Apple cinnamon biscuit buns

Cinnamon buns usually take a good few hours to make ... until now! By combining fluffy and flaky biscuit dough with an apple pecan cinnamon filling, these babies satisfy that need for swirly cinnamon flavor in a flash.

Apple cinnamon biscuit buns. Credit: Lauren Vandenbrook / Penguin Random House Canada

• serves

  8

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

Filling

• 57 g butter
• 2 large apples, peeled and cut into 1 cm (½ inch) dice (2 cups of peeled, diced apple)
• ½ cup packed brown sugar, divided
• 3 tsp cinnamon
• ¼ tsp kosher salt
• ½ cup chopped pecans

Biscuit dough

• 2 cups plain (all-purpose) flour
• 1 tsp sugar
• 4 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 70 g cold butter, cut into pats
• 1¼ cups cold buttermilk
• 1 tsp vanilla extract

Cream cheese frosting

• 90 g (½ cup) brick-style cream cheese, at room temperature
• ¼ cup icing sugar
• ½ tsp vanilla extract
• ¼ tsp cinnamon

Instructions

1. For the filling, melt the butter over medium heat in a medium skillet. Scoop 1½ tablespoons (30 ml) of the butter into a small dish and set aside for later. Add the apples and 1½ tablespoons of the brown sugar into the skillet and cook, stirring occasionally, until softened and lightly caramelised, 8 to 10 minutes. Set aside to cool completely.
2. Meanwhile, in a small bowl, whisk the remaining brown sugar with the cinnamon, salt and pecans and set aside.
3. When the apples are cool, heat the oven to 230°C (450°F) and lightly grease a 23 cm (9 inch) square baking pan with nonstick cooking spray (see Note if you’d prefer to use a rectangular pan).
4. For the biscuit dough, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Toss in the cold butter and, using the tips of your fingers, pinch and snap it into the flour mixture until the pieces are about the size of a pea. In a glass measuring cup, combine the buttermilk and vanilla. Make a well in the centre of the dry ingredients and add the buttermilk mixture. Stir just to combine, until a shaggy dough forms.
5. Turn the dough out onto a well-floured work surface. Press the dough down with your hands until it is about 2.5 cm (1 inch) thick, then fold it over onto itself like a book. Repeat this process two more times, then press the dough out into a 23 cm x 30 cm (9 inch x 12 inch) rectangle.
6. Spread the reserved melted butter over the dough and evenly sprinkle on the cinnamon-sugar-pecan mixture. Transfer the cooled apples onto the dough and spread them into an even layer. Starting at the long edge, roll the dough up into a swirled log, then cut into nine equal pieces (see Note if baking in a rectangular pan). Arrange the buns in the prepared pan, cut side up. At this point, you can cover the pan and store in the fridge for up to 8 hours.
7. Bake for 15 to 18 minutes or until golden brown and the centre bun springs back when gently pressed.
8. While baking, make the cream cheese frosting by beating the cream cheese, icing sugar, vanilla, and cinnamon together until smooth.
9. Allow the buns to cool slightly or completely to room temperature before frosting. Store leftover buns in an airtight container for up to 2 days.

Note

• In most biscuit recipes, buttermilk measurements are often listed with a range in order to get the right texture and achieve light and flaky biscuits. For instance, on hot and humid days, the lower range called for will most likely do, while on drier days, your dough may need more buttermilk. With this recipe, however, a slightly stiffer dough is preferable as it is easier to fill and roll, so additional buttermilk is not needed.
• Cut the dough into nine pieces to bake in a square pan. You could, alternatively, cut the dough into eight pieces if you need to use a rectangular pan (e.g. 27.5 cm x 18cm).
• This is a good 'prep-ahead' recipes, as the filled and cut buns can be stored in the fridge for up to 8 hours before baking.

Edited extract from In Mary’s Kitchen by Mary Berg. Copyright © 2023 Mary Berg. Photographs by Lauren Vandenbrook. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Distributed in Australia by Penguin Books. Reproduced by arrangement with the Publisher. All rights reserved.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.