Apple Crumble Buns

Apple Crumble Buns with Gluten-Free Brioche Dough are soft, tender rolls filled with a thick, spiced apple filling and topped with a buttery crumble for a comforting and delicious treat.

You’ll love these buns because the apple filling is cooked down to a thick, syrupy consistency with cinnamon, ginger, and almond flour to prevent sogginess. The brioche dough uses a blend of gluten-free flours and psyllium husk for elasticity, resulting in a soft, buttery roll perfect for wrapping around the filling. The topping adds a wonderful crumbly texture and sweet finish. Chilling the dough makes it easier to handle, and proofing ensures fluffy, light buns.

Ingredients

Apple Filling:

• ½ stick unsalted butter (55g)
• 4 medium tart apples, peeled, cored, chopped (6mm–1cm pieces)
• ½ cup light brown sugar (100g)
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ cup almond flour (50g)

Gluten-Free Brioche Dough:

• 2 tbsp whole psyllium husk (10g)
• ½ cup + 1½ tbsp lukewarm water (140g)
• 1 cup tapioca starch (115g)
• ½ cup millet flour (65g)
• 4 tbsp sorghum flour (30g)
• 2 tbsp caster sugar (25g)
• 1¼ tsp instant yeast (4g)
• 1½ tsp baking powder (4g)
• ¾ tsp xanthan gum (4g)
• ¾ tsp salt (4g)
• ¼ cup whole milk, lukewarm (60g)
• 1 large egg, room temperature
• 2 tbsp sunflower oil (25g)

Crumble Topping:

• ⅔ cup gluten-free flour blend (80g)
• 3 tbsp light brown sugar (40g)
• ¼ tsp xanthan gum
• ¼ tsp salt
• 3 tbsp cold unsalted butter, cubed (40g)

Instructions

Make the Apple Filling:

• In a large skillet over medium-high heat, melt butter with brown sugar, cinnamon, and ginger.

• Add diced apples and cook 5-7 minutes, stirring occasionally, until softened and juices thicken into syrup.

• Let cool completely, then stir in almond flour to absorb excess moisture. Set aside.

Prepare the Brioche Dough:

• Mix psyllium husk with lukewarm water until a gel forms (30-45 seconds).

• In mixer bowl, whisk tapioca starch, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt.

• Add milk, eggs, oil to psyllium gel, stir to combine.

• Make a well in dry ingredients and add wet gel mixture.

• Knead for 4-5 minutes in mixer or 6-8 minutes by hand until smooth and elastic. Dough will be very sticky; use floured surface and hands for handling.

• Chill dough in the fridge for easier handling if too sticky.

Shape the Rolls:

• Roll dough out on floured surface to 9×16-inch rectangle.

• Spread apple filling evenly over dough.

• Cut into six 16-inch strips.

• Roll each strip up tightly into a log and tuck the ends underneath.

• Place on lined baking sheet spaced apart and optionally flatten slightly.

Proof:

• Cover rolls and let rise in warm place until doubled (about 1 hour 15 minutes to 1 hour 30).

Prepare Crumble Topping:

• Combine flour blend, brown sugar, xanthan gum, and salt.

• Rub cold butter in with fingertips to form crumbly clumps.

Bake:

• Preheat oven to 375ºF (190ºC).

• Top each roll generously with crumble topping.

• Bake for 18-20 minutes until golden brown on top.

Serve & Store:

• Let rolls cool before serving warm.

• Store in a closed container at room temperature for 2-3 days.

• Reheat briefly before serving; crumble softens slightly over time.

Tips for Success

• Use a large skillet with a wide surface area to cook the apple filling so excess moisture can evaporate, preventing the filling from being too wet and leaking during assembly.

• Almond flour in the filling acts as a thickener by absorbing excess apple juices, so don’t skip it.

• Knead the gluten-free dough thoroughly for a smooth, elastic texture, which is essential for beautifully soft buns.

• If the dough feels too sticky, chill it in the fridge for about an hour before rolling and shaping for easier handling.

• Work on a generously floured surface with floured hands when rolling and shaping the dough to prevent sticking.

• Preheat your oven well and bake the buns until golden brown on top.

• For optimal proofing, create a warm, humid environment by placing a cup of boiling water inside your turned-off oven.

Delicious Variations

• Add chopped walnuts or pecans to the crumble topping for a nutty crunch.

• Include spices like nutmeg, cloves, or allspice to the apple filling for extra warmth and depth.

• Substitute the almond flour in the filling with finely ground oats if preferred.

• Add a drizzle of caramel or vanilla glaze over the buns once baked for an extra touch of sweetness.

