Apple Pie Cinnamon Buns & Family Times

Today I was going to make cupcakes. Then I switched to cheesecake. Then pie. Then back to cheesecake. Then another type of pie… You get the picture.

Ultimately, cinnamon buns won out. Not just any buns, but Apple Pie Cinnamon Buns.

Yeah. I made the right choice.

I wanted to make something a bit more fancy. My family is going away next week for a time (some to Thailand and some Australia, while the other one has been in China for a while now already), so the plan was to make a pretty dessert on our last family dinner for the month.

But when it came down to it, I thought something home-y was a better call. You can’t get much more home-y than the taste of apple pie and cinnamon buns!

Cinnamon, apples, butter, brown sugar, oats, all rolled up in a cinnamon and vanilla flavour dough, covered in a subtle cream cheese icing. These are phenomenal!

What makes them even better is that this cinnamon roll is an easy one. It does have yeast in it but only takes a little time to rise, and only once. Most call for the dough to rise after mixing the ingredients, and after you roll out and cut the buns. This one is just a quick 20-30 minute rest, which is about what you need to get the filling together. All in all an easy cinnamon bun recipe, which get you from a dough to delicious buns in an hour.

Apple Pie Cinnamon Buns with Cream Cheese Icing

Yield: 12 cinnamon buns

Cinnamon Buns Adapted From: Live Craft Eat

Filling and Icing Adapted From: The Hopeless Housewife

Ingredients for Cinnamon Buns:

  • 5 cups all-purpose flour
  • 4 1/2 teaspoons yeast*
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 butter
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Ingredients for Apple Pie Filling:

  • 5 small apples*
  • 1/4 cup melted butter
  • 1/2 sugar
  • 1/2 cup brown sugar
  • 1/4 cup oats
  • 2 teaspoons cinnamon

Ingredients for Cream Cheese Icing:

  • 1/4 cup softened cream cheese
  • 1/4 cup softened butter
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon water

Instructions:

  1. Mix together 2 cups of flour, yeast, salt, and cinnamon. Set aside.
  2. In a small sauce pan add butter, milk, water, and sugar. Heat on medium until butter is melted. Pour down the side of the mixing bowl attached with dough hook and mix until combined.
  3. Add in half a cup of flour, then egg and vanilla, then continue adding flour until dough is formed. Turn up mixer to medium-high and let it knead the dough for 2-3 minutes.
  4. Cover in bowl and allow dough to rest for 20-30 minutes. Preheat oven to 375 degrees.
  5. While dough is resting, start making the filling. Core and dice the apples into small pieces. Melt butter and sugar in large sauce pan or skillet. Add in apples and cook for about 20 minutes on medium heat. The apples should hold their shape but be soft. In a separate bowl, mix together brown sugar, oats, and cinnamon.
  6. Once the dough is done rising, dust your counter with flour and roll out in a rectangle. The length of the dough should be the length of your rolling pin and a half. The width should be the length of your rolling pin.
  7. Start by spreading the apples and liquid in the pan evenly over the dough, keeping everything within an inch of the edges. Next, spread the brown sugar mixture evenly over the apples.
  8. Roll up the dough, lengthwise. Cut into 12 equal buns, using a very sharp knife, floss, or a bench scraper.
  9. Put down parchment paper in a 9×13 pan, and place buns close to each other but not touching.*
  10. Bake for 20 minutes or until golden brown.
  11. While the buns bake, start making the icing. Cream butter and cream cheese together, then add powdered sugar mixing on low. Add in vanilla and water, and beat until smooth.
  12. When the buns are done, spoon the icing over while hot.
  13. Enjoy! Try not to eat them all.

Notes:

* I used quick rise yeast, but you can use any type you have.

* I used Gala apples, but feel free to include you favourite baking apple

* Instead of a 9×13, I used two smaller pans.

I won’t be making these any time soon, because I don’t want to stop eating them! The are way too good for my good. Believe me when I say you will love these! Just make sure you have a group around to help you get rid of them (they will disappear. Fast.).

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