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!

Thanks to Kelsey from The Farmer's Daughter, Tiffany from Creme De La Crumb, and Kristie from The Sweet and Simple Kitchen for these perfect recipes to transition into fall! Give them a follow at @kelsey_thefarmersdaughter @cremedelacrumb1 and @thesweetandsimplekitchen for more food fun!

Apple Cinnamon Buns with Maple Glaze

Ingredients

Sweet Yeast Dough

2 pckg dry instant yeast

1 cup whole milk

2/3 cup granulated sugar

2 eggs, room temp

1/2 cup butter, room temp

4 ¼  cups all purpose flour

1/4 tsp cinnamon

1/2 tsp salt

Brown Sugar Filling

1 cup butter, softened

1 1/2 cup dark brown sugar

4 tbsp all purpose flour

1 tbsp cinnamon

1/2 tsp vanilla

1/2 cup toasted pecans, chopped, optional

Spiced Apples

4 medium apples, cored, and chopped into chunks

½ tsp cinnamon

¼ tsp

¼ tsp ginger

1 tbsp butter

1 tbsp brown sugar

Maple Glaze

1 1/ 2 cup powdered sugar

3 tbsp maple syrup {+ more if needed}

2 tbsp bourbon (optional)

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Apples

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.

Assembly

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.

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!

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Apple Cider Baked Donuts

Ingredients:

1/4 cup buttermilk  (or 1/4 cup of milk with 1/2 tsp of vinegar....let stand for 5-10 minutes before using)

Maple Glaze

special equipment: donut pan

Directions:

**Note: These are best on the first day, as they tend to get a bit soggy once you place them in a container. 

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Apple Pie Roll Ups