Cinnamon

Vanilla Apple Cinnamon Buns

Vanilla Apple Cinnamon Buns

Vanilla Apple Cinnamon Buns

Last week my partner suggested I try making apple fritters but after looking into it, most fritters are stuffed batters which are then deep fried and I am not a deep fried kinda gal. With the Tim Horton’s apple fritter in mind (Apple cinnamon bread-like donut,) I decided to make a sweet dough similar to sticky buns and bake it instead of deep frying it. I first tried this in a cupcake pan which turned out looking very nice but I found the distribution of the apple filling was not satisfactory. I wanted the filling to be everywhere inside and so I decided to go with a classic swirl. To top it off, I made a vanilla bean glaze which really compliments the apple cinnamon bun.

Cupcake Shaped Apple Cinnamon Buns

Cupcake Shaped Apple Cinnamon Buns

Dough Ingredients:

  • 1 cup water
  • 1/4 cup skim milk powder
  • 3/4 tsp salt
  • 2 tbsp packed brown sugar
  • 1 tbsp butter (room temperature)
  • 3 1/4 cups all-purpose flour
  • 3/4 tsp instant yeast
Vanilla Bean Glaze

Vanilla Bean Glaze

Filling:

  • 1 cup of cane sugar
  • 1/4 all-purpose flour
  • 4 tbsp of cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp vanilla extract

Vanilla Bean Glaze:

  • 1 tbsp vanilla bean paste
  • 1 1/2 cup icing sugar
  • 3-4 tbsp water (consistent dependent)
  1. Apple Cinnamon Buns

    Apple Cinnamon Buns

    Add dough ingredients in order into the baking pan. Insert the pan into the oven chamber of your machine. Select Dough Cycle.

  2. Core 2 Granny Smith apples and finely chop using a food processor.
  3. Transfer the apples to a medium bowl and add the sugar, flour, vanilla and spices then blend.
  4. Remove dough to a lightly floured board; cover with large bowl and let rest for 10-15 minutes.
  5. Spread the dough into a large rectangle and spread the apple filling evenly.
  6. Roll into jellyrole-style then cut into pieces and place into prepared pan, cut side up.
  7. Cover and let rise for 30-45 minutes.
  8. In a small bowl add the icing sugar, vanilla paste and water and blend until no clumps.
  9. When the buns have doubled in size, sprinkle with cinnamon before baking at 375°F for 20-30 minutes.
  10. Let cool for a few minutes then pour the glaze on top generously.

Vanilla Apple Cinnamon Buns

Vanilla Apple Cinnamon Buns

Vanilla Apple Cinnamon Buns

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Categories: All-Purpose Flour, Baking, Bread, Brown Sugar, Butter, Cane Sugar, Cinnamon, Food, My Photography, Recipes | 2 Comments

Pumpkin Spice Sticky Buns

Thanksgiving in Canada is this weekend so I decided to bake a few pumpkin treats in celebration. The recipes I chose aren’t really traditional to Thanksgiving but they’re damn delicious!

Fresh out of the oven before being turned upside down

Fresh out of the oven before being turned upside down

Sticky buns are pretty delicious and for those who think of cinnamon buns, it’s not it. They are very similar because they both use a sugar dough but both rise/bake differently and have a different topping/glaze. Cinnamon buns are fluffier because the dough is handled differently and also rises for longer. It’s usually topped with a cream cheese or white icing of some kind. Sticky buns are baked in a sticky sauce made with maple syrup and/or honey and nuts such as pecans and flipped upside down after baked to expose the caramel-y sauce. It’s delicious as fuck.

Pumpkin sticky buns after being turned upside down

Pumpkin spice sticky buns after being turned upside down

Since I’m a white girl I decided that it was acceptable to go all out with pumpkin and decided to turn my sticky bun recipe into a pumpkin flavoured one! I am using a bread machine for this recipe.

Dough Ingredients: 

  • 1 cup pumpkin pie filling or pumpkin purée spiced & sweetened to your liking (purée is preferred)
  • 2 large egg whites
  • 1/4 cup skim milk powder
  • 1/2 salt
  • 3 tbsp cane sugar
  • 2 tbsp room temperature butter
  • 1 cup whole wheat flour
  • 2 cups all-purposed flour
  • 2 tsp instant yeast
Close up of pumpkin sticky buns

Close up of pumpkin spice sticky buns

Filling:

  • 1/4 cup packed brown sugar
  • 1/2 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch of ground cloves and all-spice
  • 2 tbsp butter
Fluffy sticky buns

Fluffy sticky buns

Glaze:

  • 1/2 cup maple syrup
  • 3/4 cup unsalted, roasted pumpkin seed
  1. Measure the dough ingredients into baking pan and insert the pan into the oven chamber of your machine. Select Dough Cycle.
  2. Prepare an 8″ square baking pan, lightly greased.
  3. Combine the Glaze ingredients and pour into the baking pan then set aside.
  4. In a small bowl, combine the filling ingredients and set aside.
  5. When the dough is ready, remove the dough and place onto a lightly floured board.
  6. Cover with large bowl and let the dough rest for 10-15 minutes.
  7. Roll out the dough and form a 35 by 23 cm rectangle.
  8. Spread 2 tbsp of butter over the rectangle (I used a brush) and sprinkle the filling uniformly.
  9. Roll dough jelly-roll style then cut into 1 1/2 inches (about 9 rolls.)
  10. Place side up in the prepared baking pan, cover and let rise for 30-45 minutes.
  11. When doubled in size, bake at 350°F for 20-30 minutes or until buns sound hollow.
  12. When ready, immediately turn upside down on a serving plate and let cool for 5 minutes before enjoying!
Pumpkin Spice Sticky Bun

Pumpkin Spice Sticky Bun

Categories: All-Purpose Flour, Baking, Bread, Brown Sugar, Butter, Cane Sugar, Cinnamon, Maple, Maple Syrup, My Photography, Pumpkin, Whole Wheat Flour | Leave a comment

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