Delicious, sticky apple cinnamon buns, formed in to a rose shape.
2 1/4tspinstant or dry active yeast
1/4cupbutterat room temperature
3 1/2 - 4cupsall-purpose flour
1apple peeled, cored and cut in to 1/4 inch dice
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add warm water, milk and 1 Tbsp of sugar. Stir to combine. Sprinkle yeast over-top and stir. Allow to stand 5 minutes, until frothy. Add 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 dough comes together. Continue kneading, 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 16x20-inch approximately. Using a 2 3/4-inch cutter, cut 30 circles of dough.
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 your have reached the end. Using a sharp knife, cut the roll in half (see photo). 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. When buns have risen, remove towel and place in oven to bake for 15 minutes. While they are baking, heat the glaze mixture in a small saucepan until 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.