Apple Cider Cinnamon Buns

 The scent of these divine pastries will lure your holiday houseguests out of bed for sure!

Get this amazing, easy-to-follow Apple Cider Cinnamon Buns recipe from Savory Simple!

I did a Costco run earlier today and was marveling at the items in my overflowing mega-cart: 24 pounds of butter. 25 pounds of granulated sugar. 25 pounds of all purpose flour. 10 pounds of confectioners’ sugar. Yeah, it’s a full time job but the fact that I go through this amount of product is still obscene to me. As I was standing in the long checkout line with my 84 pounds of product, I thought back to the days when I first began blogging over 5 years ago. And I suddenly remembered something that had been shoved back to a hidden corner of my brain filled with cobwebs and old song lyrics. You know what I originally wanted my blog to be about? What I was passionate about before culinary school?

Gourmet spa cuisine. The kind of food you might find at places like Canyon Ranch. Three course meals that were so unbelievably delicious you’d never know they were light on calories, sodium and fat. And then I went to school where they injected me with butter, flour and sugar for 12 months. I listened to chefs hating on lightened up restaurant cuisine (something I see to this day on shows like Chopped). It sunk in. Everything changed based on my training.

And here I am today. I’ve made you some apple cider cinnamon buns. They’re really freaking tasty and I used all of the above mentioned ingredients (but not all 84 pounds of them).

Apple Cider Cinnamon Buns
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Apple Cider Cinnamon Buns
Prep Time
3 hr 15 mins
Cook Time
35 mins
Total Time
3 hr 50 mins
 

The scent of these divine pastries will lure your holiday houseguests out of bed for sure!

Course: Breakfast
Cuisine: American
Servings: 12 -16 buns
Author: Jennifer Farley
Ingredients
for the buns:
  • 1-2 cups whole milk, warm (110-­115 degrees F)
  • 2 1/4 teaspoons instant yeast
  • 3 large eggs
  • 20 ounces (4 cups) all purpose flour
  • 3 1/4 ounces (3/4 cup) cornstarch
  • 3 1/2 ounces (1/2 cup) granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 cup apple cider
  • 12 tablespoons unsalted butter, chopped and at room temperature
for the filling:
  • 10 1/2 ounces (1 1/2 cups) packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, room temperature
  • 2 cups peeled, finely diced apple
for the glaze:
  • 1 1/2 cups confectioners' sugar
  • 4 ounces creme fraiche or cream cheese, room temperature (see note)
  • 1/4 cup apple cider
Instructions
  1. In a large liquid measuring cup, whisk together the milk and instant yeast, followed by the eggs.
  2. In the bowl of a stand mixer, whisk together the flour, cornstarch, sugar and salt. Attach the dough hook, turn the mixer on low speed and add the warm milk mixture followed by the apple cider. Allow the ingredients to combine for one minute. Increase the speed to medium and add the butter in pieces until it's all incorporated. The dough will be very wet. Allow it to continue mixing for 5 minutes. The dough should be very soft and delicate but not too sticky to handle. Transfer the dough to a lightly greased large bowl and cover with a clean kitchen towel. Allow the dough to double in size, up to 2 hours.
  3. While the dough is rising, prepare the filling. Combine the brown sugar, cinnamon and salt in a bowl. Grease 2 8­-inch cake pans thoroughly and set aside.
  4. Place the dough on a lightly floured countertop. Roll the dough into a large, thin rectangle, approximately 19 x 14 inches. Using clean hands, spread the butter across the dough, leaving a small border around the edges, and then top evenly with the brown sugar mixture. Sprinkle the chopped apples on top of the sugar.
  5. Roll the dough into a tight cylinder. Cut into 12 or 16 even pieces and place in the reserved cake pans, cut side up. Cover and allow to double in size, approximately 1 hour.
  6. Prepare the glaze by whisking together the confectioners' sugar, creme fraiche (or cream cheese), and apple cider. Set aside.
  7. Bake the buns at 350 degrees F for 30­-35 minutes, or until the tops are golden brown. Top each pan with 1/4 cup of the glaze and allow the buns to cool completely. Top with the remaining glaze before serving.
Recipe Notes

Both sweet and tart apples will work in this recipe. Remove the buns from the cake pans before refrigerating.

I prefer using creme fraiche in the glaze. It's slightly thinner and has a more complex flavor. But cream cheese is more traditional and will work perfectly well!

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