A little over a year ago I started making a lot of our bread from scratch. There is nothing more delicious with a meal than a warm loaf of bread right out of the oven. See? My repertoire is more than just dessert! And, I know exactly what is in it and I can add whole wheat and other healthy goodies to suit everyone’s needs. I actually have a recipe for a killer loaf of honey and oatmeal bread, but that is another post!
This morning I made some white bread dough and used it for these….
This is one of the few things that propels me to mommy greatness. A warm batch of Glazed Apple Cinnamon Buns. All of my kids love cinnamon buns and this recipe is so easy to prepare. I like to make a double batch and freeze them so I can bake them as a treat before school sometimes. What a great way to wake up and start the day!
You know how the middle piece is the gooey-est, sweetest part? Full of cinnamon and brown sugar syrup. Finger lickin, sticky, sweet….amazing.
Some people are really intimidated by the yeast thing. Honestly, once you’ve done it, you’ll be surprised at how easy it is. This recipe uses instant yeast, which makes things even more simple. This does take some time however, so give yourself 4 hours from start to finish. You can use this dough to make a plain white bread, cinnamon swirl bread and dinner rolls too. It’s very versatile.
This recipe is adapted from Cooking With Candra’s Homemade White Bread. She has a great site and her tutorials are fantastic for newbie bread makers.
Glazed Apple Cinnamon Buns with Toasted Pecans and Raisins
*yield is 2 batches of dough, approx 12 rolls in each
- 5 1/2 – 6 cups all-purpose flour
- 1/4 cup honey
- 1/4 cup unsalted butter, room temperature
- 1 1/2 tbsp instant yeast, quick rise
- 1 tsp kosher salt
- 1 egg, room temperature
- 2 cups warm water, 110 degrees
*this is enough for one batch of cinnamon buns
- 2 tart cooking apples, peeled and thinly chopped
- 1 tbsp flour
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp cinnamon
- 2 tbsp unsalted butter
- pinch of nutmeg
- 1/4 cup chopped toasted pecans
- 1/4 cup raisins
- 3 tbsp unsalted butter (use this to spread on dough before adding filling in step 5)
- 1 1/2 cups of icing sugar
- 1 tsp milk, more as needed
- a few drops of vanilla
1. First, make the glaze: add milk and vanilla to sugar only a few drops at a time until you reach desired consistency. It should just be thin enough to drizzle, almost syrup consistency. Keep at room temperature until buns are baked.
2. Next make the apple filling: combine all apple filling ingredients, except pecans and raisins, in a small saucepan and bring to a boil. Cook for about 5 minutes on low, just until mixture begins to thicken. Remove from heat and add pecans and raisins. Cool to room temperature.
3. For the bread dough: in a stand mixer, with the dough hook, add 3 cups of the flour, honey, butter and yeast. Mix for about 1 minute, until combined.
4. Add the water, salt and 1 more cup of flour. Mix until incorporated. Add the egg and one more cup of flour. Mix until incorporated. Add the last cup of flour a little at a time. The dough should be forming a ball and sticking to your dough hook. It will begin to come away from the sides of the mixing bowl. Add just enough flour so that your ball of dough is no longer sticky.
5. Place dough in a large bowl that has been greased with some shortening or olive oil. Turn the dough around in the bowl for a few seconds so that the top of it is slightly greased as well. Cover the bowl loosely with plastic wrap and place a tea towel on top. I usually stick my bowl in the oven with the light on while it rises. Let it rise for 1 1/2 hours.
6. Punch down the dough in the bowl and cut it in half. This will give you enough for two batches of rolls. One for now and one to freeze! Roll out one half, on a lightly floured surface. Make a rectangle, about 10 x 8 inches, with the long end facing you. Spread rectangle with butter and top with the cooled apple filling. Start at the long end farthest from you, and begin to roll the dough into one long tube. Cut the tube into 12 even portions and place side by side in a greased 13 x 9 pan. Note: I like to sprinkle some brown sugar and cinnamon on the bottom of my greased pan before I place the cinnamon rolls on top (about 2 tbsp sugar and a generous pinch of cinnamon). The creates a yummy gooey sauce on the bottom of the rolls. Cover again with plastic wrap and allow to rise for another hour.
7. Bake at 375 degrees for approximately 25-30 minutes. Remove from oven, invert on a plate if you wish, and drizzle glaze on top.
8. Repeat with second ball of dough. This time, you can prepare the rolls and freeze them in a greased pan , covered well with plastic wrap. Remove from the freezer the night before you want to bake them. They will do their second rise in the fridge over night. Just pop them in the oven in the morning. Or, make dinner rolls! Roll bread dough into small balls (about 2 inches in diameter) and place side by side in a greased 9 x 13 pan. Cover and allow to rise for an hour. Bake at 375 degrees for about 25 minutes. Remove immediately from pan once done in the oven and allow to cool.