アップルシナモンスティッキーバンズ | 温かくてとろける秋の味覚

アップルシナモンスティッキーバンズ | 温かくてとろける秋の味覚

[Music] Well, it’s all apples all the time here at the moment. It is fall in Nova Scotia, fall everywhere. And at our farmers markets, the Gravenstein apples have started to come in. They are an old heritage apple. I’m not sure if you have them in your part of the world, but here in Nova Scotia, they are prized for baking. And when we see these come into the farm stands, we scoop them up because they are wonderful for pies and crumbles. And today, we’re going to make apple cinnamon sticky buns. The dough for these cinnamon buns is very easy to pull together. It’s just flour, sugar, yeast, and a few other regular baking ingredients like eggs, milk, butter, vanilla, and salt. So, we’ll just get started by putting our flour in the mixing bowl. And I have 3 and a3 cups of allpurpose flour. And I have 1/4 of a cup of sugar. And I have half a teaspoon of salt. And 2 tepoon of active dry yeast. And this is the instant yeast variety. So, I’m just going to give that a good stir to combine the yeast with the flour and the sugar. And next, we have 1/4 of a cup of butter. And this has been cut into cubes and just allowed to sit out so that it can come to room temperature. That will be easy for the butter to incorporate into the dough mixture. And then I have two eggs. Beat the eggs lightly with a fork. And then I’m going to stir in one cup of whole milk and three teaspoon of vanilla. Just give that a little whisk with your fork to combine everything. Now I’m going to pour this into my flour mixture. put on my dough hook. And we’re going to let that come together into a nice ball. Crank up the speed of your mixer a little bit. Now, we’re nowhere near ready just yet, but I just wanted to show you the consistency of the dough so you can see what it looks like. It’s quite wet, quite sticky, but we’re going to continue kneading it with the stand mixer until it forms a nice smooth ball. And that’s going to take a few minutes. So, I’ll let my machine do the work for me. You could certainly do it by hand on on a board and just keep keep kneading. But I think this will this will come together much more easily if you have a stand mixer. [Applause] So, we’re not there yet, but we’re getting there. See how it’s still sticky, but at least it’s coming together and you can see that gluten forming in the bread dough. And I should also mention that if you have a bread machine, you could just throw this all in the pan of the bread machine, use your dough function, and let that run until you have a nice ball of dough as well. So, we’ll continue to knead for another 2 or 3 minutes. So, this has been going for about 5 minutes. At first, you think this dough is never going to come together, and then it does. And it’s still very sticky, still very wet, but we’re just about at the stage where I would stop. But I think I’m going to give it another minute. Bear with me. One more minute. [Applause] And that’s it. So now we have our cinnamon roll dough all kneaded. And now it can rest in the fridge for about an hour. So I’ll just pull this off the dough hook. You don’t have to switch bowls or anything. It’s very smooth, very sticky. And now this can rest in the refrigerator covered with a little bit of plastic wrap for about an hour. While our dough is resting in the fridge, we can get a start on the filling. And that too was very easy. So, I have 3/4 of a cup of packed brown sugar and 1/3 of a cup of soft butter. And I should also mention that you can make this uh an entirely plant-based vegan recipe by using plant-based butter. So, you can use regular butter or you can use plant-based butter. And these will be entirely vegan. And I have 2 and 1/2 teaspoon of cinnamon. You can use more cinnamon if you want, maybe up to three teaspoons. I think two and a half is a nice happy medium. And I have half a teaspoon of nutmeg. So, lots of nice fall flavors going on in these apple cinnamon sticky buns. Now, I’m just going to use the back of a spoon to move that to one side. I’m going to use a back of a spoon to press the butter and the sugar together. And we’re going to make a a nice sugary cinnamon paste. And this will be the filling for our sticky buns. Just keep working it. It’s really important that your butter be at room temperature. You don’t have to melt it or anything, but it should be at room temperature so that you can work it into that sugar and it all forms a nice spreadable paste. I get a little bit more butter on this spatula. So, I’m going to clean that off. Make sure I get all the butter. Just keep working it. And this is smelling amazing. There’s something about sugar and cinnamon and nutmeg that just takes you right back to childhood