Many people say good-bye to summer with a Labor Day picnic. This year, we decided to host a brunch instead of having a picnic or barbecue. And, without a doubt, the centerpiece of the brunch was the recipe I'm sharing today: Caramel-Apple Cinnamon Buns. Not only are these tasty treats the perfect way to say farewell to summer, they're the perfect way to say hello to fall!
Before I get to the recipe, I also want to share a link to make your own parchment paper wrappers. I live in the largest city in South Dakota, but couldn't find these particular wrappers anywhere. You'll definitely want to use this style of wrapper, if you're making these buns individually in a muffin tin. Again, if you do a search for DIY parchment wrappers, you'll find many different sizes. My advice? For the best results, use a 7-inch square. You can find the instructions I used HERE.
Now, on to the recipe!
To begin, click HERE for the recipe. I mixed the dough in a stand mixer, but you could certainly use a bread machine or mix by hand. The recipe was a little vague in terms of mixing instructions, so I'm including my technique below, along with a couple of adjustments I made. You can use whatever method works best for you.
King Arthur Flour's Caramel-Apple Buns
- combine 1 - 1/4 cups bread flour, the potato flakes (I didn't have potato flour on hand, so I used the flakes - they worked great), the sugar, yeast, and salt in the mixing bowl.
- I omitted the granular lecithin (again, I didn't have any)
- heat the milk to lukewarm (I did this in the microwave for about 30 seconds - times may vary by microwaves)
- add the butter to the warmed milk and set aside (just until the butter begins to melt)
- pour the milk/butter mixture into the dry ingredients and mix until the ingredients are thoroughly combined
- slightly beat the egg and add to the dough, along with the vanilla (I used vanilla instead of the Buttery Sweet Dough Flavor)
- add more bread flour to achieve a slightly tacky dough (at this point I had switched over to the dough hook and added flour a 1/2 cup at-a-time - in the end, I used about 2 - 1/2 cups of bread flour in my dough)
- continue kneading for approximately 5 minutes until the dough is smooth
- place the dough in an oiled bowl and cover with plastic wrap or a damp towel; place in a draft-free place to rise (approximately 1 - 1/2 hours)
- while the dough was proofing, I made the parchment paper wrappers and apple-cinnamon filling
- I finished making the buns per the instructions at King Arthur Flour, but did not use the walnuts
- the process of cutting the filled dough into buns was a little messy, but completely worth it!
- you can add as much caramel sauce to your buns as you like!
I'm already busy brainstorming other "methods" for this recipe!