Apple Cinnamon Sticky Buns. An even better version of cinnamon rolls!!

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Apple Cinnamon Sticky Buns. A delicious twist on traditional cinnamon buns using diced apples in the filling. A sticky glaze baked at the bottom makes them extra tempting.

Like the look of these apple cinnamon sticky buns? They are fantastic, and call me immodest but I have never had a cinnamon roll that was better than those I bake myself.

Plenty of people say the same because the buttery soft dough bakes up so beautifully light.

I like Red Delicious Apples for this recipe but you can use any kind you like. Firmer apples are best though.

This Apple Cinnamon Sticky Bun version is a particular favorite of mine. I only make them when I have a crowd coming for fear of eating them all!

They are an absolute brunch favorite at our house and I know many people who have tried this recipe and had it become practically a family tradition, especially during celebration times like the Holidays or at special brunches like Mother’s Day.

Apple Cinnamon Sticky Buns - rising before baking

One time-saving trick for serving them at brunch is to prepare them the night before and “cold-proof” them, covered in a clean dishtowel in the fridge overnight. Let them rise for an hour or so out of the fridge before baking them in the morning. Works like a charm.

You might also like to try our Sticky Blueberry Cinnamon Rolls.

Like this Apple Cinnamon Sticky Buns recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
1 hour 10 minutes

Apple Cinnamon Sticky Buns. A delicious twist on traditional cinnamon buns using diced apples in the filling. A sticky glaze baked at the bottom makes them extra tempting.

Ingredients

For the dough

1 ¼ cups warm milk
3 cups all-purpose flour
1 pkg, (5 g) instant dry yeast
3 tbsp melted butter
2 tsp vanilla extract
¼ tsp salt
¼ cup sugar
2 eggs, , slightly beaten

For the filling

1 cup brown sugar
½ cup very soft butter
2 tsp cinnamon
2½ cups apples, , diced small
For the Sticky Glaze
1 cup brown sugar
½ cup melted butter

For the Vanilla Glaze (optional)

1 cup icing sugar, (powdered sugar)
½ tsp vanilla extract
2 tbsp milk, (approximately)

Instructions

To prepare the dough

Combine 2 cups of the flour along with the sugar, instant yeast, and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
Add the melted butter, warm milk, eggs, and vanilla extract.
Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
If using an electric mixer, switch to the dough hook at this point and begin to incorporate the remaining 1 cup of flour slowly. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
Knead the dough for an additional 10 minutes either in the electric mixer or on a breadboard or countertop.
Cover the dough, leave it to rest, and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Roll the rested dough out into a large rectangle about 12×18 inches.
For the Sticky glaze
Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.

For the filling

Combine 1 cup brown sugar, soft butter, and cinnamon to make a paste.
Spread this mixture on the rolled-out dough. Evenly sprinkle on the diced apples.
(At this point you can make plain cinnamon rolls or, if desired, sprinkle on raisins, chopped pecans or walnuts, chopped apple pieces, or any combination you like.)
Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
Cut the roll into 12 equal pieces and place in the bottom of a greased 9×13 baking pan.
(Note: For Sticky Buns combine 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls. Invert onto a platter when baked.)
Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and taken them out of the freezer to rise overnight on the countertop before going to bed)
Bake at 350 degrees F for 30-40 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.

For the Vanilla Glaze

Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls. If the glaze seems too thin, add a little more icing sugar.

Notes

The 3-hour total time is an approximation including rising time for the rolls. In a warm kitchen, they may rise faster. One time-saving trick for serving them at brunch is to prepare them the night before and “cold-proof” them, covered in a clean dishtowel in the fridge overnight. Let them rise for an hour or so out of the fridge before baking them in the morning. Works like a charm.

Nutrition Information

Yield

Serving Size

1 grams

Amount Per Serving

Calories 447Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 81mgSodium 228mgCarbohydrates 63gFiber 2gSugar 36gProtein 5g

The nutritional information provided is automatically calculated by third-party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.