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Apple Cinnamon Biscuit Buns
These impressive-looking dessert buns are packed with fresh and bright apples, cinnamon and pecans.
YIELDS
9
Ingredients
Filling
- 4 tablespoons butter, divided
- 2 cups (about 2 large) apples, peeled and cut into 1/2-inch dice
- 1/2 cup packed brown sugar, divided
- 1 tablespoon cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pecans
Dough
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons cold butter, cut into pats
- 1 1/4 cups cold buttermilk
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 1/2 cup brick-style cream cheese, room temperature
- 1/4 cup icing sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Directions
Filling
- Melt the butter over medium heat in a medium skillet. Scoop two tablespoons of the butter into a small dish and set aside for later. Add the apples and two tablespoons of brown sugar into the skillet and cook, stirring occasionally, until softened and lightly caramelized, eight to 10 minutes. Set aside to cool completely.
- Meanwhile, in a small bowl, whisk the remaining six tablespoons of brown sugar with the cinnamon, salt and pecans and set aside.
- When the apples are excellent, heat the oven to 450°F and lightly grease a 9-inch square baking pan with non-stick cooking spray.
Dough
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Toss in the cold butter and pin it into the flour mixture using the tips of your fingers until the pieces are about the size of a pea. In a glass measuring cup, combine buttermilk and vanilla. Make a well in the centre of dry ingredients and add the buttermilk mixture. Stir to combine until a shaggy dough forms.
- Turn the dough out onto a well-floured work surface. Press the dough down with your hands until it is about one inch thick, then fold it over onto itself like a book. Repeat this process twice, then press the dough into a 9-by-12-inch rectangle.
- Spread the reserved melted butter from the filling over the dough and evenly sprinkle on the cinnamon sugar-pecan mixture. Transfer the cooled apples onto the dough and spread them into an even layer. Roll the dough into a swirled log starting at the long edge, then cut it into nine equal pieces. Arrange the buns in the prepared pan and cut side up. You can cover the pan and store it in the fridge for up to eight hours.
- Bake until golden brown, and the centre bun springs back when gently pressed for 15 to 18 minutes.
Cream Cheese Frosting
- While baking, make the cream cheese frosting by beating the cream cheese, icing sugar, vanilla and cinnamon until smooth.
Serve
- Allow buns to cool slightly or entirely to room temperature before frosting. Store leftover buns in an airtight container for up to 2 days. Enjoy!
