Apple Cinnamon Sticky Buns. A delicious twist on traditional cinnamon buns using diced apples in the filling. A sticky glaze baked at the bottom makes them extra tempting.
Like the look of these apple cinnamon sticky buns? They are fantastic, and call me immodest but I have never had a cinnamon roll that was better than those I bake myself.
Plenty of people say the same because of the buttery soft dough bakes up so beautifully light.
This Apple Cinnamon Sticky Bun version is a particular favourite of mine. I only make them when I have a crowd coming for fear of eating them all!
They are an absolute brunch favourite at our house and I know many people who have tried this recipe and had it become practically a family tradition, especially during celebration times like the Holidays or at special brunches like on Mother’s Day.
One time saving trick for serving them at brunch is to prepare them the night before and “cold proof” them, covered in a clean dishtowel in the fridge overnight. Let them rise for an hour or so out of the fridge before baking them in the morning. Works like a charm.
Like this Apple Cinnamon Sticky Buns recipe?
You might also like to try our Sticky Blueberry Cinnamon Rolls
- 1 ¼ cups warm milk
- 3 cups all purpose flour
- 1 pkg (5 g) instant dry yeast
- 3 tbsp melted butter
- 2 tsp vanilla extract
- ¼ tsp salt
- ¼ cup sugar
- 2 eggs , slightly beaten
- 1 cup brown sugar
- ½ cup very soft butter
- 2 tsp cinnamon
- 2½ cups apples , diced small
- For the Sticky Glaze
- 1 cup brown sugar
- ½ cup melted butter
- 1 cup icing sugar (powdered sugar)
- ½ tsp vanilla extract
- 2 tbsp milk (approximately)
Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
Add the melted butter, warm milk, eggs and vanilla extract.
Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Roll the rested dough our into a large rectangle about 12x18 inches.
For the Sticky glaze
Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.
Combine 1 cup brown sugar, the soft butter and cinnamon to make a paste.
Spread this mixture on the rolled out dough. Evenly sprinkle on the diced apples.
(At this point you can make plain cinnamon rolls or, if desired, you can sprinkle on raisins, chopped pecans or walnuts, chopped apple pieces or any combination you like.)
Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan.
(Note: For Sticky Buns combine 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls. Invert onto a platter when baked.)
Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
Bake at 350 degrees F for 30-40 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.
Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls. If the glaze seems too thin, add a little more icing sugar.
The 3 hour total time is an approximation including rising time for the rolls. In a warm kitchen they may rise faster.
One time saving trick for serving them at brunch is to prepare them the night before and "cold proof" them, covered in a clean dishtowel in the fridge overnight. Let them rise for an hour or so out of the fridge before baking them in the morning. Works like a charm.
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