Apple Pie Buns – Soft and warm rolls filled with homemade apple pie filling.
Today’s the big game. I’m home alone and I’m probably not going to turn on the TV. The snowstorm just started to hit and I’m enjoying myself in the kitchen. I have a whole list of recipe ideas I need to test so I’ll be spending my snowy day doing just that.
Most people get lazy in the winter because they’re “trapped” inside. I am the exact opposite of everyone else. I am super productive in the winter. Snow puts me in the happiest mood. It must be because I was born during a snowstorm.
I don’t think I’ve ever shared an apple recipe on the blog which is odd because I love apples. I love baking with apples and I love snacking on apples. If an appleholic were a thing I would definitely be one.
These apple pie buns are perfectly soft. The warm buns filled with sweet and tender apples are the perfect pairing to any meal. When you’re not looking for something overly sweet these buns are perfect. So many names popped into my head when I was trying to figure out what I was going to call these.
I think apple pie buns was the most descriptive so that’s why I went with that name.
Some Tip When Making These Buns:
- Don’t allow the dough to get too warm. It will become too hard to work with.
- The filling with produce liquid. Try to let it sit combined in the bowl for a little while. When adding it to the dough drain off the excess liquid.
- Make sure you seal the dough together tightly. If they’re not sealed properly the bottom of the buns will get very soggy.
- The egg was isn’t required but it does give it that glossy finish.
- For the sugar topping you could also add in 1/4 teaspoon of ground cinnamon to the mix.
- 12 Texas White Rhodes Rolls
- 2 large apples, peeled and diced
- 3 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon water
- 1 tablespoon granulated sugar
- Allow frozen rolls to thaw on a lightly greased baking sheet for 3 hours or until fully thawed. Make sure you lightly cover your rolls with plastic wrap while rising.
- For the filling; in a medium bowl combine diced apples, sugar, cinnamon, and vanilla extract.
- Once rolls have thawed cut each one into two pieces so you have 20 hunks of dough.
- Roll each piece of dough until it's about 1/4 inch in thickness.
- Place 1 tablespoon of the apple filling into the center of each piece of dough.
- Bring all four sides of the dough into the center and form a ball again. Make sure you pinch the dough together tightly so no filling leaks out.
- Place dough balls back onto the lightly greased baking sheet 2 inches apart from each other.
- Cover and allow to rise again for 30 minutes to an hour.
- Preheat oven to 350° F.
- Combine egg and water and brush over the tops of each roll. Sprinkle with sugar.
- Bake for approximately 24 minutes or until golden brown.
- Enjoy warm or at room temperature.