Yield: Yields 12 buns.
For an extra-sweet touch, reserve some of the glaze to pass at the table, so people can drizzle a little more on each bun.
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Apple-Butter Cinnamon Buns: Instead of using the cinnamon-pecan filling in the main recipe, mix 3/4 cup apple butter, 1-1/2 Tbs. melted butter, and 1 tsp. ground cinnamon in a small bowl. Omit the melted butter from the main recipe and spread the dough rectangle with the apple mixture, leaving a 1/2-inch border around the edges. Sprinkle with 3/4 cup (3 oz.) finely chopped walnuts, if desired. Roll, cut, bake, and ice as directed. Because this filling is wetter, the buns may need to bake for 30 minutes.
Fast and delicious! I like mine gooey so added a bit of caramel to bottom of pan before placing buns.
These are great, but more like biscuit dough than the fluffy, risen buns people usually think of when they think of cinnamon buns. Once you get that out of your mind (and remember these aren't yeasted), these are really worth the time they take (not much!)
Loved these cinnamon buns! Made the recipes exactly as written except for the fact that my food processor is too tiny and thus, I used my kitchen aid mixer. The texture was excellent. Loved the warmth from the spices. Will totally be making these again soon.
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