Einkorn Flour Apple Sticky Buns
August 27, 2025
super easy
Growing up in the early 90’s, my mom made sticky buns with store-bought biscuits and corn syrup. Back then, we didn’t know what we know now about ingredients, but I still crave that cozy fall breakfast on a chilly morning. The difference is- today I make them with real food swaps. These Einkorn Flour Apple Sticky Buns have all the gooey, pull-apart goodness but without the processed short cuts. They’re an easy apple breakfast recipe that doubles as a make-ahead breakfast (hello freezer meal!) – a total life saver when your an overwhelmed parent that is just trying to keep mornings manageable. Plus, the apple cinnamon glaze is the perfect cozy fall breakfast. Once September hits, I am ready for ALL the apple recipes! This one is is on repeat all season long. Have extra apples from apple picking? This is a great recipe to use those up.
Quick Ingredient Preview
Full Recipe Below
- All-purpose Einkorn flour
- Organic butter
- Buttermilk
- Baking powder
- Salt
- Maple Syrup
- Organic brown sugar
- Honey Crisp apple
- Organic cane sugar
- Organic cinnamon
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Einkorn Flour Apple Sticky Buns
Equipment
- 1 grater
- 1 bowl
- 1 pastry cutter
- 1 Rolling Pin
- 1 baking sheet
- parchment paper
- 1 biscuit cutter
- 1 round cake pan
Ingredients
Biscuit
- 8 tbsp Butter
- 3 cup All-purpose einkorn flour
- 1 cup Buttermilk
- 3 tsp Baking powder
- 1 1/2 tsp Pink himalayan salt
Sweet Sauce and Coating
- 1/4 cup organic maple syrup
- 1/4 cup organic butter sliced
- 1/4 cup organic brown sugar
- 1 honey crisp apple peeled and chopped
- 1/4 cup organic cane sugar
- 2 tsp cinnamon
Instructions
- Grate the 8 tbsp Butter into a bowl and freeze in the freezer for 20 minutes.
- Remove the butter and immediately cut in the 3 cup All-purpose einkorn flour, 1 1/2 tsp Pink himalayan salt and 3 tsp Baking powder with a pastry cutter. You can also use your hands.
- Mix in the 1 cup Buttermilk until combined.
- Pop in the refrigerator while you do the next steps.
- Flour your work surface and preheat the oven to 400.
- Pull the bowl out and roll the dough until 1/2 inch thick. Fold over and do the 5 times to get the “layers”. Roll out the final time to 3/4 inch thick. Use a biscuit cutter and cut straight down. If you don’t have one a glass will do, but try not to twist too much. Cut into circles ( makes about 12). Place the biscuits on a lined parchment paper.
- In a cake pan, pour the 1/4 cup organic maple syrup, add in the 1/4 cup organic butter sliced. Sprinkle in the 1/4 cup organic brown sugar and add in the 1 honey crisp apple chopped.
- Bake in the oven for 15 minutes. Remove, let cook and enjoy!
- In a bowl, mix together 1/4 cup organic cane sugar and 2 tsp cinnamon. Toss in the biscuits one at a time and press so the cinnamon and sugar stick.
- Place the coated biscuits on top of the apple mixture and squeeze them in.
- Bake for 16-18 minutes. Let cool.
- Place the plate on top. Flip quickly and they should just pull apart easily. Enjoy!
Notes
Buttermilk Substitute
- If you don't have buttermilk you can add 1 TBSP white vinegar to the cup of milk. Let it sit together for 5 minutes and then stir. Add it in just like you would the buttermilk.
Reheat
- Preheat an oven to 350f place in the oven for 10 minutes to warm or microwave at 30 second intervals.
Storage and Freezer Tips
Refrigerator: Keep leftovers in an airtight glass container for up to 4 day
Freezer: Option 1: Freezer the coated biscuits on a parchment lined sheet pan and then place in the freezer for 2 hours. Transfer to a freezer safe Ziploc or stasher bag and freezer up to 2 months. Make the Sweet sauce in the cake pan the day of. Place the biscuits on top just like the directions, but bake a few extra minutes. Option 2: Let the buns cool and pull apart. Place them on a parchment lined baking sheet and flash freezer for 2 hours. Wrap each one in parchment paper and place in a freezer safe storage bag. To reheat, pop in the microwave in 30 second increments.
Substitutions and Variations
Fruit Swap: Pears, peaches and even berries work in place of apples.
Sweetener: Swap for coconut sugar for a lower glycemic option.
Nuts: Add chopped pecans, walnuts and almonds for more protein and some extra crunch.
Spice Twist: Trade cinnamon for pumpkin pie spice. It will go perfect with all the fall lattes.
Buttermilk: No buttermilk, no problem! Simple whisk together 1 cup of milk with 1 tbsp of white vinegar.
If you make this recipe, don’t forget to tag me @healthierhomemade.co
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