Homemade Apple Cinnamon Buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10 rolls
Ingredients
  • DOUGH:
  • 1 cup milk
  • ¼ cup unsalted butter
  • ¼ cup dark brown sugar
  • 1 packet instant yeast
  • 1 egg, beaten
  • 2¼- 2½ cups all-purpose flour
  • ½ tsp salt
  • FILLING:
  • 2 tbsp unsalted butter, melted
  • ⅓ cup dark brown
  • 2 tbsp cinnamon
  • ¼ tsp nutmeg
  • 1 cup chopped & peeled apple
Instructions
  1. Melt the ¼ cup of butter with the milk in a small pot over low flame. DO NOT BOIL.
  2. Once fully melted, remove from the heat into a mixing bowl and add the sugar, stirring to dissolve. Let it cool until warm to the touch, then sprinkle the yeast on top. Set aside for about 10 minutes to allow the yeast to proof. It should foam and double in size. If it does not, then you may have killed the yeast by adding it to a too hot mixture or it was dead already, and you need to start over again.
  3. In the meantime, whisk 2¼ cups of the flour and the salt in a separate mixing bowl.
  4. Stir in the yeast mixture and egg to the flour until a loose dough forms. Continue mixing it gently, adding flour 1 tablespoon at a time as needed. THE DOUGH WILL BE STICKY.
  5. When the dough pulls away easily from the bowl, knead it for about 2 minutes on a lightly floured surface.
  6. Rinse out the bowl and coat it with oil. Return the ball of dough to the oiled bowl, making sure to get all of it oiled lightly. Then cover it with plastic wrap and let rise in a warm spot for 1 - 1½ hours.
  7. When the dough is just about doubled in size, prepare a 10-inch cast iron skillet or 9x13 baking dish with butter or oil and set aside.
  8. Punch down the dough and turn onto a lightly floured surface. Gently roll it out into a ¼-inch thick rectangle.
  9. Brush with the melted butter, going all the way to the edges.
  10. Mix together the dark brown sugar, cinnamon, and nutmeg for the filling. Distribute it evenly over the dough, then spread out the chopped apple pieces on top.
  11. Beginning at one of the short edges, carefully roll the dough into a tight jelly roll. I found using the heels of my palms to be best.
  12. Cut with a serrated knife into 10 rolls and place into the prepared dish. Don't worry about the spaces, they'll fill in. Cover with plastic wrap and let rise for 30 minutes.
  13. In the last 10 minutes, preheat the oven to 350ºF. Bake for 20 minutes or until golden at the edges.
  14. Best served immediately, but can be stored in a container in the fridge for 5 days and reheated.
Notes
*Traditionally, cinnamon buns are served with icing. I opted not to make one, but it would be delicious with one as well! I think a drizzle of honey actually works better, especially in the spirit of Rosh Hashanah.
Recipe by Lenses and Lentils at https://lensesandlentils.com/homemade-apple-cinnamon-buns/