Economical Apple Cinnamon Buns

Name: Economical Apple Cinnamon Buns
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups (360 g) all-purpose flour; 2¼ teaspoons (7 g) instant (bread) yeast; ¼ cup (50 g) granulated sugar; ¾ teaspoon (5 g) kosher salt; ¾ cup (180 ml) whole milk, room temperature, room temperature; 2 tablespoons (28 g) unsalted butter, softened, softened; 2 (400 g) medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced into ¼-inch pieces; 1½ teaspoons (4 g) ground cinnamon; ½ cup (100 g) packed brown sugar; 2 tablespoons (28 g) unsalted butter, softened, softened; ¼ teaspoon (½ g) ground nutmeg (optional)

From the MyKitchenBank Kitchen

Tender, flaky cinnamon rolls studded with soft spiced apples and baked in a simple, economical dough. These buns use pantry staples and no expensive extracts or add-ins, yet deliver warm, comforting flavor with every bite. They're perfect for breakfast, brunch, or a weekend treat.

Prep: 30 min
Cook: 25 min
Wait: 2 hr
Total: 2 hr 55 min
Makes: 12 buns

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Steps

Before you start

Bring milk to room temperature before mixing dough
Peel and dice apples no more than 30 minutes ahead to prevent browning
Preheat oven to 375°F (190°C) 15 minutes before baking

1
Mix the dough
- In a large bowl, combine 3 cups (360 g) flour, 2¼ teaspoons (7 g) instant yeast, ¼ cup (50 g) sugar, and ¾ teaspoon (5 g) salt.
- Pour in ¾ cup (180 ml) room-temperature milk and stir with a wooden spoon until a shaggy dough forms.
- Add 2 tablespoons (28 g) softened butter and mix until fully incorporated and the dough comes together.
- The dough should be slightly sticky but hold together.
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Ready when: Dough is shaggy, holds together, and butter is fully incorporated
Tip: Don't overwork the dough at this stage—it will become smoother as it rises.
2
First rise
- Cover the bowl with a clean damp cloth and set it in a warm spot (about 75°F / 24°C).
- Let the dough rise until doubled in size, about 60–90 minutes.
- You can also let it rise overnight in the refrigerator; if doing so, remove it 30 minutes before rolling to let it warm slightly.
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Ready when: Dough has visibly increased and springs back slowly when poked
Tip: If your kitchen is cool, place the bowl in an oven with the light on, or use a proofing box.
3
Prepare the filling
- While the dough rises, peel, core, and dice 2 medium apples into ¼-inch pieces.
- In a small bowl, whisk together 1.5 teaspoons (4 g) ground cinnamon, ½ cup (100 g) packed brown sugar, and ¼ teaspoon (0.5 g) nutmeg if using.
- Set aside.
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Ready when: Apples are cut and filling is combined and uniform
Tip: Dice the apples just before rolling the dough to prevent browning; don't rinse them after cutting.
4
Roll out the dough
- On a lightly floured surface, turn out the risen dough and gently press it into a rough rectangle.
- Using a rolling pin, roll it into a 12×8-inch (30×20 cm) rectangle, about ¼ inch thick.
- The dough will be soft; work gently and dust with flour as needed to prevent sticking.
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Ready when: Dough is evenly rolled to ¼-inch thickness in a 12×8-inch rectangle
Tip: If the dough springs back, let it rest 5 minutes, then continue rolling—this prevents shrinkage.
5
Spread the filling
- Spread 2 tablespoons (28 g) softened butter evenly over the entire surface of the dough, leaving a ½-inch border on the right edge.
- Scatter the diced apples evenly over the butter.
- Sprinkle the cinnamon-sugar mixture evenly over the apples, pressing it gently into place.
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Ready when: Butter covers the dough; apples and cinnamon-sugar are evenly distributed
Tip: Leave the right edge bare so the dough seals when you roll it up. Don't overstuff—excess filling will leak out.
6
Roll and cut the buns
- Starting from the long left edge, tightly roll the dough into a log.
- Using a sharp knife, cut the log into 12 equal pieces, about 1 inch wide.
- Gently pull each roll so it's roughly circular.
- Arrange the rolls cut-side up in a 9×13-inch (23×33 cm) greased baking pan, fitting 3 rows of 4 buns.
- There should be a little space between each roll.
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Ready when: Log is rolled tightly; 12 uniform slices are arranged cut-side up in the pan
Tip: Use a sharp, thin-bladed knife and wipe it clean between cuts for neat, even pieces.
7
Second rise
- Cover the pan loosely with a clean damp cloth and let the buns rise in a warm spot until they're puffy and touching each other slightly, about 45–60 minutes.
- They should increase noticeably in height and look soft.
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Ready when: Buns have visibly puffed; they touch each other slightly but are not crushed together
Tip: Don't let them over-rise, or they'll spread too much and lose their distinct shape. A toothpick inserted into a bun should rise back slowly.
8
Bake the bunsOven 375°F / 190°C
- Preheat the oven to 375°F (190°C) if you haven't already.
- Bake the uncovered buns for 22–28 minutes, until the tops are deep golden brown and the internal temperature at the center of a bun reaches 190°F (88°C).
- The buns should feel set but still slightly tender when pressed.
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Ready when: Tops are deep golden brown; internal temperature is 190°F (88°C)
Tip: If the tops brown too quickly, loosely tent the pan with foil after 15 minutes. Use an instant-read thermometer in the center bun for accuracy.
9
Cool and serve
- Remove the pan from the oven and let the buns cool in the pan for 5–10 minutes.
- They'll firm up slightly but remain warm.
- Slide a spatula under each bun and transfer to a wire rack or serving plate.
- Serve warm or at room temperature.
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Ready when: Buns are firm enough to lift without breaking but still warm
Tip: Cooling them slightly in the pan allows the structure to set without the bottoms sticking or burning.

