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Apple-Cinnamon Swirl Buns


This variation on the classic cinnamon bun makes a roll with extra "swirls," and the added bonus of fruit in the filling.

At a glance

12 buns


Choose your measure:


Cinnamon Filling

  • 1 1/4 cups Baker's Cinnamon Filling (See "tips", below.)
  • 1/4 cup water
  • 1 cup diced dried apples; or raisins, golden raisins or sultanas; or your choice of dried fruit, optional
  • 2 tablespoons water or rum, optional


  • 1 egg yolk (reserved from the dough)
  • 1 tablespoon water

Vanilla Icing

  • 1 cup glazing sugar or confectioners' sugar
  • 3 to 4 tablespoons heavy cream (for a thick, creamy frosting); or 1 to 2 tablespoons water (for a thinner, "drizzlable" frosting)
  • 1/2 teaspoon vanilla extract


  1. To make the dough: Warm the sour cream and butter to lukewarm in a microwave or in a saucepan set over very low heat, stirring constantly. The butter doesn't need to completely melt, but it should be very soft.
  2. Combine all of the dough ingredients, including the warm sour cream and butter — by hand, mixer, or bread machine — kneading to form a smooth dough. If you do this manually, let the dough rest for 15 minutes before kneading.
  3. Transfer the dough to a lightly greased bowl, cover it, and let it rise for 1 1/2 to 2 hours, or until it's almost doubled in bulk. In the case of the bread machine, if the dough hasn't nearly doubled by the end of the cycle, give it an extra 30 minutes in the bucket.
  4. While the dough is rising, prepare the filling.
  5. To make the filling: In a medium-sized bowl, mix together the Baker's Cinnamon Filling and enough water to make a stiff but spreadable filling. Set the mixture aside. (Or use the substitute described in the tips, below.)
  6. Mix the fruit with the water or rum; if you have a microwave, cover and heat them briefly — maybe 10 to 15 seconds — to soften, then let them cool. If you don't have a microwave, simply cover the fruit and let it rest at room temperature while the dough is rising.
  7. To assemble the rolls: Lightly grease a 9" x 13" pan.
  8. Transfer the dough to a lightly greased work surface, and gently deflate it. Roll the dough into a large rectangle, about 15" x 25".
  9. Spread the cinnamon filling over the dough, and sprinkle with the softened fruit.
  10. Starting with the short side, roll the dough into a log.
  11. Cut the log crosswise (a serrated knife works well) into 12 slices.
  12. Place the buns in the prepared pan, and brush them with half the egg yolk glaze.
  13. Cover the pan, and allow the buns to rise for about 45 to 90 minutes, until they're just touching each other in the pan.
  14. While the rolls are rising, preheat the oven to 350°F.
  15. When the buns have finished rising, brush them with the remaining glaze.
  16. Bake the rolls for 18 to 22 minutes, until they're a light, golden brown.
  17. Remove them from the oven, and allow them to cool in the pan for about 10 minutes, while you prepare the icing.
  18. To make the icing: Whisk together all of the icing ingredients.
  19. Remove the buns from the pan, and spread or drizzle the icing over the warm buns.
  20. Serve warm, or at room temperature.
  21. Store, covered, for 3 days at room temperature, or freeze for up to 3 months. The buns can be reheated briefly in a 350°F oven, lightly wrapped in aluminum foil, though the icing may melt.