May 17, 2024
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We have had a few cold grey days here recently – as I am sure many of you have too. When it is bleak outside it is difficult not to want to curl up with a book, with a cuppa and something sweet. I am partial to fiction books that include descriptions of food and eating, recently this included a mention of cinnamon buns. Of course, then I couldn’t stop thinking about cinnamon buns so I had to make some to satisfy my craving.
I had planned to share these last week in time for Mother’s Day, but life had other plans. So, here we go, a little late but perfect for a Sunday brunch anytime. The buns are a two-step process starting with preparing the dough the evening before followed by a slow rise in the fridge overnight. The next morning the buns are shaped, left to rise, then baked late morning. As I mentioned, in perfect timing for a Sunday brunch. I have included some recipe notes below, have a read before proceeding with the recipe.
More Apple recipes on Homegrown Kitchen
- Apple, Walnut & Lemon Cake + a streusel topping option.
- Apple & Peach Turnovers including homemade sour cream pastry.
- Golden Sausages & Apple Casserole – apples make a great addition to savoury recipes too!
- Apple Dumplings with Coconut Caramel – an all-time favourite apple recipe on HK.
Yeasted dough tips and tricks:
- This is an overnight dough that slow-rises in the cooler temps of the fridge. The benefit of a slow rise is that the starch becomes fully hydrated giving the buns a softer crumb.
- The addition of a small amount of acidic yoghurt contributes lactic acid which further acts as a crumb tenderiser.
- You can use any type of yoghurt – dairy or coconut, and the same for the milk, dairy or dairy-free options all work fine.
- For buns like this, I recommend using high-grade flour for the best gluten development and resulting rise. However, since they are risen and baked in a muffin tray you could also use spelt flour for a slightly denser (while still delicious) crumb.
- Finally, you could use some wholemeal flour in the dough for a little more heartiness. Replace 100g of the white flour with wholemeal flour.
- A note on the yeast used in this recipe. I prefer using instant dried yeast as it doesn’t need to be activated (in warm liquid) before use so it can be mixed straight into the dough. It is a little harder to find (although many supermarkets now stock it). If using the more easily available active dried yeast I recommend adding the yeast to the warm milk and leaving it to foam for 10 minutes then continuing with the recipe. Instant yeast has smaller granules in comparison to active yeast so it dissolves more easily into the dough. Note, I don’t recommend using bread-maker yeast for this recipe.
Brunch Cinnamon & Apple Buns
You could make these with the typical cinnamon, sugar and butter filling (doubling the spice filling quantities I use in the recipe), but as I like to hero fresh produce I have also added spiced caramelised apples. I recommend choosing tart cooking apples such as Granny Smith or Braeburn, or if you can get your hands on some heritage apples even better. I used a combination of Sturmer Pippin and Merton Russet.
Ingredients
Dough
- 200 ml milk, plus extra for brushing
- 75 g soft butter, cut into cubes
- 2 free-range eggs (size 7)
- 2 tbsp yoghurt (or 30ml extra milk)
- 3 tbsp (30g) brown sugar
- 2 tsp (6g) instant dried yeast (see notes above if using active dried yeast)
- 500 g (3 1/4 cups) white high-grade flour
- 1 tsp (5g) salt
Spiced Apple Filling:
- knob of butter (about 25g)
- 3 tart apples (about 400g) - see apple variety suggestions above - peeled and diced
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Spice Filling:
- 40 g melted butter
- 4 tbsp brown sugar
- 2 tsp ground cinnamon
Instructions
- Begin the evening before you plan to bake the buns. Place the milk into a small saucepan and warm until tepid (about 40C) - this will feel just warm. Remove from the heat. If using active yeast (see note above), add it to the milk at this stage.
- Put the warm milk, soft butter, eggs, yoghurt, sugar and instant yeast into the bowl of a stand mixer fitted with a dough hook. Add the flour and salt, then mix on medium speed for 7-8 minutes until the dough is smooth and pulls away from the sides of the bowl. You could mix the dough by hand but the dough is quite sticky. Use a large bowl and damp hands, lifting and folding over the dough in the bowl for at least 10 minutes until smooth.
- Scoop the soft dough into a lightly oiled 2-litre lidded container. Secure the lid and place in the fridge overnight to slow rise.
- Make the apple filling. Melt the butter in a medium saucepan. Add the diced apples, sugar and cinnamon. Cook over medium heat, stirring often until the apples are nicely caramelised while still holding their shape, this will take about 8-10 minutes. Tip into a bowl to cool, cover and chill overnight.
- The next morning remove the dough from the fridge. Tip the cold dough onto a lightly floured bench (it will be much easier to roll when cold). Roll out to a 30 x 50cm rectangle with the longest edge closest to you. Brush the surface of the dough with the melted butter for spice filling. Sprinkle evenly with the sugar and cinnamon. Dot the caramel apples evenly over the dough leaving a 2-3 cm margin along the top edge. Starting with the longest edge closest to you, firmly roll up the dough into a long log shape. Cut into 12 even pieces (each about 4cm wide).
- Place the buns cut side down into a well-greased 12-hole large muffin tray (or arrange in a 25 x 30 cm dish). Cover with a clean reusable plastic bag and leave to rise in a warm position for 1 - 1 ½ hours until doubled in size.
- Preheat the oven to 190C (fan 170C).
- Once the buns have risen, brush with milk or egg wash and bake for about 25 minutes until golden. Best served warm or briefly reheated in a hot oven or microwave to serve.
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