Best Fluffy Fall Harvest Apple Cinnamon Buns Using Bread Maker Recipes

APPLE CINNAMON ROLLS

Steps:

• Heat milk to about 95°F (35°C)- use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
• Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here's what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
• Grease the bottom and sides of a 9×13 inch baking dish. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick.
• Spread the softened butter all over the dough. In a small bowl, toss the brown sugar and cinnamon together until combined and then sprinkle evenly over the dough. Top evenly with chopped apples. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 equal rolls. Arrange them in the prepared baking pan. Cover the rolls very tightly with aluminum foil.
• Allow rolls to rise in a warm environment again for about 45-60 minutes or until doubled in size.
• Preheat the oven to 375°F (191°C). Bake rolls for about 25 minutes until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't brown too much. Remove pan from the oven and allow to cool on a wire rack for 5 minutes.
• Whisk all of the icing ingredients together and drizzle over warm rolls. Serve warm. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

FLUFFY FALL HARVEST APPLE CINNAMON BUNS USING BREAD MAKER

Steps:

• 1. Add according to manufacturer recommendations, milk, egg, melted butter (4 tbsp), water, pudding mix, bread flour, sugar, salt and yeast. Select Dough Cycle.
• 2. When Dough cycle is done, remove dough onto clean, lightly floured surface and kneed for 3 minutes. Gently but firmly with the palm of your hands work the dough to start a triangle shape(this does not need be perfect). Using a rolling pin, start rolling out from the middle to edges to stretch the dough and smooth it out, keeping the triangle form.
• 3. In a clean container with lid or a large plastic glass, place brown sugar, cinnamon, walnuts and apples and place lid on top. Shake container to coat all the apples and walnuts.
• 4. With a clean hand, smear 1/4 c of softened butter on the dough, making sure all dough has the "smear" of butter, as well as the edges. (Please use some of the remaining 1/4 portion of softened butter if needed for this step). Sprinkle the sugar, apple, cinnamon and walnut mix on top of the butter, and gently press into the dough.
• 5. Starting at the widest end, roll the dough into the shape of a log . Use any excess cinnamon mixture at this time on the outside of the log with remaining butter. Pinch seem together to seal and place seal side down. Slice the log in half with a serrated knife. That half should be cut in half, and those 2 remaining pieces should also be split in half resulting in 4 pieces per side of the log (8 total). Place into a buttered glass baking dish and place a towel over dish, allowing dough to rise for 1 hr. Preheat oven to 350 degrees and bake for 16-18 minutes.
• 6. Meanwhile, with a hand mixer, blend cream cheese, softened butter and sugar together to combine. Add vanilla extract and salt, mix to blend and set aside. Topping can be added while buns are warm or, leave off if freezing.
• 7. Note: If freezing, let buns cool completely. Wrap one or two at a time with plastic wrap and then place into freezer bag. I would not recommend to freeze with topping as it is too messy even frozen with the plastic, although you can try it (I have some lightly frosted now in there).

SUPER FANTASTIC CINNAMON ROLLS (BREAD MACHINE RECIPE)

Steps:

• Place all ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle press Start.
• In separate bowl combine cinnamon and sugar.
• After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 pan. Cover and let rise until almost doubled (about 30 min). Preheat oven to 400 degrees F.
• Bake rolls for 14-16 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.

BREAD MACHINE CINNAMON BUNS

Steps:

• Put yeast in bread machine first on bottom, then flour, sugar and salt.
• Then melt butter in microwave. Add beaten egg, milk and water.
• Pour onto dry ingredients in bread machine on the dough setting.
• When dough is done, put it onto a lightly floured surface.
• Knead in enough flour to make it easy to handle.
• If it is too elastic, cover and leave 10 minutes.
• Use floured rolling pin to roll out dough on floured surface.
• Roll out into rectangular shape to approx 1/4-inch thick.
• Use filling and spread over entire surface of dough with spoon.
• Roll up dough.
• Cut into circle with a sharp knife about 1-inch thick; place these in a greased 9x13-inch pan.
• Cover with a tea towel and leave in a warm place for approx 30 minutes, until double in size.
• Bake in a 350° oven for about 25 minutes, light brown on top.
• When done, make glaze and swirl over buns.