Finally after much delays, here I am with apple fest for the flavor of fall, though winter is right here, knocking at the door. In one of those fall color road trips, we picked few bags of apple from apple cider farms, all are Macintosh (no, not the apple lappy..S.J. RIP) and I have heard they are good for baking too. So, next followed was series of apple-cious days which has seen some yummy fritters, poorly stuffed apple pies 🙁 , apple oatmeal crisp which becomes my one of the favorite way to enjoy the apples and finally is the apple cranberry cinnamon rolls. You must be wondering what about the apple candies coated with caramel and peanuts, well they looks good but DH hates it and am too not a fan of sticky caramel.
But before heading to the recipe and going ga-ga over these yummy and gooey cinnamon buns, let me tell you one more thing which actually kept me away from blogging since last two days. I happened to buy a blueberry syrup…no not the corn syrup…the original one on my last grocery trip, and before I can even dreamt about vanilla pannacotta with blueberry sauce, the new and sealed glass bottle of blueberry syrup slipped down the fridge door and well…rest is history. Lying before me was the pool of blue syrupy liquid with shards of glass scattered all around the kitchen.
What I did to deserve this ? Does this happens to you too ? Or I had a very bad day at kitchen ? 🙁
Time to have some mood lifters, so here I am with buttery, flaky and gooey cinnamon buns or rolls and has stuffed with apples, apricot preserves and handful of chopped dried cranberries.
Sounds good enough ?? then lets head over to the recipe.
- Cinnamon powder (not the cinnamon sugar) : 1 tbsp
- All purpose flour : 2 cups divided
- Milk : ½ cup
- Butter : 2-3 tbsp
- Yeast dried : ½ packet
- Sugar to feed the yeast
- Salt to taste
- Eggs : 2 large
- Apple (peeled and cored) minced or chopped : 1½ cup
- Apricot preserve (optional) : 2 tbsp
- Dried Cranberries (optional) minced : ½ cup
- Butter : ½ tbsp
- Flour : 1 tbsp
- Confectioner sugar : ½ cup
- Heavy cream : 1 tbsp
- a tablespoon of milk or cream or butter or even maple syrup
- though I know that my yeast is good but I still do it always before baking.
- In a tablespoon of warm or tepid water, empty the half packet of yeast, feed them with a spoon of sugar and let it stand for at least 10 minutes.
- If yeast becomes frothy and almost swells up the double then it is proofed and ready to be used in the recipe.
- Heat a pan and melt the butter in it.
- Add the chopped or minced apples and cook on medium heat till they release their juices.
- Add the apricot preserve and cook the apple on low heat till it become little mushy.
- If the mixture is runny then add a spoon of flour into it.
- Add the chopped dried cranberries and let the mixture cools for few minutes.
- While the mixture is cooling down, lets prepare the dough. In a mixing bowl. add one cup of all-purpose flour and sift it with salt.
- Warm the milk and butter together in microwave for 10 sec and add it to the flour. Add the yeast mixture too and with the help of spatula, mix them until combined.
- Beat the eggs into it one by one and mix until combined.
- The dough will be very sticky, so now use the remaining one cup flour and mix it. If the dough still remains sticky, add another half a cup of flour.
- By this time dough should not be sticky, but it should become soft and elastic.Knead the dough for 10 minutes.
- Grease a large bowl and keep the dough in it, cover with a kitchen towel and keep it in warm draught free corner. Let the dough rise for one hour.
- On a lightly floured surface, roll the dough in a large rectangular shape, spread the apple-apricot-cranberry mixture evenly, leaving a half-inch border from the sides.
- Sprinkle a generous dose of cinnamon powder over the mixture.
- Roll up the dough like a jelly roll, from a long edge and press to seal.
- Cut the roll into slices with a sharp knife.
- Place them in a pan, cover and leave for another 30 minutes.
- After 30 minutes, you will see that slices has risen little.
- Brush the rolls or buns with milk or cream or butter and bake in a preheated oven at 375 F for 25 minutes.
- Cool the buns before going for frosting.
- And do take a bite from the hot freshly baked buns, you will melt in its rich and buttery taste.
- Stir in the confectioner sugar in a tablespoon of heavy cream, mix it till it thickens and become uniform one string consistency, good enough to drizzle the buns.
- While the buns are still in the pan, with the help of a spoon drizzle the frosting over the buns and let it stand for an hour until it thickens.
This is one of the gooey and richest apple cinnamon buns and some of the steps has been picturised below.
The frosted buns seriously looks so yummy and delicious, just melt in mouth kinda.
Proof the yeast before using it and half packet yeast is enough though some recipes calls for full packet yeast. Non-yeast-ed cinnamon rolls are there too.
Even if your dough has not risen enough, do not discard it, go with your recipe, believe me it will taste good. In that case, thinly slice the dough, because it will be little denser.
If you do not want to go with the frosting, you can simply drizzle honey or maple syrup over it, it taste utterly delicious.
Once the buns are baked, test it by inserting a toothpick, it should come clean and tap it slightly at the bottom, it should sound hollow.
If you are planning to store them for couple of days, then wrap it in a plastic and keep it at room temperature, warm the buns slightly or in microwave for 10 sec and always frost it before serving. Do not keep the frosted buns for long, the cream in it will become stale.
To cut the slices neatly, use a dental floss or strong thread. I will try it next time to get more neat and perfect slices.