there. So, that didn’t take long. So, there’s your buttery cinnamon sugar paste for filling your sticky buns. So, just set this aside on your counter. Not in the fridge because you don’t want it to get cold. Um, but just somewhere in a in a warm room temperature spot. Um, and we’re going to work on our apples next. So, now we have our apples. I have about six apples. I’ve washed them really well. I tend not to peel my apples when I’m making something like an apple crisp or cinnamon rolls or something like that. If I was making a really fancy apple pie, I might peel my apples, but really I I hardly ever do because there’s so much nutrition in them. And I know where these were grown. I don’t think any pesticides were used. In fact, I I know for sure they weren’t. So, a little bit of baking soda and water and a and a good scrub and a rinse under the tap. And all you have to do is cut them into chunks. So to do that, just cut all around the core. And then I just make little little cubes, little chunks, and just keep working your way through your six apples. Have a nice bowl here. And you don’t have to be worried about what size to to uh chunk your apples. These are going to be rolled up in that nice cinnamon roll dough. And they’re going to um cook down quite a bit. There’s going to be little chunks of apples and little bits of saucy apples and it’s all going to be perfect. And I know I mentioned that I’m using Gravenstein apples because those are the baking apples that are popular in our region. And if you can get Gravenstein apples, lucky you. Um, and if you can’t get them, don’t worry about that. Whatever you use for baking in your neck of the woods is just fine. So, a lot of people use Granny Smiths. something that’s firm and tart and uh holds its shape and doesn’t just go to mush when it’s cooked. So, I know I said six apples, but I’m thinking that’s going to be enough just with five. I’m just I usually just eyeball this and uh I I can give you the the precise measurements in the description. And uh I I will measure this out and I’ll I’ll put the exact measurements for for the apples in the description. So, now I’m going to cover this up and wait for my um cinnamon roll dough to finish its hourlong rest in the refrigerator. And then I’ll show you how we’re going to spread out the dough, fill it up, roll it up, and put it in the pans. So, I’ll see you back here in a few minutes. I’m back. Well, I hope it’s not too dark in here. We took some time and had a little dinner and um and the hour turned into more like two hours. But uh here’s what my dough looks like now. It’s nice and risen and very very puffy, smooth, like a baby’s butt. It’s gorgeous. So, we are going to turn this out onto a very wellfled work surface. Lots of flour on your board. Lots of flour on your hands. Maybe a little bit more than that. And just pull that dough out of the bowl. And what was a very wet, sticky dough has turned into something that’s a little more workable. And then take a little more flour. And just sprinkle that over the top. And I have a bench scraper here. So if your dough sticks, just pick it up. Scrape. Scrape any dough that might be sticking to your work surface and start pressing and pulling and stretching this into a nice large rectangle. And if your hands stick, just get a little bit more flour on them. Just pull, pull, and push. It really is a nice dough to work with. Then when you have it sort of manipulated into a rough rectangle shape, take your rolling pin, put lots of flour on your rolling pin, and just start rolling it out. I think I’m going to get this out of my way. That’s better. and it will spring back. Just keep pushing it along. Just keep stretching it into the shape of a rectangle. I sometimes feel like a a broken record when I say it doesn’t have to be perfect, but it doesn’t have to be perfect. Okay. So, I have my rectangle sort of going in the opposite direction of what I want it to be in. That’s roughly the dimensions. when I think that that is rolled out to a nice thickness. Okay. So, there’s our rough rectangle. So, now here’s our cinnamon and sugar and butter mix mixture that we made up earlier that’s just been sitting on the counter. So, I’m just going to plop this all over all over the dough. I’m going to make sure I get every last bit of that because it is delicious. And then I’ll take the back of my spoon and just move this around a little bit. I’m just taking little bits of this and spreading it around. And it doesn’t have to be um a smooth even layer because this is all going to melt together in the oven. Just spread it out as best you can. Making sure there’s a little bit in most areas of the the rectangle of cinnamon roll dough. Sometimes I find the edges