| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 40 min |
| Yield: | 12 buns |
Ingredients
- 2 tablespoons butter, plus more for greasing pan
- 3/4 cup light brown sugar
- 1 cup chopped pecans
- 1 honeycrisp or Fuji apple, peeled, cored and diced
- 1 lemon, zested
- 3 teaspoons ground cinnamon
- 1/8 teaspoon freshly ground nutmeg (8 scrapes on a fine grater)
- 1/8 teaspoon ground cardamom
- Generous pinch of salt
- Pinch of salt
- Flour, for dusting
- 2 puff pastry sheets, thawed
- 1 1/2 tablespoons butter, melted
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons fresh lemon juice
- 3/4 to 1 cup powdered sugar
- Pinch of salt
Instructions
- Preheat the oven to 375 degrees F. Grease the sides and bottom of a 10-inch round cake pan with butter.
- For the filling: In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt. Stir until combined.
- In a small pot, melt the 2 tablespoons butter with a pinch of salt. Lightly dust a clean work surface with flour. Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any. Brush the butter all over the puff pastry, leaving a 1-inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1-inch border. Starting from the end furthest from the edge without any filling, begin to tightly roll the pastry. Tuck and press as you go, keeping the log as even as possible. When the edge is reached, roll the pastry onto itself and press firmly, even pinching, to seal. Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. Repeat with the second puff pastry sheet to make 12 pieces total.
- Place the slices spiral side up in the prepared cake pan. Start around the edges and fill in the center. Bake until the pastry is cooked through and golden brown, 35 to 40 minutes.
- Meanwhile, for the glaze: In a small pot, add the butter and melt over low heat. Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments. Continue adding and whisking between additions until the glaze thickens. Season with a pinch of salt, then remove from the heat.
- Remove the buns from the oven and pour the glaze over the top. Let rest about 5 minutes before serving. Serve warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 200 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 51 mg |
Reviews
Unbelievably simple to make and unbelievably TASTY. This a do over and over again!
What a waste of time and money!
Very good
It was easy to make.I used two small apples and that worked very well. However it took longer than the 40min to bake. I baked it an extra 15 minutes. it was still a bit doughy but still addictive
This recipe for “Sunny’s Easy Glazed Cinnamon Buns”, is beyond delicious! I was questioning whether or not my recipe was the best? I (at age 69 stand in true appreciation, Sunny wins hands down! The use of Crescent Dough sounds like a helpful substitute for using properly handled Puff Pastry, yet the idea for the substitution is a serious method for ‘not learning’ Sunny’s recipe. My Dad is gone now, but my Mom and Son are both here, they both were amazed at the brand-new turn for our ‘old relied upon biscuit recipe’—they loved the inclusion of apples and fresh lemon within the base recipe. They loved the warm bath of ‘glaze’ upon the hot buns. We could not feel that Sunny should be told that her recipe is anything other than miraculous!!! Make and enjoy this delicious treat!!! :-
My boyfriend cannot stop talking about these cinnamon buns. Made them one night after seeing the episode. Followed the directions exactly except left out the pecans. I did bake them a bit longer than he recipe said, continuing to check them to make sure they were not burning. I think that helped to make sure the inside was not doughy. What an easy way to make tasty cinnamon buns! I’ve made them twice since, and will make them again tonight for my boyfriend’s birthday! Thanks Sunny!
Saw the episode last weekend, cinnamon rolls with apples inside? sounds amazing. sadly, they were not as good as we hoped. too much lemon. and the dough was too soft inside.
made these today, was hopeful mine would come out as delicious as some of these reviews, however, i must sadly state they were not. i don’t think puff pastry is quite right for a cinnamon roll. the dough is too flaky and biscuit like. the glaze was way too sweet and when these suckers came to room temp, they hardened like rocks. love you sunny,but these were a big thumbs down.
I think I missed something as well. The inside rolls came out doughy in center. The outside rolls were perfect on the outside but a little doughy in center. Disappointed on the turnout this time but will try again to see if I did something wrong.
I think I missed something in this recipie. The rolls came out almost inedible 🙁
The filo dough cracked up and just did not come together. Confused and disappointed..
The filo dough cracked up and just did not come together. Confused and disappointed..