Cinnamon Sugar Apple Babka Buns with Sweet Glaze
These tender yeasted buns combine the classic flavors of babka with fresh apples and warm cinnamon. Each bun features a sweet cinnamon-butter filling studded with diced Honey Crisp apples, all wrapped in soft enriched dough. The buns are finished with a glossy apple juice glaze that's brushed on multiple times during and after baking for extra sweetness and shine. Perfect for breakfast, brunch, or an afternoon treat, these pull-apart style buns offer all the indulgent appeal of traditional babka in individual portions.
Ingredients
- 2 Honey Crisp apples, peeled and dicedGranny Smith apples1:1
slightly more tart flavor
- ¾ cup butter, at room temperaturevegan butter1:1vegandairy-freeFull guide →
- ¾ cup granulated sugar
- 1 ½ TBSP cinnamon
- ½ tsp fresh ground nutmeg
- ½ cup whole milk
- ¼ cup granulated sugar, plus a pinch
- 2 ¼ tsp active dry yeast
- 1 large egg, brought to room temperature
- 2 cups all-purpose flour, plus more for work surfacegluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- ½ tsp table salt
- 3 TBSP unsalted butter, at room temperature, plus additional for bowl and muffin tinsvegan butter1:1vegandairy-freeFull guide →
- ⅓ cup water
- ⅓ cup apple juice
- 1 cup granulated sugar
Instructions
- 1
Beat together butter, sugar, and cinnamon for filling
- 2
Dab diced apples with paper towel to remove excess juices
- 3
Warm milk and pinch of sugar to 110-116°F
- 4
Sprinkle yeast over milk and let stand until foamy for 5 minutes
- 5
Whisk together egg and remaining sugar, then slowly whisk in yeast mixture
- 6
Combine flour and salt in mixer with paddle attachment
- 7
Add egg mixture on low speed until combined
- 8
Add butter and mix until incorporated
- 9
Switch to dough hook and knead for 10 minutes on low speed
- 10
Place dough in buttered bowl, cover, and let rise for 1 hour until doubled
- 11
Butter a 12-muffin tin
- 12
Turn dough onto floured surface and gently deflate
- 13
Let rest for 5 minutes
- 14
Roll dough into large rectangle with short sides 11-12 inches
- 15
Sprinkle filling evenly over dough surface
- 16
Tightly roll dough from short end to form 12-13 inch log
- 17
Cut 1-inch segments and place in muffin cups
- 18
Cover and let rise for 30 minutes
- 19
Preheat oven to 350°F
- 20
Combine water and sugar in saucepan
- 21
Bring to low boil until sugar dissolves
- 22
Add apple juice and whisk until combined
- 23
Bake buns for 10 minutes
- 24
Remove and brush tops with two layers of glaze
- 25
Bake another 10-15 minutes until center reaches 185-190°F
- 26
Brush immediately with 3 more layers of glaze
- 27
Run knife around edges before unmolding
- 28
Let glaze firm and serve at room temperature
Tips
Pat apples dry with paper towels before adding to prevent excess moisture from making the filling soggy.
The dough will seem very sticky after kneading but will firm up during the rise - resist adding extra flour.
Brush glaze on hot buns for better absorption, then add final layers for a glossy finish.
Good to Know
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week.
Buns can be shaped and refrigerated overnight before final rise and baking.
Best served at room temperature to appreciate the soft texture and glaze.
Common Mistakes
Don't add extra flour if dough seems sticky after kneading to avoid dense buns.
Avoid overbaking or the buns will become dry despite the glaze.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, you can mix by hand but kneading will take 15-20 minutes until the dough becomes smooth and elastic.
What if my yeast doesn't foam?
The yeast may be expired or the milk too hot. Start over with fresh yeast and properly tempered milk.
Can I freeze these buns?
Yes, freeze baked and glazed buns for up to 3 months. Thaw at room temperature and refresh in warm oven if desired.