These are delicious, soft and cottony buns filled with pieces of sweet apples and a hint of cinnamon. Great as breakfast or afternoon snack.
Now that Autumn is here, there are all kind of apples in the market. Why not use the seasonal fruits to fill the buns?
This is an Asian version of apple cinnamon buns…I used the tangzhong method for the dough, therefore the dough is super light and fluffy and the buns stay fresh and soft for many days.
More details about tangzhong can be found HERE.
– Why are these rolls so delicious?
The combination of the soft and cottony dough with small pieces of apples are just so delicious…every bite comes with apple…giving a feeling of warmth…Autumn is here.
– Can I substitute apples for any other fruit?
Pears will work well for these buns.
– Are you ready to give these buns a try?
Tangzhong or water roux
- 50 g bread flour
- 250 ml water
- 550 g bread flour
- 90 g sugar
- 7 g salt
- 7 g yeast
- 75 g non-fat dry milk
- 2 eggs (minus 1 ½ tablespoon), approximately 100 g
- 55 ml water
- 2 teaspoons vanilla extract
- 100 g butter
- 400 g apple peeled and cut into small pieces
- 65 g sugar
- 2 teaspoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon ground cinnamon
Tangzhong or water roux
Whisk together the water and the flour until the mixture is well blended and free of lumps.
Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.
Remove from the heat.
Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.
Ready to add to the bread dough once is cool.
Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.
In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.
Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.
Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.
Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).
If the dough tears, mix for another 2-3 minutes until you achieve the windowpane test. This test demonstrates that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.
Remove the dough from the mixer and place in a bowl by covering with a plastic film.
Let dough proof until the dough tripled to its original size.
In the meantime, make the apple filling.
In a medium pot, place all the ingredients listed under apple filling. Cook under high heat for approximately 10 minutes, until the apples are slightly soft.
Remove from the heat and let it cool. Set Aside until ready to assemble the rolls.
Knock back the dough and divide into 2 balls. Roll one dough into a rectangle of approximately 45 x 35cm (approximately 18 x 14in). Smear a thin layer of butter or its substitute on the rectangle dough.
Evenly sprinkle ½ of the apple filling, roll it like a Swiss roll from the long edge, and roll it into a tight log. Turn the seam to the bottom. Make a small mark on the log in the middle and then into 4 and again and again until you have the log divided into 16.
Gently cut on the mark without smashing the rolls. Place the rolls in a square or round pan, I used the 2 small round pan and one ring pan.
Cover and let it rise, approximately double of its original size. Brush with egg wash and bake in a preheated oven at 350oF for 25 to 30 minutes. Remove and let it cool.
– If you like this recipe and looking for more Asian baked good, please check these out…
These are so beautiful and perfect for fall!
These apple cinnamon buns look so yummy
Apple buns sound delicious and these look absolutely gorgeous Juliana! Perfect for breakfast
Thanks Rahul! Yes, we love it for breakfast.
Hello Juliana! I’m so happy to have found your blog, for so many delicious recipes from varied cuisines , and stepwise pictures are really helpful. These buns looks so irresistible , soft and fluffy, it reminds me of the bakery buns. Apple filling looks perfect for the season , love the technique used, thanks so much for sharing this recipe!
Nice meeting you Aarthi, thanks for stopping by and I look forward to visit you as well.
Lessons learned. No one should ever come to your website hungry or else they will leave starving. We can only imagine how soft and chewy these delicious fall buns are. Now we are so hungry, we could probably eat the whole batch… LOL Hope you are doing well. Take Care
Aww…so nice of you Bobbi…you always make me hungry when reading your posts…
Oh my. Aren’t these perfect? Thanks Juliana!
We love our buns over this way and I love a bun without icing, so your Apple Cinnamon Buns look fantastic. They’re now pinned on my must bake board. Thanks for the inspiration…
I am like you Ron, I usually scrap that icing…thanks!
Thats so nice and fluffy! I want to have one please….
I love the smell of bread baking. This looks so nice and soft bread , perfect for afternoon tea or breakfast. I love the asian method of using Tangzong as the bread is so soft once baked.
Me too Nammi…love the smell of the house whenbaking bread.
Wow! This is really impressive, and I love the word cottony to describe the dough. I can only imagine how great it tastes.
Thanks Judee, and yes, the texture is super cottony!
This is a beautiful bread and such a delicious autumn treat! I know my family would gobble it all up!
Love the apple and cinnamon combo. These buns look terrific — more to my taste than the glazed buns one so often sees. Bet the texture of these is amazing. Thanks!
Thanks John, I too like this lighter version better…
This is such a fabulous Fall treat… and I think all of that butter is secret ingredient!
Thanks Heidi…butter makes the crumb soft.
Ain’t homemade bread just amazing? This looks fabulous with that cinnamony apple filling, Julianna.
Yes, home bake bread are indeed the best.