FLUFFY FALL HARVEST APPLE CINNAMON BUNS USING BREAD MAKER

Fluffy Fall Harvest Apple Cinnamon Buns using Bread Maker image

Can't figure out what to do with all these fall apples? I was in love with this recipe, then added in apples and almost fell on the floor they were so good. If they actually make it into the freezer, they freeze very well and can help with quantity control. Break out the bread machine because we have to make buns!

Provided by Barbara Kavorkian

Categories Breads

Time 40m

Number Of Ingredients 22

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Ingredients

1 c milk
1 egg, beaten
4 Tbsp butter, melted
4 Tbsp water
1 small package instant vanilla pudding mix (1.34oz)
2 1/2 tsp packaged instant vanilla pudding mix
4 c bread flour
1 Tbsp sugar
1/2 tsp salt
2 1/4 tsp bread machine yeast
FILLING
1/2 c butter, softened (you can use 1/4 if you feel 1/2 is too much)
1 c packed brown sugar
2 tsp ground cinnamon
1/4 c chopped walnuts (optional)
2 medium apples, diced small
ICING
3 oz cream cheese, softened
1/4 c butter
1 1/2 c confectioneres' sugar
1/2 tsp vanilla extract
1/8 tsp salt

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).