Good to know

Tips

If you don't have a warm spot for proofing, place the covered dough in an oven preheated to 200°F (93°C) for 30 seconds, then turn off the heat. This creates an ideal environment.
For the softest, fluffiest buns, use room-temperature milk and softened butter; cold ingredients will slow rising and result in denser crumb.
These buns stay fresher longer than traditional cinnamon rolls because the fruit helps retain moisture. Store in an airtight container at room temperature.
To make mini buns, cut the rolled log into 18–20 pieces instead of 12, reduce baking time to 18–20 minutes, and bake in a 9×9-inch pan with 2 layers of buns side by side.

Make ahead

Prepare through step 2 by letting the dough rise overnight in the refrigerator. Punch down and proceed with rolling and filling the next morning. Alternatively, assemble the buns through step 6 and refrigerate overnight, covered. Let them come to room temperature (about 30 minutes) before the second rise in step 7.

Storage & reheating

Room temperature: up to 2 days in an airtight container. Refrigerator: up to 5 days, covered. To reheat, wrap loosely in foil and warm at 300°F (150°C) for 10–12 minutes until soft and fragrant. Freezer: up to 3 months (wrap individually in plastic wrap and freeze in an airtight container). Thaw at room temperature for 2–3 hours or overnight in the refrigerator, then reheat as above.

Substitutions

medium apples (Granny Smith or Honeycrisp) → Pears or a mix of apples and pears. Use the same weight (400 g). Pears are slightly softer and sweeter; reduce brown sugar slightly if using mostly pears.
packed brown sugar → Granulated white sugar with 1 teaspoon molasses or honey mixed in. Provides a similar depth of flavor but slightly less richness. Use the same amount by volume.
whole milk, room temperature → Low-fat milk or unsweetened plant-based milk (oat or almond). Buns will be slightly less rich but still soft and tender. Warm to room temperature before mixing.
instant (bread) yeast → Active dry yeast (same amount by weight). May require slightly longer rise times; increase first rise by 10–15 minutes if needed.