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!
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Maple Glazed Apple Crisp Cinnamon Buns
- 1 cup warm milk (I put mine in the microwave for about 30-45 seconds)
- ½ cup melted butter
- ¼ cup granulated sugar
- 2 eggs
- 3 teaspoons instant yeast
- ¾ teaspoon salt
- 4 cups all-purpose flour
- ¾ cup large oats
- ½ cup brown sugar packed
- ¼ cup butter
- ¼ cup flour
- ½ tsp cinnamon
Apple Crisp Cinnamon Buns
- ¼ cup butter softened
- ½ cup packed brown sugar
- 2 teaspoons cinnamon
- 1 apple peeled and very finely diced
- ¾ cup powdered icing sugar
- 1 tablespoon melted butter
- 2 tablespoons pure maple syrup
- In a stand mixer, add milk, butter, sugar, eggs, yeast and salt and beat on medium-low until combined (it doesn't have to be smooth).
- Gradually add flour, mixing with the dough hook after each addition, until a soft dough forms. You may not use all the flour, or you may need a little more. Make sure you don't add more than you need!
- Oil the top of the dough ball and turn to coat. Cover in plastic wrap and place in a warm, draft-free spot to rise for 1 hour.
- Combine oats, brown sugar, butter, flour and cinnamon until combined. Set aside.
Apple Crisp Cinnamon Buns
- Lightly grease two 9×13" pans 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 1-1.5" thick and place in prepared pans, 9 in each pan. 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, stirring in a bit of milk to thin if necessary. It will firm up as it cools.
- Don’t add too much flour. You’ll gradually add flour to the dough only until a soft dough forms. Be careful not to add too much or you’ll end up with dry dough. We want soft and fluffy!
- Let it rise. Don’t skip these steps. Letting the dough rise after you make it, then also after you assemble the buns makes for the perfect light, soft texture.
- Finely dice the apple. Make sure you chop the apple up into very small, even pieces so it cooks quickly.
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