Apple Cinnamon Swirl Buns

This variation on the classic cinnamon bun makes a roll with extra "swirls” and the added bonus of fruit in the filling.


Dough
3/4 cup (6 1/4 ounces) sour cream (full-fat is first choice; low-fat is acceptable, but please don't use nonfat - the buns will be tough)
4 tablespoons (2 ounces) butter or margarine
2 large eggs + 1 white (save the yolk for the glaze)
2 teaspoons vanilla extract OR 1 1/2 teaspoons buttery sweet dough flavor
3 cups (12 3/4 ounces) King Arthur Unbleached all-purpose Flour*
1 cup (4 ounces) Round Table Unbleached Pastry Flour*
1/4 cup (1 3/4 ounces) sugar
1 tablespoon instant yeast
1 1/4 teaspoons salt
*If you like, substitute 4 cups Mellow Pastry Blend, or 3 7/8 cups unbleached all-purpose flour, for the all-purpose and pastry flours.

Cinnamon Filling
1 1/4 cups (7 1/2 ounces) Baker's Cinnamon Filling*
1/4 cup (2 ounces) water
1 cup (4 1/2 ounces) diced dried apples OR raisins, golden raisins, or sultanas OR your choice of dried fruit (optional)
2 tablespoons water or rum (optional)
*Or substitute a mixture of 3/4 cup granulated sugar, 2 tablespoons cinnamon and 2 tablespoons flour for the Baker's Cinnamon Filling and 1/4 cup water. If you choose this alternate filling, you'll need to brush the dough with a beaten egg white before sprinkling on the dry filling, so it'll adhere.

Glaze
1 egg yolk (reserved from above)
1 tablespoon water

Vanilla Icing
1 cup (4 ounces) Glazing Sugar or confectioners' sugar
3 to 4 tablespoons heavy cream (for a thick, creamy frosting); or 1 to 2 tablespoons water (for a thinner, "drizzlable" frosting)
1/2 teaspoon vanilla

Dough: First, warm the sour cream and butter to lukewarm in a microwave or in a saucepan set over very low heat, stirring constantly. The butter doesn't need to completely melt, but it should be very soft.


Manual/Mixer Method: Place all of the dough ingredients, including the warm sour cream and butter, into a mixing bowl, or the bowl of an electric mixer. Mix just until the ingredients become cohesive, then set the dough aside to rest, covered, for 15 minutes. After this resting period, you'll find the dough much easier to work with. Knead it until you've formed a smooth dough; because of the relatively high amount of fat, this will take a bit longer than usual, perhaps 10 to 12 minutes. Transfer the dough to a lightly greased bowl, cover it, and let it rise for 1 1/2 to 2 hours, or until it's almost doubled in bulk.

Bread Machine Method: Place all of the dough ingredients, including the warm sour cream and butter, into the pan of your bread machine, program the machine for manual or dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle; it should be soft and smooth. Add additional flour or water as needed. Allow the machine to complete its cycle; if the dough hasn't doubled (or nearly doubled); give it an extra 30 minutes in the bucket.

While the dough is rising, prepare the filling.

Filling: In a medium-sized bowl, mix together the Baker's Cinnamon Filling and enough water to make a stiff but spreadable filling. If you accidentally add too much water, and the filling is very wet and looks like it'll ooze, simply stir in a tablespoon of flour. Set the mixture aside. Note: If you choose not to use the Baker's Cinnamon Filling, simply whisk together the sugar, cinnamon and flour; don't add water.

Mix the apples with the water or rum; if you have a microwave, cover and heat them briefly - maybe 10 to 15 seconds - to soften, then let them cool. If you don't have a microwave, simply cover the fruit and let it rest at room temperature while the dough is rising.

Assembly: Transfer the dough to a lightly greased work surface, and gently deflate it. Roll the dough into a large rectangle, about 15 x 25 inches. This is a lovely, cooperative dough, and should roll out pretty easily.

Spread the cinnamon filling over the dough, and sprinkle with the softened fruit. Starting with the short (15-inch) side, roll the dough into a log. Cut the log crosswise (a serrated knife works well) into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan, and brush them with half the egg yolk glaze. Cover the pan, and allow the buns to rise for about 45 to 90 minutes, until they're just touching each other in the pan. Brush them with the remaining glaze. Note: Don't worry about "egg safety" here; the heat of the oven will take care of any potential problems in that department.

Baking: Bake the rolls for 18 to 22 minutes, until they're a light, golden brown. Remove them from the oven, and allow them to cool in the pan for about 10 minutes, while you prepare the icing. Remove the buns from the pan, and ice them as follows.

Icing: Whisk together all of the icing ingredients. Spread or drizzle it over the warm buns. Serve warm, or at room temperature. Note: They can be reheated briefly in a 350°F oven, lightly wrapped in aluminum foil, though the icing may melt. Yield: 12 buns.

 

©King Arthur Flour-The Baker's Catalogue
PURCHASE INGREDIENTS FOR THIS RECIPE AT:HTTP://www.kingarthurflour.com/cgibin/start/offer-L.html?cust=T1226-A

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