sound like a sugar catastrophe but trust me it works just fine here as you are only getting a little bit of glaze on each bun and it's just the right amount of sweetness.
if i have any complaint it's only that i would like more apple in them but there is only so much apple you can cram into the dough before it rises and this is pretty much the maximum. once the dough rises there is a lot more room for apple but then it's too late to add more. you still get the odd nice juicy bit of apple though, so it's all good!
tiny pinch of cinnamon, i 