get neglected, so make sure you pick up a little bit and try and get it close to the edge. If there are any big blobby bits, just pick some of that up and move it around. And that looks pretty good. Okay, so here are my apples that we chopped up earlier. And uh I did go ahead and measure these for you. It’s about um four cups of of apples, but again, I just uh chopped up five apples. Sometimes I do six, sometimes I do four. just depends on how large they are. So, just take handfuls of them and scatter them all over the cinnamon roll dough. Making sure to get some here, there, and everywhere. Try to get them as evenly spaced as possible so that every every bit has a little bit of apple. And now we’re going to very carefully roll this up. Starting with the the long side. Use a bench scraper to help you help you along with this. And just make sure you’ve got some nice apple pieces because this is going to be the center of your apple cinnamon roll. So just start very carefully lifting that up and turning it inward. And once you reach a certain point, it helps to have a bench scraper to to help you. But just keep rolling and tucking. And if you notice that some edges of the cinnamon roll look a little lonely in terms of apples and filling, just redistribute your fruit. Just keep rolling slow and steady. If your edges have shrunken, just pull them back out. If you need to use your bench scraper to help you lift this along there. Bring that toward you a little bit. Get it seamside down. Give this a nice little hug with your hands. and make sure you have a nice compact sausage shape or cinnamon roll shape. And uh just let that rest. And I’m going to prepare my pans. And then I’ll show you how I cut these up and put them into two separate pans. Okay. So there’s our pans all nicely greased. Set those to one side. And so I’m going to do 12 cinnamon rolls. Six in one pan and six in the other. So, I have a serrated knife, and I’m just going to find the halfway point, and we’re just going to do gentle sawing motions. I find that a serrated knife works best for this because it just gently goes through the layers of dough. If you use just a chef’s knife and you’re pressing down, you’re going to squish all the filling out. Um, a serrated bread knife is your best tool for this. So, now I have two halves and I’m going to cut each one into six pieces. So, find the halfway point and then third and then third. Just I’m just scoring that with the back of my knife. So, the halfway point and then thirds. And now I’m going to just start cutting this into slices. Just gently gentle sawing motion. So now I’m going to use my bench scraper to help me pick up these little pieces and put them in our pans. Just lift them very gently and tuck them into position. And if any apples slip out on you, just pick them up, put them in Okay. So, there’s one pan of six. Now, I’m going to do the next one. Find my halfway point. There’s my score marks. My second pan. Here’s the end piece. I like to put the end piece in the center. I don’t think it matters, but that’s what I do. And then the other the other five rolls, just nestle them all around the edge. Okay, one of these is going to go in the fridge and the other one is going to go in the freezer. I’m going to wrap them both up nicely with plastic wrap and then one is going to go in the freezer and then sometime two or three weeks, maybe a month down the road, what a nice surprise to find these in the in the freezer and then I’ll just let them thaw out in the fridge overnight and then bake them. This pan will go in the fridge overnight and then I’ll be back tomorrow morning to show you how I put them in the oven. Give them a little bake and then we can enjoy them. So, good night for now. I’ll see you in the morning. Good morning. It’s the next day. Our apple cinnamon sticky buns have been having a nice slow rise overnight in the refrigerator, and I’d say they’ve doubled in volume. And so now what we’re going to do is preheat the oven to 350. I’m going to let these sit out while the oven preheats. And uh ideally they should sit out for about a half an hour before you put them in the oven. So, I’ll be back in a few minutes after these have had a a chance to warm up a bit and my oven heats up and we’ll slide them into the oven to bake um for about 20 minutes at 350° F. That’s about 175° C. Well, I wish you could smell my kitchen right now. cinnamon, apples, sweet bread, and vanilla. Just smells fantastic. So, my timer’s just gone off, and I think the apple cinnamon sticky rolls are done. Let’s have a look. Oh, yes. Just beautiful. So, they’re nice and puffed and golden, and I’m pretty sure they’re done in the middle. I hope they’re done in the middle. They were in