Apple cranberry cinnamon rolls / buns
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Apple cranberry cinnamon rolls / buns, the gooey and buttery rolls with loads of fall flavour.
  • Cinnamon powder (not the cinnamon sugar) : 1 tbsp
For dough :
  • 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
For filling :
  • 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
For sugar - cream frosting
  • Confectioner sugar : ½ cup
  • Heavy cream : 1 tbsp
For brushing the buns :
  • a tablespoon of milk or cream or butter or even maple syrup
First proof the yeast :
  1. though I know that my yeast is good but I still do it always before baking.
  2. 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.
  3. If yeast becomes frothy and almost swells up the double then it is proofed and ready to be used in the recipe.
Prepare the filling
  1. Heat a pan and melt the butter in it.
  2. Add the chopped or minced apples and cook on medium heat till they release their juices.
  3. Add the apricot preserve and cook the apple on low heat till it become little mushy.
  4. If the mixture is runny then add a spoon of flour into it.
  5. Add the chopped dried cranberries and let the mixture cools for few minutes.
Prepare the dough
  1. 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.
  2. 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.
  3. Beat the eggs into it one by one and mix until combined.
  4. 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.
  5. By this time dough should not be sticky, but it should become soft and elastic.Knead the dough for 10 minutes.
  6. 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.
Preparing the buns
  1. 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.
  2. Sprinkle a generous dose of cinnamon powder over the mixture.
  3. Roll up the dough like a jelly roll, from a long edge and press to seal.
  4. Cut the roll into slices with a sharp knife.
  5. Place them in a pan, cover and leave for another 30 minutes.
  6. After 30 minutes, you will see that slices has risen little.
  7. Brush the rolls or buns with milk or cream or butter and bake in a preheated oven at 375 F for 25 minutes.
  8. Cool the buns before going for frosting.
  9. And do take a bite from the hot freshly baked buns, you will melt in its rich and buttery taste.
Prepare the frosting
  1. 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.
  2. 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.
Recipe by saffronstreaks at