Cinnamon apple buns (made with zwieback dough)

Here is a recipe that uses a classic zwieback dough to make the most delectable apple buns with a cinnamon sugar topping ever! Well, at least in my experience :)

Cinnamon Apple Buns

Little bits of deliciousness waiting to go into the oven

1. Using the left-over risen zwieback dough, fold a pinched off piece (about the size of a large egg) around a chunk of peeled and cored apple. 
2. Roll into buns using cupped hand method. Dip in milk, then in melted butter or margarine and roll in a mixture of cinnamon and sugar. Place on greased cookie sheet. This recipe is easier if you shape all the buns before dipping and rolling in toppings. 
3. Cover with a tea towel and let rise in a warm place until double (about 1 hour). 
4. Bake in 350 degree oven for approximate 20-25 minutes, until the bottom is golden and the top has a bit of a crust. You should be able to smell the baked apple. 
5. Let stand on cookie sheet for about 10 minutes before gently removing (using a lifter) to a covered surface (I reuse the tea towel that I used to cover the bowl while the dough rises). Let cool slightly before devouring.

Ta da! I can taste them now...  no, really!