there for about 20 minutes total. You can still see the apples and all that sticky syrup has sort of bubbled up around everything. So, we’re going to leave this in the pan to cool just for maybe 5 minutes. I wouldn’t let it sit any longer than that because the syrup will solidify and then you’ll have difficulty removing the buns from the pans. So, we’ll just let this sit for a few minutes and I’ll get a nice platter and we’ll we’ll turn these out. I think that’s been about 5 minutes. So, I’m just going to run my knife around the sides of the pan just to make sure nothing is stuck. Be a little stuck here and there, but I think it’ll come out no problem. And I have a little platter. Hopefully, this is big enough. Should be. So, we’re just going to quickly flip this over and just carefully try and work those buns out of the pan. And it should come away nicely. Beautiful. I think I’m going to leave mine sticky side up. And that way all that uh caramelized syrup will soak back down into the sticky buns. And just to make everything a little more delicious, I’m going to make a nice little um drizzle of frosting that’s going to be very simple. I have a half a cup of icing sugar. And I have a few flavorings. You can use these or you can just leave them out. You can just make your icing with icing sugar and a little bit of milk to make it a nice runny consistency, but I’m going to add the flavor of maple to mine. I really love the flavor of maple syrup with apple and cinnamon. So, I have about 2 tablebspoon of dark maple syrup. I’m just going to stir that in. I also have a teaspoon of vanilla. Again, you don’t need the vanilla. You could just use maple syrup. And I have the tiniest amount of milk because I have added um maple syrup and vanilla. It already has a fair amount of liquid. So just a just a little splash. We’re just looking to make a nice very runny icing. I think I’ll switch to this little spoon. You just want a nice drizzly runny glaze to put over your warm apple cinnamon sticky buns. And the buns are still nice and warm. So, this is all going to melt in and mingle with all those nice flavors. What a nice thing to have on hand on a Saturday or Sunday morning or a holiday. And there you have it. apple cinnamon sticky buns. So, we’re ready to dig into these. So, I’ve got two knives here. I’m not sure which one will will work better. I always like to have um a choice just in case things don’t don’t go well. So, I’m just going to find where these buns come together and kind of tease them apart. They’re nice and gooey in the middle. Have my little plate at the ready. there. Yummy. So, you can see how it’s beautiful and light and airy inside. And the apples are nicely cooked. They’re soft, but they’re holding their shape. They smell so good. Is that too big for my mouth? M. So, so delicious. I think every time fall comes around and you’re making your first dessert with apples, it just hits on all the right notes. So, we’ve got our apples that are still nice and firm, but they’re they’re cooked. A beautiful caramelized butter and brown sugar filling. Lots of cinnamon, a glaze of maple and vanilla on top. And these are just delightful. And I should say, even though I’ve made these with apples, you could make these with pears, any kind of firm baking fruit. Let’s have another bite. So good. I really hope you will take the time to make these. They’re well worth the effort. I think by doing one step the day before, getting your dough ready, rolling things up, and then popping it in the fridge overnight so that you can just turn on your oven in the morning and and pop them in to bake while you’re making a pot of coffee and getting everyone ready for the day. Earlier in the video, when we had made two pans of these, I stuck one in my deep freeze. So, in a few weeks time, I’m going to look in there rooting around for something, and it’s going to be such a nice surprise to find that I have a pan of apple cinnamon sticky buns waiting in the wings. And I will take those out of the freezer, put them in the fridge overnight to thaw, and then the same kind of bake. But I think rather than talk too much about that, I’ll come back and show you how I’m going to bake those in a in another shorter video. So, I think what I will do because I know my husband is smelling these from the other room. So, I’m going to cut off a piece for him and um we’re just going to sit and have a nice cup of tea and get started on our day. So, thanks so much for watching. I hope you’ll give this recipe a try. I really love spending time with you in my kitchen and I also love all the nice comments you leave on my channel. Thanks so much for staying in touch and um I’ll see you here again next week. Bye for now. [Music]

