Farmhouse Fave: Apple Maple Bourbon Cinnamon Buns

About a month ago was the first day since quarantine that I was able to have an entire day [almost] to myself. Noah had to go see his [biological] mom, so, while hubby and the other two oldest kiddos made the long trek to VA to meet her, T and I stayed home and tried to relax. If you know me, you know that “relax” isn’t in my vocabulary. It’s one of the hardest things for me to do and, with four kids around, it’s not something I often get to attempt.

That said, T and I layed in bed, watched movies, cuddled on the couch…and I managed to fit in a little laundry. While we were lounging a bit in the morning, I stumbled upon a couple of recipes that sounded divine, only I couldn’t decide- between the two- on which to make. At one point, I even contemplated trying to be ambitious and make them both with a toddler hanging around my feet screaming, “ME TOO! ME TOO!”, because of her desire to help. Disaster? I think, yes. Haha.

So, instead, I decide to marry the two into a delicious, gooey masterpiece and knew the kids would be thrilled to come home and find them ready for dessert or a sweet, breakfast treat the next day. Needless to say, I kick myself for not thinking to make something like this as a nice send off surprise for Noah. But, they are so yummy that they are definitely going to be a go-to that we will all get to enjoy over and over.

They DO take a little time and effort, so I wouldn’t exactly call them “quick and easy”. But, the result smells and tastes amazing! And, I’ll be honest, I’ve had a hard time keeping my hands out of that pan! Hopefully, if you make these, you love them as much as we do.

Don’t forget, you could always add things like pecans or walnuts, raisins, and other favorite ingredients into the filling mix to make it your own. Without further adieu, here’s the recipe!

Apple Maple Bourbon Cinnamon Rolls

Dough:

1 pkg active dry yeast

3 cups all purpose flour, plus more for dusting your work surface

2 tblsp butter, melted, plus more for buttering the bowl and baking dish 

2 tblsp granulated sugar

1/2 tsp salt

1 large egg, lightly beaten

Filling:

1 cup packed brown sugar

2 tsp ground cinnamon

1/2 tsp salt

1/4 stick unsalted butter, melted

2 granny smith apples, diced small

Icing:

4 ounces cream cheese, softened

2 cups confectioners’ sugar 

1/4 cup maple syrup

1 tablespoon bourbon (optional)

1 tsp vanilla extract

Directions

  1. For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl.
  2. Butter a large bowl; transfer the dough to the bowl. Cover with plastic wrap and set aside until the dough has doubled in size, about 1 1/2 hours.
  3. For the filling: In a medium bowl, stir together the apples, brown sugar, cinnamon, salt and butter. Set aside.
  4. Preheat the oven to 375 degrees F. Butter your baking dish.
  5. Punch down the dough a couple of times, then roll it into approx 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
  6. Starting at one of the short ends, roll the dough into a cylinder and then slice into 8-12 rolls. Arrange the rolls, cut-side up, in rows in the prepared baking dish. The filling will be “watery” and start leaking. Feel free to spoon what comes out over and into the crevices of the rolls to help retain flavor and moisture. Cover with a clean kitchen towel and leave to rise until nearly doubled in volume, about 45 minutes. Uncover and bake about 20 minutes.
  7. For the icing: Blend or stir the cream cheese and confectioners’ sugar. Add the rest of the ingredients and mix until smooth. Top the warm cinnamon buns with icing and serve.

Tip: If you plan to reheat them to eat the next day, be careful not to leave them in the microwave too long. 10 seconds in ours was enough to restore the fluffy, gooiness without melting away the icing or turning the dough into a hard rock.

Also, if you happen to have a cute two year old around to help, snap a pic of them licking off all that frosting! It’s too cute and you’ll know all your hard work paid off from the satisfied look on their face. (as seen below)

If you recreate these, let me know in the comments below, or tag me on social media so I can see!

Recipe inspired by and adapted from Half Baked Harvest and Nancy Fuller.

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