Mary Berg's Apple Cinnamon Biscuit Buns




Mary Berg's Apple Cinnamon Biscuit Buns


Canadian food phenom Mary Berg is taking the fear out of food prep in her upcoming book, In Mary’s Kitchen (due in October). Mary, who says her kitchen is her happy place, wants to make your kitchen stress-free, too. This delish recipe should do the trick!





  • 4 tbsp butter, divided
  • 2 cups (about 2 large) apples, peeled and cut into 1/2-inch dice
  • 1/2 cup packed brown sugar, divided
  • 1 tbsp cinnamon
  • 1/4 tsp kosher salt
  • 1/2 cup chopped pecans

Biscuit Dough

  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 5 tbsp cold butter, cut into pats
  • 1 1/4 cups cold buttermilk
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 1/2 cup brick-style cream cheese, room temperature
  • 1/4 cup icing sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon


Filling: Melt the butter over medium heat in a medium skillet. Scoop 2 tablespoons of the butter into a small dish and set aside for later. Add the apples and 2 tablespoons of the brown sugar into the skillet and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes. Set aside to cool completely.

Meanwhile, in a small bowl, whisk the remaining 6 tablespoons of brown sugar with the cinnamon, salt and pecans and set aside.

When the apples are cool, heat the oven to 450°F and lightly grease a 9-inch square baking pan with nonstick cooking spray.

Biscuit Dough: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Toss in the cold butter and, using the tips of your fingers, pinch and snap it into the flour mixture until the pieces are about the size of a pea. In a glass measuring cup, combine buttermilk and vanilla. Make a well in the centre of dry ingredients and add the buttermilk mixture. Stir just to combine, until a shaggy dough forms.

Turn the dough out onto a well-floured work surface. Press the dough down with your hands until it is about 1 inch thick, then fold it over onto itself like a book. Repeat this process 2 more times, then press the dough out into a 9-by-12-inch rectangle.

Spread the reserved melted butter over the dough and evenly sprinkle on the cinnamon sugar-pecan mixture. Transfer the cooled apples onto the dough and spread them into an even layer. Starting at the long edge, roll the dough up into a swirled log, then cut into 9 equal pieces. Arrange the buns in the prepared pan, cut side up. At this point, you can cover the pan and store in the fridge for up to 8 hours.

Bake until golden brown and the centre bun springs back when gently pressed, 15 to 18 minutes.

Frosting: While baking, make the Cream Cheese Frosting by beating the cream cheese, icing sugar, vanilla and cinnamon together until smooth. Allow buns to cool slightly or completely to room temperature before frosting. Store leftover buns in an airtight container for up to 2 days.






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Mary Berg's Apple Cinnamon Biscuit Buns