From scratch cinnamon buns stuffed with apples, topped with crunchy brown sugar streusel and topped with maple glaze — the ultimate cinnamon roll for fall!
I know what you’re thinking and you’re right.
I plan on making Apple Crisp Everything.
Because Apple Crisp is pretty much the best fall dessert ever, and why not? It turns out apples and streusel are awesome on anything.
I love cinnamon buns (I mean, tell me you’re not surprised), but I actually rarely make them. First, there’s the whole issue with having a pan of cinnamon buns sitting in my house. Mostly because you know they’re not going to be sitting there for very long.
Second, they’re not anything new or exciting, and sometimes I feel like I can’t give you boring old recipes you probably already have. That you’d rather New and Exciting.
These Cinnamon Buns are the best of both worlds: they’re an old favorite made New and Exciting.
You can easily skip the apples and/or the streusel and you’d have some pretty fabulous plain Cinnamon Buns. But I kind of think you’d be crazy to do that.
I use my regular bun dough recipe, which has bread machine and stand mixer instructions because I used to make it in a bread maker, and then it broke, so now I strictly use my stand mixer. I like to make a double batch and make some plain buns and some cinnamon buns. This way I can limit the amount of cinnamon rolls that I’m actually going to eat (which is all of them, BTW), and I feel a little more like a responsible adult. Plus, fresh homemade buns are perfect for dipping in soup, which is one of my favorite fall meals!
- 1 cup warm milk (I put mine in the microwave for about 30-45 seconds)
- ½ cup butter, room temperature
- ¼ cup granulated sugar
- 2 eggs
- ¾ teaspoon salt
- 4 cups all-purpose flour
- 3 teaspoons instant yeast
- ¼-1/2 cup additional milk or water, or flour
- ¼ cup butter, cold
- ¼ cup whole wheat (or all purpose) flour
- 1 cup large oats
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- ¼ cup butter, softened
- 2 tsp cinnamon
- ½-3/4 cup packed brown sugar
- 1 apple, peeled and finely diced
- 1 tbsp butter, melted
- 2 tbsp pure maple syrup
- ¾ cup powdered icing sugar
- In a stand mixer, add milk, butter, sugar and eggs and beat on medium-low until combined (not necessarily smooth). Add salt, flour, and yeast and mix with a dough hook until a smooth dough forms. If dough is dry, add ¼-1/2 cup additional liquid. If dough is quite sticky, add ¼-1/2 cup additional flour.
- Sprinkle flour on the dough, turn over and flour the other side. Cover in plastic wrap and place in a warm, draft-free spot to rise for 1 hour.
- Combine butter, flour, oats, brown sugar and cinnamon until combined. It will hold together if you press it between your fingers, but I prefer my streusel this way! It will get nice and crunchy as it bakes.
- Lightly grease a 9x13" and an 8x8" pan and set aside.
- Roll out dough into a large rectangle roughly 12" wide and 18-24" long. Spread softened butter over dough to within 1" of the edge.
- Sprinkle brown sugar and cinnamon over butter. Top with diced apples.
- Roll up dough as tightly as possible, standing at the long end. Pinch dough together where it meets. Slice into rolls about 1.5" thick and place in prepared pans. Sprinkle streusel over top of buns. Cover with plastic wrap and set in a warm place to rise for 45 minutes.
- Heat oven to 350 degrees F and bake for 22-25 minutes until light golden brown from the edge to the middle of the pan. (we don't want a doughy interior!).
- Combine all glaze ingredients with a whisk and drizzle over buns. Will firm up as it cools.
More Cinnamon Buns!
Cinnabons Cinnamon Rolls from Jo Cooks
Quickie Homemade Cinnamon Rolls from The Kitchen Magpie