Apple Cinnamon Sticky Buns
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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.
You might also like to try our Sticky Blueberry Cinnamon Rolls.
Originally published January 2008.
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Apple Cinnamon Sticky Buns
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.
Ingredients
For the dough
- 1 ¼ cups warm milk
- 3 cups all purpose flour
- 1 pkg, (5 g) instant dry yeast
- 3 tablespoon melted butter
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup sugar
- 2 eggs, , slightly beaten
For the filling
- 1 cup brown sugar
- ½ cup very soft butter
- 2 teaspoon cinnamon
- 2½ cups apples, , diced small
- For the Sticky Glaze
- 1 cup brown sugar
- ½ cup melted butter
For the Vanilla Glaze (optional)
- 1 cup icing sugar, (powdered sugar)
- ½ teaspoon vanilla extract
- 2 tablespoon milk, (approximately)
Instructions
To prepare the dough
- 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.
For the filling
- 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.
For the Vanilla Glaze
- 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.
Notes
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.
Nutrition Information
Yield
12Serving Size
1 gramsAmount Per Serving Calories 447Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 81mgSodium 228mgCarbohydrates 63gFiber 2gSugar 36gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Wow... these look tantalizing! I am going to try this recipe. Thanks for sharing!
You're quote welcome Geoff. They are wicked, trust me. Let us know how they turn out for you.
The colletive comment from those looking over my shoulder is "YUM!", quickly followed by... "Mum, can you make those?"
I'll be tackling these on the weekend!
I just have to tell you, that I have been stalking you through your recipes. OMGoodness. They all look so good. I check at least once a week to get caught up. They all look so good. Thanks for all the time you put into your site.
I've received a lot of email from folks who have tried this recipe. Everybody tells me they are the best they've ever tried.
SOOOOOOOOOOOOOOOO GOOD!!!!!! This recipe will be made again for sure!
Hi, my name is Anna, and I'm wondering why arethere no apples in this recipe 🙂
Read the whole recipe....the option to add apples is there.
Those buns are the BEST!!!!Love your website!!!!
I just tried the delicious buns today. They are fabulous! Thanks! (I didn't have quite enough white flour and had to substitute 1/2 cup of whole wheat...and it still was great.)
I have a Kitchen Aid Mixer and am wondering if this really needs to be kneaded for 10 minutes? I really want to learn how to make yeast breads and need help! I just found this site and am very impressed!
The texture of the bread will be better if you allow it to knead for the full 10 minutes. Most yeast breads will require at least that amount of time in my experience.
Just made these for the family, and while they loved them, I found the dough mixture sticky, and hard to roll out. I'm not an experienced baker, but I would guess maybe I should have added more flour (prehaps 4 cups instead of 3). Ended up just mixing the dough / cinnamon mixture together and baking it, and the kids still loved it! Thanks!
Making these rolls was my first experience with dough and they came out awesome! I did have to add more flour as the dough was sticky, but I left it a bit tacky and was perfect. I do recommend adding maybe double the sticky concoction in the base of the pan or inside the rolls to make them extra moist!
i have been making these since you first put them on your site. I have also made a simple caramel and lined the bottom of the pan and when baked, turn them onto a tray. Voila! Caramel sticky buns! I have had several marriage proposals over these and your coconut cream pie! Keep up the recipes!
I would like to make these for a christmas breakfast tomorrow morning.. Would you suggest letting them raise overnight in the fridge and baking them in the morning.. If I do this do I do it just like the recipe says, putting in fridge after they are rolled and cut? do I just put them in the oven straight from the fridge?