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Apple cinnamon biscuit buns
We crave a few things that require immediate attention, and cinnamon buns are at the top. Too bad they take a good few hours to make . . . until now! By combining fluffy and flaky biscuit dough with an apple pecan cinnamon filling, these babies satisfy that need for swirly cinnamon flavour in a flash.
YIELDS
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Ingredients
Filling
- 4 tablespoons butter, divided
- 2 cups (about 2 large) apples, peeled and cut into half an inch dice
- 1/2 cup packed brown sugar, divided
- 1 tablespoon cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pecans
Biscuit 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 nine-inch square baking pan with nonstick cooking spray.
Biscuit 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 the buttermilk and vanilla. Make a well in the center of the 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 nine-by-12-inch rectangle. Spread the reserved melted butter 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. Starting at the long edge, roll the dough up into a swirled log, 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 for 15 to 18 minutes or until golden brown and the center bun springs back when gently pressed.
Cream Cheese Frosting
- Beat the cream cheese, icing sugar, vanilla, and cinnamon until smooth.
Serve
- Allow the buns to cool slightly or entirely to room temperature before frosting. Store leftover buns in an airtight container for up to two days. Enjoy!
TIP: In most biscuit recipes, buttermilk measurements are often listed with a range to get the right texture and achieve light and flaky biscuits. For instance, the lower content called for on hot and humid days will most likely do, while on drier days, your dough may need more buttermilk. With this recipe, however, a slightly stiffer dough is preferable as it is easier to fill and roll, so additional buttermilk is unnecessary.
Excerpted from In Mary’s Kitchen by Mary Berg. Copyright © 2023 Mary Berg. Photographs by Lauren Vandenbrook. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
