These Laminated Apple Cider Buns have a apple cinnamon butter block then filled with cinnamon sugar and topped with apple cider glaze.
These Laminated Apple Cider Buns are bound to scare people.
Not like a horror movie scare you. 🙂
But people do fear baking with yeast.
And I really wish they didn’t.
Because it’s one of the things I love most in baking.
And they really fear laminated dough.
I mean I get the fear.
Things can go wrong.
Which is why I always make sure to test my yeast.
Because of course, one of the big failures is that your dough won’t rise.
And that is always because of expired yeast usually.
If you start off right away by knowing your yeast is good, that is half the battle.
BTW-if you aren’t storing your yeast in your freezer, you should be.
How do you test yeast to know if it’s good?
Take 1/2 cup of warm (100-110F) water, your packet (2 1/4 tsp) yeast, and 1 tsp of sugar.
Whisk that together and let it sit at room temperature for 5-10 minutes.
If it foams or bubbles up then you are good to go.
It also tends to get a little puffy.
If after 10 minutes you don’t see this then your yeast is no good.
Toss it out and get some new yeast and try again.
In this recipe for example we use apple cider instead of water.
Some recipes will use a different liquid to start.
You just need a half a cup of warm liquid with your yeast and little bit of sugar.
And now to the second part that scares people.
Honestly if you can roll out dough then you can laminate dough.
Because that’s all you are doing.
The only difference is that you put a block of butter in the center of it.
And put it in the fridge.
Take it out 30 minutes later turn it and roll it out again.
The hardest thing about laminating is the time it takes to do it.
But hard it is not.
So be brave and give it a try!
Traditional butter block is just flour and butter….mostly butter.
But a few years ago I started adding freeze dried fruit to my butter block.
To add another dimension of flavor to my baked goods.
And I love it.
It really does add something to the rolls.
You can find freeze dried apples at most Target, Walmart, or Trader Joe stores.
While you have to option of resting the laminated dough overnight, I could not wait.
I only lasted four hours before I wanted to make the buns.
And they turned out great.
So if you are impatient like me you should be fine. 🙂
Don’t forget to add the apple cider glaze as it really does add something to the buns.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want more Sweet Roll recipes?
- For the Dough:
- 1/2 cup apple cider, heated to 110 – 115F
- 1 TBSP active dry yeast (I used Red Star Yeast Platinum)
- 1/2 tsp granulated sugar
- 1/2 cup full fat buttermilk, at room temperature
- 1/2 cup plus granulated sugar
- 2 large eggs
- 1 tsp. salt
- 1 tsp. vanilla extract
- 6 TBSP unsalted butter, melted and slightly cooled
- 3 1/2 – 4 cups bread flour
- For the Butter Block:
- 1/2 pound (2 sticks) unsalted butter
- 1/8 cup all-purpose flour
- 1/4 cup freeze dried apple pieces, crushed finely
- 1/8 cup cinnamon sugar
- For the Filling:
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 3 TBSP melted unsalted butter
- For the Glaze:
- 3 TBSP apple cider
- 1 TBSP boiled apple cider (sometimes called concentrate)
- 1 cup powdered sugar
Using a stand mixer with the paddle attachment add the yeast, warm apple cider, and 1/2 tsp. granulated sugar.
Let rest for 5-10 minutes to proof…the batter will puff up. If it does not then your yeast is bad and rolls won’t rise so best to throw out and start again with different yeast.
Add in the 1/2 cup buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla, and melted butter and mix until fully combined.
Add in 2 1/2 cups of the flour and mix until fully combined.
Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
Continue to knead on low speed about 5 – 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn’t stick to the sides of the bowl but does stick to the bottom).
Transfer dough to an oiled bowl, cover with plastic wrap (I find press and seal works best) and let rise in a warm place until doubled in volume, about 1 1/2 hours.
For the Butter Block:
Cream together the butter, flour, freeze dried apples, and cinnamon sugar using a stand mixer with the paddle attachment.
Form the butter into a thin sheet of butter measuring 12-x-13 inches.
Wrap in plastic wrap and place in fridge for 10 minutes (no more).
Punch down the dough and cover again with plastic wrap and let rise for another 45-60 minutes.
Transfer dough to a lightly floured surface.
Roll out dough into a 18-x-13-inch rectangle.
Lay the butter block over the center and right thirds of the rectangle in an even layer.
Fold the left edge of the dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third, like a business
Place dough on a baking sheet and cover. Place in fridge for 30 minutes.
Remove from fridge and place lengthwise on a lightly floured surface. The open ends should be to your right and left.
Roll out the dough into another 18-x-13-inch rectangle.
Again, fold the left edge of the dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third. No butter is added this time. Only the first.
Place back on baking sheet, cover, and chill for another 30 minutes.
Repeat the process one more time for a total of three turns.
Wrap in plastic wrap and place in fridge for at least two hours, preferably overnight. You can also freeze it at this point for up to one month.
One last time roll out the dough on a lightly floured surface into a 18-x-13-inch rectangle.
For the filling:
Mix together the brown sugar and cinnamon.
Brush the melted butter using a pastry brush over the surface of the dough.
Spread the brown sugar mixture over the dough covering all but 1 inch at the top edge of the rectangle.
Starting at the long edge closest to you, begin to roll up the rectangle like a jellyroll. Roll tightly at first, then ease up and push the dough into a log.
Cut buns into 1 ½-inch pieces, you should get around 12.
Place them into a standard muffin pan with cupcake liners. I use THESE because they help the bun rise up not out.
Wrap with plastic wrap and let rise at room temperature for 1 ½ to 2 hours. The cooler your house is the longer it will take.
Bake at 350F for 25-30 minutes.
Remove from oven and cool slightly on wire rack.
Remove buns from muffin tins (and liners). The buns will be very soft. Let them cool on a baking sheet and they will get a little more firm.
For the Glaze:
For the glaze:
Whisk together the apple cider, boiled cider, and powdered sugar together until smooth and there are no visible powdered sugar lumps.
Drizzle glaze on buns.