Cinnamon Apple Buns

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Recipe photo

Cinnamon Apple Buns

star rating (3) rate this recipe »
Published prior to 2008

These big, buxom cinnamon buns feature dried apple bits in the filling.

Dough
3 1/2 cups (13 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 5/8 ounces) potato flour
1/4 cup (1 ounce) Baker's Special Dry Milk or nonfat dry milk
1/4 cup (1 3/4 ounces) granulated sugar
6 tablespoons (3 ounces) butter
1 cup (8 ounces) lukewarm water
1 large egg
1 1/4 teaspoons salt
2 teaspoons instant yeast

Filling
3/4 cup (2 1/4 ounces) diced dried apples mixed with 2 tablespoons (1 ounce) rum, whiskey, or hot water
1 cup (5 1/2 ounces) Baker's Cinnamon Filling* mixed with 1/4 cup (2 ounces) water

Frosting
1 1/2 cups (6 ounces) glazing sugar or confectioners' sugar
1/4 cup (2 ounces) heavy cream
1 teaspoon vanilla

*Baker's Cinnamon Filling is key to making a really tasty cinnamon roll. If desired, substitute 1 cup (7 ounces) granulated sugar mixed with 1 to 2 tablespoons cinnamon (to taste) and 2 tablespoons soft butter.

To make the dough: Whisk the all-purpose flour with the potato flour, to avoid clumping. Combine with the remaining dough ingredients, and mix and knead them together—by hand, mixer or bread machine—till you've made a soft, smooth dough. Allow the dough to rise, covered, for about 1 hour; it'll become puffy, but won't double in bulk. While the dough is rising, lightly grease a baking sheet; two individual bun pans; or a baking sheet and one bun pan.

Roll the dough into a 14" x 26" rectangle. Spread with the prepared cinnamon filling and sprinkle with the apple/liquid mixture, leaving an uncovered strip about 1" wide along one short end of the dough. Roll the dough into a log starting with the short filling-covered end. Use a serrated knife to slice the log into 12 pieces, rinsing the blade in hot water between cuts if it starts to drag.

Place the buns in the prepared pans. Don't have two bun pans? Put six in the bun pan, and space six evenly on a baking sheet. Cover the pans, and let the buns rise for 60 to 90 minutes; they should become quite puffy. Towards the end of the rising time, preheat the oven to 350°F.

Bake the buns for about 16 to 18 minutes, till they're a light golden brown. Remove from the oven, and place on a rack to cool. When completely cool, stir together the frosting ingredients, and spread on the buns. Yield: 12 buns.

Reviews

1
  • star rating 12/24/2014
  • JennyW from Greenville, NC
  • The dough texture and flavor was excellent. I'm only giving it 4 stars due to incomplete/unspecific directions. I substituted apple brandy for the rum and added 1/3 cup of chopped raisins. Instead of the Bakers Cinnamon, I used 1 cup light brown sugar, 2 TBLS of cinnamon, and 2 TBLS softened butter. I whisked the dry ingredients together and then used my stand mixer with my dough hook attachment to knead in the softened butter. I then added the egg(s) followed by the water and used my mixer to knead it to a smooth consistency, about 3 minutes on low. I used two cookie sheets lined with parchment paper and placed the oven racks on the upper middle and lower middle levels. I increased the bake time by 8 minutes and rotated the sheets halfway through baking. They did not poof very much during their 90 minute proofing but it was a very humid day and there were temperature fluctuations.
  • star rating 03/11/2011
  • sjreinke19435 from KAF Community
  • Excellent recipe. My only problem is where do I find the apple nuggets? Does KAF not carry them anymore? I can't find them in the grocery stores in my area right now either.
    I am sorry that we don't carry this item any longer. You can use dried apples instead. ~Amy
  • star rating 01/26/2009
  • Betty Anderson from Kyle,Texas
  • THE most DELICIOUS cinnamon bun I have ever made or tasted! My family has a cinnamon recipe that has been passed down and we thought it to be the best. We have since changed our minds(the whole family) has decided this one tops our family recipe! Easy to make and it came out exactly as the picture showed it.The only problem with pictures is you can't taste them but tke my word they are superior in taste and texture!!!!!
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