October 7, 2010
So what did we do with all those apples we picked? Well, not a whole lot! Not yet anyway…Thanksgiving is going to use up a bunch of them in a dessert I’m anticipating eagerly.
So while I wait for that, I decided to make a some apple cinnamon buns to tide me over. Good choice! There are many things I loved about these cinnamon buns. The dough comes together easily, though with all that rising, it does take the whole evening. It’s worth the wait though; the end result are warm, tender rolls with a swirl of apple chunks, brown sugar and lots of cinnamon. Of course, they are best right out of the oven, but 20 seconds in a microwave is all it takes to get them just as delicious the next day. I also love how these get baked in a lined muffin tin – it keeps them small (so that you don’t feel as guilty popping one, two, three) in your mouth in one sitting, and the paper-liner keeps any brown sugar/butter/apple filling pressed right up against the roll.
I didn’t make the apple cider glaze that’s included in the original recipe, but just whipped up a plain milk and icing sugar glaze that suited these buns just perfectly. I’m sure the apple cider glaze would be an amazing choice though!
I’d make some changes to the original recipe, which are reflected in the recipe below. I also halved the original recipe to make just 12 rolls, also reflected in the recipe below.
1 cups 2% milk
1/2 tablespoon active dry yeast
2 1/2 tablespoons sugar
1 teaspoons salt
3 1/4 cups all-purpose flour, divided
2 tablespoons unsalted butter, room temperature
APPLE CINNAMON FILLING
1/3 cup unsalted butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons cinnamon
1/2 cup loosely chopped pecans (optional – I didn’t add these)
1 3/4 cups finely chopped tart apples
1. In a small saucepan or a microwave oven, warm milk to about 110 F.
2. In a large mixing bowl, dissolve yeast and sugar in the milk.
3. Add salt and two cups of flour and beat for two minutes. Beat in eggs and butter.
4. Stir in the remaining flour a half cup at a time, beating well after each addition.
5. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
6. Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.
Roll out dough into a long rectangle about 1/4” thick.
7. Brush with about half of the melted butter.
APPLE CINNAMON FILLING
1. To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, pecans, and apples.
2. Spread the pecan/apple mixture evenly over the dough, leaving about an inch empty on all sides.
3. Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 12 even pieces
4. Line muffin tin with paper liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.
5. Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
6. Preheat the oven to 350 F.
7. Evenly distribute the remaining ¼ cup of melted butter over the tops of the cupcakes.
8. Bake for 20 minutes or until the tops are golden.
APPLE CIDER GLAZE
1 cup powdered sugar
2 tablespoons + 1 teaspoon apple cider
1. In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
2. Drizzle over cinnamon buns.