Nothing spells comfort food more than an old-fashioned cinnamon bun, and these Apple Honey Whole Wheat Cinnamon Buns made with BC Tree Fruits apples are perfect for cold winter mornings (perhaps Christmas morning?).
I clearly recall the day that I spent with my grandma Laurin (my Dad’s mom) learning how to make her famous cinnamon buns from the expert herself: I was 16 years old, and was just starting to learn about health and nutrition. I rolled out the dough according to my grandma’s orders, and watched in absolute horror as she spread HANDFULS of butter over the dough. My jaw dropped further as she added the brown sugar in huge scoops, sprinkled it with cinnamon before rolling it all up. NO WONDER they tasted so good!
Fast-forward to this week when I decided it was time that I re-work this recipe to be a bit healthier and include some BC Tree Fruits apples, which seemed like a match made in heaven, yes? I’ve learned many things in life, and my most recent revelation is that a cinnamon bun can only be so healthy before it’s not really a cinnamon bun any longer, at which point it’s also just not worth it in my books. My first attempt was an epic fail: dry, crusty, and not sweet enough. Blah.
After many batches of bread and boxes of apples later, I found the right balance that is much healthier than my grandma Laurin’s, but still tastes sinfully good! I’m a big fan of apples, and am so grateful to live in Kelowna where I have unlimited access to the best apples in the world through BC Tree Fruits! There are endless varieties of apples: I used Gala apples for this recipe and they worked perfectly, but most apple varieties will work well here.
Makes 12 cinnamon buns
Whole Wheat Apple Cinnamon Buns
These whole wheat cinnamon buns are slightly healthier than a traditional cinnamon bun but just as delicious!
- 3/4 cup boiling water
- 1 tablespoon honey
- 1 tablespoon butter
- 1 teaspoon salt
- Combine the above ingredients in a large bowl and cool.
- 3/4 cups lukewarm water (not too warm, you'll kill the yeast)
- 2 teaspoon sugar
- 1 tablespoon fast rising yeast
- Dissolve the water and sugar in a small bowl. Sprinkle the yeast on top and let sit.
- 1 egg (well beaten)
- 1 1/2 cups whole wheat flour
- 1 1/2 - 2 cups unbleached white flour
- 1/2 cup butter or vegan butter (softened)
- 1/2 cup brown sugar
- 2 teaspoon cinnamon
- 2 cups packed grated BC Tree Fruits apple (I used peeled Gala apples)
- 1/2 cup raisins (optional)
- 1/4 cup honey
Mix the eggs into the first (Step 1) mixture once it has cooled to room temperature.
Add 1 cup of the whole wheat flour from Step 3 to this mixture and stir well.
Add the yeast mixture (Step 2) to the bowl and stir to incorporate.
Gradually add the remaining flour, cup by cup (starting with the whole wheat flour), until the dough gets too difficult to stir in the bowl. At this point, on a floured surface (your counter), empty the dough and knead by hand until the dough is smooth and elastic, about 10 minutes. You will need to keep the surface floured to prevent it from sticking, and you may need slightly less or more flour than the recipe calls for as there are many variables to making bread.
Place the dough into a greased bowl, cover with a clean tea towel, and place in a draft-free warm area to rise.
Let the dough rise until doubled (about 40 minutes) and punch it down. Repeat this process once.
Preheat your oven to 350 F and grease a rectangle 9x13" baking pan. On a lightly floured surface (I use all-purpose flour for this), roll out your dough to form a rectangle, approximately 12" x 24". Again, it doesn't have to be exact!
For the filling: spread the butter evenly on the dough to cover and sprinkle with the brown sugar and cinnamon to evenly coat the dough. Top with an even layer of the shredded apple, sprinkle with the raisins if using, and drizzle with honey. Roll the dough into a long log from the longest edge of your rectangle until it is completely and tightly rolled. Using a sharp knife, cut the roll into 12 even slices or rounds. Place the rounds evenly in the pan as pictured, cover with a clean towel, and allow them to rise in a slightly warm and draft-free area until they are doubled in size.
Once doubled, bake for 15-20 minutes or until nicely browned. Immediately turn the pan over onto a sheet of parchment paper on the counter once you remove them from the oven.
These are best served fresh out of the oven, enjoy!
Thank you to BC Tree Fruits for sponsoring this post, I am in love with your apples!