September is here! We are ready to celebrate with all things APPLE! Including Apple Cinnamon Buns with Maple Glaze, (think cinnamon rolls + spiced apples + maple glaze) a festive twist on a classic. Unique Apple Cider Baked Donuts, a bite of fluffy dough, topped with a sweet maple glaze, we promise you'll be coming back for more! Tasty Apple Pie Roll Ups that are so easy to make and a super tasty treat. Cinnamon, pecans, apples, all rolled up in a yummy pastry dough and topped with a sweet icing. There isn't a better combination!
In the bowl of a stand mixer fitted with the dough hook add your yeast and a couple tsp of the sugar. Pour the warmed milk over the yeast and sugar and lightly whisk to combine. Allow your yeast to sit in the warm milk like this for 5-10 minutes to proof. When you come back to your yeast after 5-10 minutes it should be frothy – this indicates that your yeast is active and good to go. If you come back and your yeast hasn’t gotten frothy or foamed up, discard the contents in your bowl and start over with new fresh packages of yeast and proof again using the same technique.
Once you have proofed your yeast, add the remaining sugar to the mixture as well as the softened butter and turn your mixer onto low to begin combining the ingredients. Mix for a minute or so until the softened butter is broken up into chunks. Add your beaten egg and allow to mix until combined. Slowly begin to add your flour 1 cup at a time allow the flour to incorporate slightly before each addition.
Once you have added all of your flour, turn your mixer onto medium speed and allow it to mix the dough until a large smooth mass forms. The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl. If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tbsp at a time until it comes away from the sides of the bowl. Allow to turn on medium speed for 5 minutes.
Remove dough from bowl – it should be smooth and elastic. Knead with your hands for an additional 2 minutes on a lightly floured surface. Next, place your dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 45 minutes to 1 hour or until doubled in size.
**If your kitchen is drafty preheat your oven to about 200 degrees, shut it off and place the dough in there to rise as there will be enough residual heat in your oven to keep it nice a warm.
While your dough is rising, prepare your apples.
Core and chop 4 medium apples into chunks that are about ½ - 1 inch thick. Place chopped apples, butter, cinnamon, nutmeg, ginger and brown sugar into a medium saucepan over medium heat.
Cook until apples just begin to soften - about 5 minutes. Remove from heat and allow to cool completely.
Brown Sugar Filling
In a small mixing bowl beat together butter, brown sugar, cinnamon, and vanilla until fluffy. Add flour and beat until combined.
Once your cinnamon bun dough has risen, punch dough down and turn out onto a lightly floured surface. Roll out into a rectangle that is 1/4 inch thick.
Spread brown sugar filling out across the dough, leaving a 1 inch border at the bottom. Sprinkle prepared & cooled apple chunks and toasted pecans (if using) across the surface of the dough evenly and gently press down into the sugar filling.
Roll dough up jelly-roll style and pinch the end together to seal. Cut into 12 even 1 1/2 inch rolls. Place rolls into two parchment lined baking sheet. Set aside to rise again in a warm place for another 30 minutes.
While your rolls are rising, preheat your oven to 350 degrees and prepare your glaze.
Once rolls have risen for the second time, place them in the center rack of your oven and bake for 20-25 minutes or until golden. Remove from oven and allow to cool 5-10 minutes before frosting with maple glaze.
Whisk together powdered sugar and maple syrup (and optional bourbon) until smooth. If the glaze is too thick, add 1 tsp of warm water at a time until desired consistency is achieved. If glaze if too thin, add in more powdered sugar 1 tbsp at a time until a thick, yet pourable glaze forms. Pour over warm baked cinnamon buns and enjoy!
1/2 cup fresh apple cider (note: this is apple juice, not hard cider)
1/4 cup buttermilk (or 1/4 cup of milk with 1/2 tsp of vinegar....let stand for 5-10 minutes before using)
2 tablespoons butter
1/3 cup grade A maple syrup
1 1/2 cups powdered sugar
special equipment: donut pan
Preheat oven to 350 degrees F. In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
In a smaller bowl, mix together the softened butter with the eggs until fluffy (doing this ensures that your butter doesn't re-solidify once the cold buttermilk and cider are added). Add buttermilk and apple cider, and mix well.
Pour wet ingredients into the dry, and stir until just blended. Try not to over mix! The batter will look a bit lumpy, and that's just fine.
Spread the batter into a greased donut pan. Use a liquid measuring cup to pour the batter into the donut pan, or simply a large spoon, however, placing your batter into a pastry bag to pipe into the pan makes the process nice and easy. Fill each mold about 3/4 full.
Bake at 350 degrees for 8-10 minutes, or until an inserted toothpick comes out clean. You may want to break open a test doughnut just to make sure the inside isn't gummy!
While the doughnuts cool, make the maple glaze. Melt together the butter and maple syrup and stir until completely combined. Mix in powdered sugar, and adjust thickness if necessary.
Dip each donut into the maple glaze, and top with sprinkles. Serve immediately!
**Note:These are best on the first day, as they tend to get a bit soggy once you place them in a container.
1package/tuberefrigerated crescent dough 1/3cupbrown sugar 1teaspooncinnamon 1teaspoonapple pie spice 4tablespoonsfinely chopped pecans (I used Diamond of California Pecan Chips) 1largered apple (I used a gala apple) 2tablespoonsbutter, melted
Preheat oven to 350 degrees and line a baking sheet with parchment paper or foil - lightly greased with cooking spray.
Unroll crescent dough and separate crescent triangles out on a clean, flat surface. Divide brown sugar, cinnamon, apple pie spice, and pecans between the triangles.
Core the apple and slice into 1/2 inch wedges (you need one slice per crescent). Dredge apple slices in the melted butter, then place one on each crescent triangle at the wide end. Roll crescents wide end toward pointy end and place on prepared baking sheet.
Bake for 10-13 minutes until crescents are golden and apples are tender.
For the icing, cream together cream cheese and butter. Add powdered sugar and vanilla and mix. Add milk 1 teaspoon at a time until consistency is easily pourable. Drizzle over warm crescents and serve.