These Maple Glazed Apple Crisp Cinnamon Buns arestuffed with apples, topped with crunchy brown sugar streusel, and drizzled with maple glaze. They're the ultimate cinnamon roll for fall!
1cupwarm milk(I put mine in the microwave for about 30-45 seconds)
½cupmelted butter
¼cupgranulated sugar
2eggs
3teaspoonsinstant yeast
¾teaspoonsalt
4cupsall-purpose flour
Streusel:
¾cuplarge oats
½cupbrown sugarpacked
¼cupbutter
¼cupflour
½tspcinnamon
Apple Crisp Cinnamon Buns
¼cupbuttersoftened
½cuppacked brown sugar
2teaspoonscinnamon
1applepeeled and very finely diced
Glaze:
¾cuppowdered icing sugar
1tablespoonmelted butter
2tablespoonspure maple syrup
Instructions
Dough:
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.
Streusel
Combine oats, brown sugar, butter, flour and cinnamon until combined. Set aside.
Apple Crisp Cinnamon Buns
Lightly grease two 9x13" 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!).
Glaze
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.
Notes
Tips:
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.
Storing:Finished cinnamon buns will last in an airtight container at room temperature for 1-2 days, in the fridge for 4-5 days, or in the freezer (unfrosted) for up to 1 month. To enjoy again, thaw in the fridge if frozen, then dig in or warm in the microwave.