Friday, 23 September 2016 07:46

Apple Cinnamon Buns with Cream Cheese Drizzle

 4 cups all purpose flour

1 pkg. dry active yeast

1 cup warm milk, scalded & skimmed

1/2 cup granulated sugar

1/3 cup butter, melted

1 tsp. salt

2 eggs

 

Bun filling:

2 granny smith apples, peeled, cored, and diced small

1 cup brown sugar, firmly packed

3 Tbsp. cinnamon

1/3 cup unsalted butter, softened

 

Dissolve yeast in warm milk.

 

Cream together sugar, butter, eggs, and salt. Add flour. Turn the dough out onto a lightly floured surface and knead until smooth.

 

Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.

 

When dough is ready, in a separate bowl mix brown sugar and cinnamon and apples.

 

Punch down dough and roll out on a lightly floured surface. Roll the dough into a rectangle shape about 1/4” thick. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with apple cinnamon sugar mixture. Roll up the dough like a jelly roll.

 

Cut the rolled dough into 1 3/4” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll. Put rolls into a warm place and allow to double in size, approximately 30 minutes.

 

Bake at 350 degrees F for 15 to 25 minutes until lightly golden. Ice the rolls when still warm.

 

Cream Cheese Drizzle

2 sticks butter, softened

3 cups confectioners’ sugar

1/2 cup cream cheese

1 tsp. vanilla extract

1/4 tsp. salt

 

Whip together all ingredients. Drizzle over warm buns.

Read 806 times Last modified on Friday, 23 September 2016 08:30