Craving a warm, sweet treat on these cool fall days? These easy-to-make Apple Cinnamon Sticky Buns are made with a soft, buttery, vanilla scented dough, and ooze with sweet and sticky apple cinnamon caramel. Served warm with a light maple vanilla glaze, they will soothe your heart and tummy, and fill your home with the cozy aromas of autumn. Best of all, they can be assembled ahead of time and popped into the oven to bake whenever you want a yummy, fresh from the oven treat.

What better way to welcome fall and ease into these chilly mornings than with a delicious freshly baked apple cinnamon roll? Give this recipe a try and drop me a line in the comments to let me know what you think. I always love to hear from you.

RECIPE FOR APPLE CINNAMON STICKY BUNS
For the Dough:
500 g (3 and 1/3 cups) unbleached flour
55 g (1/4 cup) sugar
2 ml (1/2 tsp) salt
10 ml (2 tsp) quick rise yeast
2 large eggs, whisked lightly with a fork
250 ml (1 cup) milk
(15 ml) 3 tsp vanilla
45 g (1/4 cup) butter, cut into cubes, room temperature

Filling:
70 g (1/3 cup) room temperature butter
200 g (3/4 cup) brown sugar, packed
10 ml (2 tsp) cinnamon
2 ml (1/2 tsp) nutmeg

1 litre (4 cups) sliced and diced baking apples (You will need 5-6 small to medium sized apples. I used Gravenstein apples)

First, prepare the dough.
In a the bowl of a stand mixer fitted with a dough hook, whisk together flour, sugar, salt and yeast.
In another bowl, lightly beat eggs with a fork and whisk in milk and vanilla.
Pour into the dry ingredients and also add butter to the bowl. Begin mixing on low speed to incorporate all ingredients, then gradually increase speed. Allow machine to do the work of kneading the dough until it becomes a smooth, soft ball.

Alternatively, you can make the dough in a bread machine. Use the “dough” function and allow the mixture to knead just until bread machine reaches resting phase.
The dough can also be made without any machines and simply kneaded by hand on the counter until you have a smooth elastic ball of dough.

Note: The dough mixture will initially feel quite wet and sticky, and it will appear as though it will never come together. But keep kneading and eventually it will become a nice smooth dough! If you feel the dough is overly sticky, you can add another 1/3 cup of flour, but not much more than that.

Once kneaded, place dough in a buttered bowl to rest in the refrigerator for about an hour.

While the dough is resting, place the filling ingredients in a bowl and mix together until combined. Set aside.

Prepare apples.

Remove dough from the fridge and dust your work surface and hands generously with flour. Turn dough out onto the floured surface and gently pat, stretch and roll out into a large rectangle. You can use a floured rolling pin with assist with this.
Spread rectangle with blobs of the filling mixture, ensuring that a little of this filling is distributed very well over the surface of the rectangle of dough.
Next, scatter apple pieces over the dough.
Beginning with the long side of the rectangle, carefully roll up jelly-roll style. (Dough might be soft and slightly sticky – just dust with flour if it’s hard to handle.)

Butter two round baking pans (or one large oblong pan). Using a serrated bread knife and gentle sawing motions, cut rolled dough into 12 equal sized slices. Place six slices in each of your two baking pans (or place all 12 pieces if you are baking in a single large oblong pan. Cover each pan of cinnamon buns with a sheet of plastic wrap that has been lightly sprayed with cooking spray to keep it from sticking. Place pans in fridge overnight for a slow rise.

NOTE: The sticky buns can also be frozen at this stage. When you want to bake them, remove from the freezer the night before and allow to thaw in the refrigerator. Bake as instructed below.

To Bake:
When you are ready to bake, remove the pans from the fridge and let unbaked buns come to room temperature for about 30 minutes to an hour. Preheat the oven to 350F / 175 C. Bake for about 20 minutes, or until the buns are golden and sound slightly hollow when tapped.
Remove from oven, allow to cool for a few minutes before removing from the pans and placing on wire racks to cool. (Don’t leave the buns in the pans too long or the melted sugar will solidify and make the buns almost impossible to remove.)

Whisk up a drizzly icing by mixing 250 ml (1 cup) of icing sugar with 30 ml maple syrup and 10 ml (1 tsp) vanilla and just enough milk to make a runny icing. You can also skip the maple and vanilla and simply make the icing with icing sugar and a splash of milk. Drizzle over warm buns and serve.

These buns taste best when served fresh from the oven. They will keep for a day when stored well-covered, but why would you? 🙂

NOTE:
Swap out butter, milk and eggs for plant-based butter, oat milk, and egg replacement to make this recipe vegan.