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Apple Buns

1 packageBridgford Parkerhouse Roll Dough*, thawed
Apple Filling:
2 tablespoonsbutter
2 cupsapples (2-3 large granny smith apples, peeled and diced)
3 tablespoonssugar
2 teaspoonsground cinnamon
Melted butter for brushing dough (about 2-3 tablespoons)
Mix 2 cups powdered sugar with 2-3 tablespoons milk or water and ½ teaspoon vanilla extract until smooth (add more liquid if too thick).

Lightly grease or line with parchment, 2 large baking sheets; set aside. Thaw rolls according to package directions.

In a medium sauté pan, melt 2 tablespoons butter over medium heat. Add apples and cook until beginning to soften (about 6-7 minutes). Remove from heat. Add sugar and cinnamon and combine well. Set aside.

Place thawed rolls on lightly floured surface. With lightly floured hands, press 2 pieces of dough together to form 1 piece. Roll this into a ball and place on prepared baking sheet.  Continue with the remaining pieces of dough until you have 12 balls. Evenly space the dough balls 2-3 inches apart (may need 2 baking sheets). With the palms of hands, flatten each dough ball slightly. Brush with melted butter and let rise in warm area until double in size. With lightly floured fingers, carefully press down on the center of each ball of dough to make a well (about 1 ½ inches wide or wide enough to fill with 2 tablespoons of apple filling). Fill each well with 2 tablespoons apple mixture. Brush dough with egg wash and bake in a preheated 350 degree oven for 25 minutes or until edges are golden brown. Remove from oven to cool on wire rack. Drizzle with icing if desired.

*Can substitute with 2 loaves Bridgford Frozen Ready Dough, simply let the 2 loaves thaw, and then cut each loaf into 12 equal pieces for a total of 24 pieces.

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