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Caramel-Apple Cinnamon Buns

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Caramel-Apple Cinnamon Buns

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Caramel-Apple Cinnamon Buns Recipe Caramel-Apple Cinnamon Buns Recipe

This recipe is a brilliant new twist on cinnamon buns. The apple and caramel reflect the flavors present in one among our favourite autumn treats, caramel apples. These buns are best possible served heat; so if you need to wait awhile sooner than sharing, gently reheat within the oven for five to 10 mins sooner than serving.

At a look

Prep
Bake
Total
Yield
Yield: 12 buns.

Ingredients

Dough

  • three 1/four cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
  • 1/four cup potato flour or half cup dried potato flakes
  • 1 tablespoon granular lecithin, non-compulsory
  • three tablespoons sugar
  • 1 half teaspoons speedy yeast
  • 1 1/four teaspoons salt
  • three tablespoons butter
  • 1 teaspoon Buttery Sweet Dough Flavor or vanilla extract
  • 1 huge egg
  • 1 cup lukewarm milk

Filling

  • half cup sugar
  • three tablespoons Instant ClearJel or King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon flooring cinnamon
  • 1 cup peeled, grated apple (1 to two huge apples)
  • 1 tablespoon lemon juice
  • 1 cup chopped walnuts, non-compulsory

  • half cup caramel sauce (see tip, underneath)

Dough

  • 13 oz Pastry Flour Blend or 13 three/four oz King Arthur Unbleached All-Purpose Flour
  • 1 half oz potato flour or dried potato flakes
  • half ounce granular lecithin, non-compulsory
  • 1 1/four oz sugar
  • 1 half teaspoons speedy yeast
  • 1 1/four teaspoons salt
  • 1 half oz butter
  • 1 teaspoon Buttery Sweet Dough Flavor or vanilla extract
  • 1 huge egg
  • eight oz lukewarm milk

Filling

  • three half oz sugar
  • three/four ounce Instant ClearJel or King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon flooring cinnamon
  • eight oz peeled, grated apple (1 to two huge apples)
  • half ounce lemon juice
  • four oz chopped walnuts, non-compulsory

  • five oz caramel sauce (see tip, underneath)

Dough

  • 369g Pastry Flour Blend or 390g King Arthur Unbleached All-Purpose Flour
  • 43g potato flour or dried potato flakes
  • 14g granular lecithin, non-compulsory
  • 35g sugar
  • 1 half teaspoons speedy yeast
  • 1 1/four teaspoons salt
  • 43g butter
  • 1 teaspoon Buttery Sweet Dough Flavor or vanilla extract
  • 1 huge egg
  • 227g lukewarm milk

Filling

  • 99g sugar
  • 21g Instant ClearJel or King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon flooring cinnamon
  • 227g peeled, grated apple (1 to two huge apples)
  • 14g lemon juice
  • 113g chopped walnuts, non-compulsory

  • 142g caramel sauce (see tip, underneath)

Instructions

  1. To make the dough: Mix and knead the entire components — by means of hand, mixer, or bread device — to make a easy, fairly sticky dough.
  2. Cover the dough, and let it relaxation for 1 half to two hours, till doubled in bulk.
  3. To make the filling: Combine the sugar, ClearJel, and cinnamon.
  4. Toss the apples with the lemon juice; mix them with the sugar aggregate.
  5. Transfer the dough to a calmly greased paintings floor. Roll it right into a 12″ x 24″ rectangle.
  6. Spread with the filling, and best with walnuts.
  7. Starting with a protracted aspect, roll the dough right into a log and seal the brink.
  8. Cut 12 equivalent slices; position them cut-side up in usual muffin cups covered with calmly greased baking papers.
  9. Cover the buns and allow them to upward push till puffy, 60 to 90 mins. Towards the tip of the emerging time, preheat the oven to 350°F.
  10. Bake the buns for 20 to 25 mins, till calmly browned.
  11. Remove the buns from the oven. Cool for 10 mins, then drizzle with caramel sauce.
  12. Yield: 12 buns.
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