These are a spin off of the traditional cinnamon buns but with the added bonus of apple and nuts, just delicious.
Nut & Apple Cinnamon Buns
For the Dough
120ml milk, warmed to barely hand hot
7g easy bake dry yeast
120ml sour cream
65g golden caster sugar
1 large egg
1 tbsp vanilla extract
2 tbsp vegetable oil
2 tbsp butter, melted and cooled
400g white bread flour
For the Filling
300g peeled and grated Granny Smith apples
2 tsp lemon juice
160g light-brown sugar
1 tbsp cinnamon
1/2 tsp nutmeg
100g pecans, finely chopped
60g butter, halfway melted
For the Glaze
2 tbsp icing sugar
6 tbsp reserved apple juice
Warm the milk in a jug to lukewarm, add the yeast and stir until dissolved. Let it stand for 5 – 10 minutes.
In the meantime add the sour cream, sugar, salt, egg, vanilla extract, vegetable oil and melted butter to bowl of an electric stand mixer. Add the milk mixture and, with the whisk attachment, whisk to combine. Switch to the dough attachment, add in the flour and knead the mixture until smooth and elastic for about 5 – 10 minutes, adding in additional flour as needed to create a soft dough (it should pull away from sides of the bowl and may still slightly stick to the bottom). Transfer the dough to a lightly oiled bowl, cover with cling film (I use a shower cap) and let it rise in a warm place until double in size. That can take anything between 1-2 hours.
When the dough is well risen, grate the apple and toss with lemon juice and set aside. In a separate bowl, whisk together the brown sugar, cinnamon, pecan nuts, nutmeg and set aside.
Lightly knead the dough and roll out onto a clean, lightly floured work surface to about an 50cm x 30cm rectangle. Brush the top with the melted butter and sprinkle with the cinnamon sugar mixture and spread evenly.
Squeeze 6 Tbsp of the excess liquid from apples into a mixing bowl by lifting and pressing grated apples against sides of bowl (or just squeeze in your hands) and reserve juice (you’ll be using it for the glaze). Sprinkle strained apples evenly over cinnamon sugar layer. Beginning on the long side (the 30cm side) tightly roll up to the other end. Cut into 12 rolls and transfer each roll to paper lined muffin cups (preferably using a 12 hole muffin tin to allow the buns room to expand outward). Cover loosely with clingfilm and allow to rest in a warm place for 40 minutes. Preheat the oven to 170C fan during last 10 minutes of rising.
Bake for 30 minutes, until golden.
Whisk the icing sugar into 5 tbsp of the reserved juice until smooth and brush onto the warm buns. Leave to cool for 10 minutes in the tin, then place the buns on a cooling rack and enjoy warm or leave to cool.
Should there be any left, they freeze well and can be easily refreshed for a short while in the oven.