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.
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.
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I've made many cinnamon bun recipes over time. Our family loves them but they often feel a little sick after eating one. Too heavy. I was searching for a lighter easier recipe. I found this recipe and tried it for Christmas morning. Everyone loved them. Now it's 4 years later and no matter how many store bought (market fresh) buns we have bought, everyone still loves these the best. Just finished making them. I cut the dough into 18 pieces so they would be mini buns, which we like better for after dinner dessert. I've just been informed by my granddaughter that I have to make them on rotation, once a month. (This is in addition to what a grandparent must have in the house: homemade granola, chicken noodle soup, chicken fingers, and mini biscuits and NOW these cinnamon buns have been added to the list.) Thank you so much for this recipe. P.S. I cut back on the brown and white sugar, added more cinnamon and eliminated the pecans when the kids were younger.
All me life, me want cinoman bunn, me got dis thang, tast no good
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