- 2 hours
- 22 minutes
- 14 buns
In a large mixing bowl, add the warm water and apple cider. Add the yeast and stir. Let sit for 5 minutes.
- Using a stand mixer, use the dough hook and add the eggs to the yeast mixture.
- Add the buttermilk powder, flour, salt, cinnamon and nutmeg and combine with the dough hook. Scrape the sides and bottom of the bowl occasionally with a rubber spatula. Add the softened butter and combine until you have a smooth dough. The dough will be sticky.
Place the dough on a lightly floured work surface and knead in the dried cherries. Knead the dough for a few minutes, until smooth. Shape into a round.
Spray the mixing bowl with cooking spray. Place the dough round back in the bowl and cover with plastic wrap. Let rise in a warm area for about 1 hour.
Divide the dough into small balls, about 3 3/4 ounces each. It should make about 14-15 rolls. Shape them into rounds and place on a Jelly roll pan, lined with parchment paper. Or in a 9x13-inch pan. Cover the pan and let rise for about 1 hour. They will be touching each other.
Preheat the oven to 375 degrees F. Brush the buns with an egg wash.
Bake in the oven for about 20-22 minutes or until golden brown. Remove from the oven to cool. Let cool completely.
Whisk together the icing ingredients in a small bowl. Once the buns are completely cool, pipe the icing in a cross shape on each bun.