Sticky Apple Cinnamon Buns

These sticky apple cinnamon buns are the perfect blend of comfort and indulgence, ideal for cool fall mornings or as a special weekend treat. Whether you enjoy them fresh out of the oven or reheat one the next day, they’ll bring warmth and deliciousness to every bite.

I came up with this wonderful sticky apple cinnamon buns recipe on a chilly fall day when I wanted something comforting, warm, and a little indulgent. I’ve always loved classic cinnamon buns, but I wanted to elevate them with seasonal flavours and a soft, melt-in-your-mouth texture. Apples and cinnamon are a timeless pairing and adding them to these sticky buns turned out to be a perfect choice.

What I love most about this recipe is how it combines so many textures and flavours. You get the sweetness from the brown sugar, the spiciness of cinnamon, the tartness of fresh apples, and the crunch of pecans. It’s a step up from the usual cinnamon buns, with a sticky, caramelized topping that’s absolutely addictive. Plus, the added apples make them feel a little healthier, right?

Whether you’re a fan of classic cinnamon buns or you’re just looking for a cosy recipe to try, these sticky apple cinnamon buns are sure to become a favourite. They’re great for weekend baking projects or when you have friends and family over, as they fill the home with a delightful aroma and look so impressive served warm from the oven.

Sticky Apple Cinnamon Buns: Recipe and Ingredient Variations

One of the great things about this sticky apple cinnamon buns recipe is its flexibility. You can switch up the filling ingredients or even the type of nuts to suit your preferences.

• If you’re not a fan of pecans, you can easily replace them with walnuts or even almonds for a different crunch.
• For the apples, I like using a crisp variety like Granny Smith for a slight tartness that balances the sweetness of the buns. However, if you prefer a sweeter apple, Honeycrisp or Fuji would work well too. You could even add a handful of dried cranberries or raisins to the filling for a burst of extra flavour.
• The dough is made using the tangzhong method, which involves cooking a small amount of flour and water into a paste before adding it to the dough. This method keeps the buns soft for longer. If you want a simpler dough recipe, you can skip the tangzhong, though you might find the buns don’t stay quite as tender.
• For a vegan version, swap the milk for plant-based milk, use vegan butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Sticky Apple Cinnamon Buns: Tips for Making the Perfect Buns

• Use the Tangzhong Method: While it might seem like an extra step, making the tangzhong paste helps create a soft, pillowy texture that stays fresh longer. It’s worth the effort and doesn’t take much time.
• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start mixing the dough. This will ensure the dough comes together smoothly and rises well.
• Don’t Overstuff the Filling: It’s tempting to pile on the apples, but too much filling can make it hard to roll the dough. Aim for an even layer and keep a small border around the edges to prevent spilling.
• Patience with Rising: Allow the dough to rise until it doubles in size, which can take an hour or more, depending on the temperature of your kitchen. Be patient; this step is key for fluffy buns.

If you are looking for more delicious recipes, here are some recommendations:

Lemon Rolls with Lemon Cream
Pecan Pie
Hazelnut Layered Cake with Raspberries
Simple Brownie with Pecans
Plum Tart with Frangipane

Recipe

Ingredients

Tangzhong:
18g plain flour
30g water
60ml milk

Dough:
7g dry yeast
100ml milk
350g plain flour
20g sugar
1 egg
40g melted butter
Pinch of salt

Filling:
100g melted butter
200g brown sugar
2 tablespoons cinnamon
2 apples, peeled and finely diced
100g pecan nuts, roughly chopped

Method

Prepare the Tangzhong:

1. In a small saucepan, whisk together the flour, water, and milk over medium heat.
2. Stir continuously until the mixture thickens to a paste-like consistency, about 2-3 minutes.
3. Remove from heat and let it cool.

Make the dough:

1. In a large mixing bowl, combine the flour, sugar, salt, fast act dry yeast and tangzhong.
2. Add the egg, melted butter, and milk. Mix until a dough forms.
3. Knead the dough for about 10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
4. Cover with a damp towel and let it rise in a warm place for 1-2 hours, or until doubled in size.

Prepare the filling:

1. In a bowl, mix brown sugar with cinnamon until combined.
2. Dice the apples finely and set aside with the chopped pecans.

Assemble the buns:

1. Once the dough has doubled, roll it out on a floured surface into a rectangle of about 0.5 cm thick.
2. Spread half of the melted butter over the dough, leaving a small border around the edges.
3. Sprinkle half of the brown butter and cinnamon mixture on top of the butter.
4. Place all the diced apples on top of the butter mixture.
5. Starting from one long edge, tightly roll the dough into a log, then slice it into 12 equal pieces.

Second Rise and Bake:

1. Add the remaining butter and cinnamon mixture into the baking dish. Mix everything together. Add the chopped pecans.
2. Arrange the buns in the baking dish, leaving a little space between each for expansion. Cover and let them rise again for about 30-45 minutes, until puffy.
3. Preheat the oven to 180 degrees. Bake the buns for 30-35 minutes, or until golden brown.
4. Serve the buns warm, drizzling with a bit more melted butter if desired.