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American cinnamon buns with apples and pecans

2023. 12. 04.

Apples and pecans give this American-inspired cookie a nice crunch. Our Ankarsrum stand mixer is ready, let's go on a sweet journey together! Our recipe is also from the Ankarsrum recipe book.

Ingredients:

Dough

100 grams of butter

25 grams of fresh yeast (or 10 g of instant yeast)

250 grams of milk

100 grams of heavy cream

100 grams of sugar

1 egg

A pinch of salt

480-540 grams of wheat flour

Filling:

125 grams of butter at room temperature

100 grams of brown sugar

1 tablespoon of flour

2 tablespoons of cinnamon

2 apples

On the top:

1 egg

120 grams of powdered sugar

1-2 tablespoons of water

100 grams of pecans

American cinnamon buns with apples and pecans step by step:

Melt the butter and mix it with the milk and cream. Heat the mixture to 37 °C, then assemble your ANKARSRUM stand mixer with the 7-liter stainless steel mixing bowl, the spiral kneading hook and the kneading roller, as well as the scraper for the mixing bowl, which prevents the dough from sticking to the walls of the bowl. 

Now crumble the fresh yeast or pour the instant yeast into the bowl, then add the remaining dough ingredients. 

Start the machine at low speed and gradually increase it to medium speed. Work the dough with your machine for 10-15 minutes, gradually increasing the kneading to medium speed. 

When ready, knead by hand, then put the lid on and let the dough rise for 60 minutes.

Mix the filling ingredients except the apple. 

Grate the apple coarsely and squeeze out the juice.

Roll out the dough into a rectangle of approximately 30 x 40 cm. Place the filling evenly over the entire surface of the dough, then place the grated apple on top of the filling as well.

Now roll it up lengthwise and cut it into 12 equally wide pieces, then place these pieces in a greased baking tray, with the folded part at the bottom.

Cover the tray and let the buns rise for 45 minutes.

Preheat the oven to 225 °C.

Brush the buns with the beaten egg, then bake in the middle of the oven for about 8-10 minutes, then let the buns cool completely.

In a bowl, gradually add water to the powdered sugar to make a smooth glaze, then drizzle the glaze over the buns, then sprinkle the pecans on top. 

Anka tip:

You can never have enough icing, so you can even make double the amount!