I hope you’re all doing well and ready to dive into a delicious recipe with me today!
As you know, I love experimenting with different ingredients and methods when creating new recipes. And sometimes, even after I think I’ve found the perfect combination, a new idea will pop into my head that I can’t shake.
That’s exactly what happened when I made my cinnamon buns with fig and date spread. I had another version in mind that I couldn’t get out of my head, so I decided to test it out and see how it would turn out.
Lucky for me, my baking instincts were spot on, and I ended up with a new and improved version of the cinnamon buns that was ready to compete with the original. And since apples are so delicious and in season right now, I decided to make this version for my birthday brunch and also brought some to share with my fellow students at university. And let me tell you, their response was so overwhelmingly positive that I just had to share the recipe with all of you.
The dough for this recipe is the same as the first version of my cinnamon buns, but the filling and frosting are where things get interesting. I made a date romance to add sweetness, moisture, and creaminess and then added some fresh, in-season apples to give the buns a unique edge and extra moisture. I used marzipan to help the date romance achieve that perfect sweetness and creaminess.
The first time I made these buns, I didn’t add the frosting and nuts; they were still incredibly delicious. But for the ones I brought to share at university, I wanted to give them a little extra birthday flair, so I added some party chocolate for a fun and festive touch. But don’t worry, the frosting and nuts are optional, and the buns will still be delicious without them.
So, if you’re looking for a delicious and unique twist on traditional cinnamon buns, give this recipe a try!
You won’t be disappointed.
- 174 ml soy milk warmed
- 25 g yeast
- 1 tbsp natural cane sugar
- 2 tbsp vegetable oil sunflower, rapeseed
- 1.5 tbsp teaspoons salt
- 1 egg
- 1 tsp cardamom
- 1 tbsp cinnamon + 2 Tbsp extra
- 150 g kamut flour whole wheat flour or another type of whole flour
- 150 g unbleached all purpose flour or regular wheat flour
- 2 seasonal apples
- 150 g marzipan
- 10 very soft dates
- 2 tbsp honey or syrup
- 2 tbsp coconut oil or butter (melted or room temp)
- 100 g 70% chocolate
- 4-6 tbsp whole fat milk
- 100 g roasted hazelnuts
- In a bowl add yeast in lukewarm soy milk and let the yeast dissolve. The add egg, oil, spices, sugar and mix together.
- Add all of the kamut flour and mix it into the dough. Now add a little white all purpose flour at the time until you reach a perfect dough. Knead the dough for a couple of minutes. Place it back in the bowl, cover it with a cloth and let it sit for 1-1 ½ hour, preferable a warm place.
- Make the date-remonce by mashing and mixing the dates, coconut oil/butter and honey well together using a fork.
- On a big flour covered surface, role out the dough into a rectangular shape about 1/2-1 cm thick. Spread all of date-remonce on to the dough, in an even layer. Then cover the surface with thinly sliced apple boats (very thin), and top with grated marzipan and 2 Tbsp cinnamon. Starting at long side, tightly roll up. Use a knife to cut it out into 16-18 pieces (2-3 cm thickness).
- Line your baking pan with parchment paper and place all of the buns together, it is okay that they touch each other. Heat the oven to 375 F °/175 C °. In the mean time let the buns rise for 30 min and afterwards bake them in the oven for 15-17 min.
- While the buns are baking, you can make the chocolate frosting. You simply heat the milk in a pot and when close to boiling you add the chocolate little of the time until it is thick and creamy. Let cool a bit and add to the cake when it is done and have cooled down.