Sticky Apple Buns

Delicious and pretty sticky apple buns, filled with cinnamon-coated chunks of apple and finished with a sticky maple glaze.

It is hard to beat the combination of apples and cinnamon in a sweet, baked treat. These apple cinnamon buns feature chunks of apples and a ribbon of cinnamon, all in a pretty rose shape! They are also finished with a fabulous sticky maple glaze!

Ingredients and substitutions

A few notes about the key ingredients …

Yeast – you can use either Active Dry yeast or Instant yeast to make these rolls.

Apples – you can use any type of apple, but a baking apple that holds its shape well when baked is a good choice.

How to shape these apple buns

They rolls are super easy to make, but it was easier to take pictures of the shaping than to try to explain in in words, so here is a small step-by-step how to shape them. Easy peasy!

Making ahead, storing and freezing

Store baked and cooled rolls in an air-tight container. Owing to the glaze, these buns are best eaten on the day they are made. While the inside stands up well, the outside gets more moist as it sits. If you can’t eat them all right away, I would freeze them and enjoy from the freezer.

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Get the Recipe: Sticky Apple Buns

Delicious and pretty sticky apple cinnamon buns, with cinnamon-dusted apple chunks and finished with a sticky glaze.

5 stars from 2 ratings

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Prep Time: 2 hours hrs 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 2 hours hrs 50 minutes mins

Yield: 12 buns

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Ingredients

Dough:

• 1/2 cup milk, lukewarm (about 105F)
• 1/2 cup water, lukewarm (about 105F)
• 1/4 cup white granulated sugar, DIVIDED
• 2 1/4 teaspoon instant or dry active yeast
• 1 large egg
• 1/4 cup butter, at room temperature
• 1/4 teaspoon salt
• 3 1/2 – 4 cups all-purpose flour, spooned and levelled

Filling:

• 1 large apple , peeled, cored and cut in to 1/4 inch dice
• 2 teaspoons cinnamon
• 1 Tablespoon brown sugar, light or dark

Glaze:

• 1/3 cup butter
• 1/2 cup brown sugar
• 3 Tablespoons maple syrup

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Instructions

 

• In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add warm water, milk and 1 Tbsp of the sugar. Stir to combine. Sprinkle yeast over top and stir. Allow to stand 5 minutes, until frothy. Add the remaining 3 Tbsp sugar, egg, butter, salt and 2 cups of the flour. Mix to combine. Begin adding more flour, a bit at a time, until the dough comes together. Continue kneading for about 5 minutes, adding flour as necessary until you have a soft, moist and smooth dough. Remove dough to a greased bowl, cover and allow to rise until doubled about 45 minutes.
• Grease two 6-cup or one 12-cup muffin tins and set aside. Prepare apple filling by combining all ingredients and stirring to combine. Cover and set-aside.
• Turn dough out on to a floured surface. Roll in to a thin rectangle 16×20-inch approximately. Using a 2 3/4-inch cutter, cut 30 circles of dough.
  
• *If shaping instructions are unclear, refer to the photos above this Recipe Card, that demonstrate the shaping technique. Take 5 circles of dough and place in a line over-lapping slightly. Use your rolling pin to lightly roll the line of dough to expand it slightly. Lay a row of apple mixture down the centre of the dough. Starting at the end closest to you, start rolling tightly until you have reached the end. Using a sharp knife, cut the roll in half. Place the two pieces, cut side down in cups of the prepared muffin tins. Repeat making 5 more dough rolls like this. You will have 12 rolls when you are done. Cover your rolls with a towel and allow to rise until puffy, about 30 minutes.
• Preheat oven to 350 F. (non-convection bake). When buns have risen, remove the towel and place them in the oven to bake for 15 minutes. While they are baking, heat the glaze mixture in a small saucepan until the mixture boils. Remove from heat.
• When buns have baked for 15 minutes, remove from oven and lightly coat all the buns with some of the glaze. Return to the oven and bake another 5 minutes, or until buns are golden and glaze is bubbling.
• Allow to stand a few minutes, then remove rolls to a cooling rack with a baking sheet underneath. Allow to cool slightly, then brush rolls with remaining glaze mixture, glazing twice if you have more glaze left to use up. Allow to cool until glaze sets or completely.
• These are best on the day they are baked. If you can’t eat them all right away, they do freeze beautifully.

Notes

Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos of how to shape these rolls there as well, that you might find helpful.

Cuisine: American, Canadian

Course: Snack

Author: Jennifer Maloney

Serving: 1bun, Calories: 169kcal, Carbohydrates: 20g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 41mg, Sodium: 142mg, Potassium: 68mg, Sugar: 19g, Vitamin A: 330IU, Vitamin C: 0.7mg, Calcium: 36mg, Iron: 0.2mg

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