Apple Honey Whole Wheat Cinnamon Buns

Nothing spells comfort food more than an old-fashioned cinnamon bun, and these Apple Honey Whole Wheat Cinnamon Buns are perfect for cold winter mornings.

LET'S MAKE THIS RECIPE!

12
SERVINGS

Ingredients


  • 3/4 cup Water - Both boiling and lukewarm
  • 1 Tbsp. Honey
  • 1 Tbsp. Butter
  • 1 tsp. Salt
  • 2 tsp. Sugar
  • 1 Tbsp. Yeast
  • 1 Egg, well beaten
  • 1 1/2 cups Whole wheat flour
  • 1 1/2 - 2 cups Unbleached white flour
  • 1/2 cup Brown sugar
  • 2 tsp. Cinnamon
  • 2 cups packed/grated BC Tree Fruits Gala apples
  • 1/2 cup Raisins (optional)
  • 1/4 cup Honey

Additional Photos


Apple Honey Whole Wheat Cinnamon Buns
Apple Honey Whole Wheat Cinnamon Buns
Apple Honey Whole Wheat Cinnamon Buns
Apple Honey Whole Wheat Cinnamon Buns

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Directions


  • STEP 1

    For the Dough: Step 1

    • 3/4 Cup Boiling water
    • 1 Tbsp Honey
    • 1 Tbsp Butter
    • 1 Tsp Salt

    Combine the above ingredients in a large bowl and cool.

  • STEP 2

    For the Dough: Step 2 

    • 3/4 Cups Lukewarm water (not too warm, you’ll kill the yeast)
    • 2 Tsp Sugar
    • 1 Tbsp Yeast

    Dissolve the water and sugar in a small bowl. Sprinkle the yeast on top and let sit.

  • STEP 3

    For the Dough: Step 3

    • 1 egg, well beaten
    • 1 1/2 Cups Whole wheat flour
    • 1 1/2 – 2 Cups Unbleached white flour
  • STEP 4

    Filling Ingredients

    • 1/2 Cup Butter, softened
    • 1/2 Cup Brown sugar
    •  2 Tsp Cinnamon
    • 2 Cups Packed grated BC Tree Fruits Gala apple
    • 1/2 Cup Raisins (optional)
    • 1/4 Cup Honey
  • STEP 5

    1. Mix the eggs into the first (Step 1) mixture once it has cooled to room temperature.

    2. Add 1 cup of the whole wheat flour from Step 3 to this mixture and stir well.

    3. Add the yeast mixture (Step 2) to the bowl and stir to incorporate.

    4. Gradually add the remaining flour, cup by cup (starting with the whole wheat flour), until the dough gets too difficult to stir in the bowl.  At this point, on a floured surface (your counter), empty the dough and knead by hand until the dough is smooth and elastic, about 10 minutes. You will need to keep the surface floured to prevent it from sticking, and you may need slightly less or more flour than the recipe calls for as there are many variables to making bread.

    5. Place the dough into a greased bowl, cover with a clean tea towel, and place in a draft-free warm area to rise.

    6. Let the dough rise until doubled (about 40 minutes) and punch it down. Repeat this process once.

    7. Preheat your oven to 350 F and grease a rectangle 9×13″ baking pan. On a lightly floured surface (I use all-purpose flour for this), roll out your dough to form a rectangle, approximately 1×2′.  Again, it doesn’t have to be exact!

    8. For the filling: spread the butter evenly on the dough, leaving a small 1/2″ edge, and sprinkle with the brown sugar and cinnamon to evenly coat the dough.  Top with an even layer of the shredded apple, sprinkle with the raisins if using, and drizzle with honey. Roll the dough into a long log from the longest edge of your rectangle until it is completely and tightly rolled. Using a sharp knife, cut the roll into 12 even slices or rounds. Place the rounds evenly in the pan as pictured, cover with a clean towel, and allow them to rise in a slightly warm and draft-free area until they are doubled in size.

    9. Once doubled, bake for 15-20 minutes or until nicely browned. Immediately turn the pan over onto a sheet of parchment paper on the counter once you remove them from the oven.

    10. These are best served fresh out of the oven, enjoy!