• Vary the fruit filling by using pears, berries, or peach preserves for seasonal twists.

Frequently Asked Questions

Why is my dough sticky?

The gluten-free dough tends to be sticky due to the flours used. Use plenty of gluten-free flour on your work surface and hands when handling, or lightly chill the dough before rolling.

How to prevent soggy bottoms?

Cooking the apple filling thoroughly and incorporating almond flour absorbs excess moisture, preventing leaks. Also, avoid overfilling the buns.

Can I use other fruit fillings?

Yes, you can substitute apples with pears, berries, or peach fillings, adjusting cooking times to soften the fruit.

How do I get a crisp crumble topping?

Use cold butter in the crumble and rub into the dry ingredients thoroughly. Add a bit of sugar for extra caramelization.

What’s the best way to proof the dough?

Create a warm, draft-free environment, or place a cup of boiling water in your turned-off oven to maintain humidity for optimal rise.

Apple Crumble Buns with Gluten-Free Brioche Dough

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• Author: Emma Hart
• Total Time: 2 hours 15 minutes
• Yield: 6 buns 1x

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Description

Soft, buttery gluten-free brioche rolls filled with cinnamon-spiced apple filling and topped with a golden crumble. Tender and fluffy with bakery-style texture and balanced warm spice and sweet apple flavor.

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Ingredients

Scale 1x2x3x

Apple Filling

½ stick (55 g) unsalted butter

4 medium tart apples, peeled, cored, chopped (6–10 mm pieces)

½ cup (100 g) light brown sugar

2 tsp ground cinnamon

½ tsp ground ginger

½ cup (50 g) almond flour

Gluten-Free Brioche Dough

2 tbsp (10 g) whole psyllium husk

½ cup + 1½ tbsp (140 g) lukewarm water

1 cup (115 g) tapioca starch

½ cup (65 g) millet flour

4 tbsp (30 g) sorghum flour

2 tbsp (25 g) caster sugar

1¼ tsp (4 g) instant yeast

1½ tsp (4 g) baking powder

¾ tsp (4 g) xanthan gum

¾ tsp (4 g) salt

¼ cup (60 g) lukewarm whole milk

1 large egg, room temperature

2 tbsp (25 g) sunflower oil

Crumble Topping

⅔ cup (80 g) gluten-free flour blend

3 tbsp (40 g) light brown sugar

¼ tsp xanthan gum

¼ tsp salt

3 tbsp (40 g) cold unsalted butter, cubed

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Instructions

1. Prepare apple filling: In a skillet over medium‑high heat, melt butter with brown sugar, cinnamon, and ginger. Add chopped apples and cook 5–7 minutes, stirring until softened and syrupy. Remove from heat, stir in almond flour, and cool completely.

2. Make psyllium gel: Combine psyllium husk with lukewarm water. Mix well until it forms a thick gel (about 40 seconds).

3. Combine dry ingredients: In a large bowl or stand mixer, whisk tapioca starch, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt.

4. Mix wet ingredients: Stir milk, egg, and oil into the psyllium gel until incorporated. Add this mixture to dry ingredients.

5. Knead dough: Mix on medium speed 4–5 minutes (or 6–8 minutes by hand) until dough is smooth and elastic. It will be sticky. Lightly flour hands and chill dough 30 minutes for easier rolling.

6. Shape buns: Roll dough into a 9×16‑inch rectangle. Brush surface with whisked egg and spread apple filling evenly. Cut into six 16‑inch strips, roll tightly into logs, and tuck ends under.

7. Proof: Place rolls on parchment‑lined baking sheet, spaced apart. Cover and proof until doubled in size, about 1 hour 15–30 minutes.

8. Prepare crumble: Combine flour blend, brown sugar, xanthan gum, and salt. Rub in cold butter with fingertips until crumbly and clumpy.

9. Bake: Preheat oven to 375°F (190°C). Top proofed rolls generously with crumble and bake 18–20 minutes until golden brown.

10. Cool & serve: Let buns cool before serving. Enjoy warm or at room temperature.

See also  Pecan praline buttermilk pound cake​

Notes

Cook apple filling till syrupy to avoid sogginess.

Almond flour thickens filling, absorbs moisture.

Chill sticky dough for easier shaping.

Proof in warm, humid spot for softness.

Store airtight 2–3 days or freeze for freshness.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Pastry
• Method: Baking
• Cuisine: European-Inspired

Nutrition

• Serving Size: 1/6 recipe
• Calories: 340
• Sugar: 22 g
• Sodium: 210 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 55 mg

Keywords: apple crumble buns, gluten free brioche rolls, cinnamon apple rolls, gluten free pastry, spiced apple breakfast buns