1 INCH LONG PIECES. 2 1/4 CupsDiced ApplesIN A LARGE BOWL, MIX THE DOUGH PIECES BY HAND 1/2 CupCinnamonWITH THE GERMAN CINNAMON ROLL FILLING. MIX ONLYLONG ENOUGH TO INCORPORATE THE DOUGH WITH THE 3 CupsBrown SugarPLACE THE PAN INTO THE OVEN AND BAKE FOR 25 MINUTES OR UNTIL LIGHTLY FILLING.BROWNED. COOL SLIGHTLY ON A WIRE RACK. SPREAD WITH BUTTERSCOTCH ROLL USING AN ICE CREAM SCOOP, PLACE FULL SCOOPS OFICING WHILE STILL WARM. TO SERVE, PULL APART WITH FORKS. MAKES 2 DOZEN MIXTURE ON TO A COOKIE SHEET 2 INCHES APART ANDCINNAMON ROLLS. COVER WITH A DAMP TOWEL. LETRISE IN A WARMPLACE UNTIL DOUBLED, ABOUT 1 HOUR. PLACE IN OVENAND BAKE FOR 20 TO 25 MINUTES OR UNTIL GOLDENBROWN. LET COOL ON THE COOKIE SHEET AND ICE THETOP WITH BUTTERSCOTCH ROLL ICING.MAKES 3 TO 4 DOZEN.GERMAN CINNAMON ROLL FILLINGMIX BROWN SUGAR, CINNAMON, AND DICED APPLES INTOALARGEBOWLANDMIXWELLBYHAND.79 80'