Toffee apple cinnamon buns
Published: June 18, 2015 at 3:49 PM
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Makes 7
A little effort
Total time: 3 hrs and 20 mins
A star rating of 5 out of 5.1 ratingRate
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Cinnamon buns are a really popular treat and apples, caramel and cinnamon make these gorgeously sticky buns a great brunch bake. Dried active yeast needs to be reactivated in water and gives a better rise than fast-action yeast. Find it in tubs in the baking aisle
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Try these toffee apple cinnamon buns, then check out our classic cinnamon buns, cinnamon rolls and cinnamon swirls. Also try our classic toffee apples for more of this delicious flavour combination.
Ingredients
Nutrition
-
175ml whole milk
-
10g (2 tsp) dried active yeast
-
35g golden caster sugar
plus a little extra for dusting
-
350g strong white bread flour
plus extra for dusting
-
1 egg
beaten
-
50g unsalted butter
softened
-
4 Braeburn apples
peeled, cored and chopped
-
a squeeze of juice lemon
CINNAMON BUTTER
- 75g unsalted butter
- 1 tbsp golden caster sugar
- 1 tsp ground cinnamon
BUTTERSCOTCH SAUCE
-
50g unsalted butter
-
2 tbsp golden syrup
-
2 tbsp soft light brown sugar
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1 medium egg
beaten
-
for sprinkling on top demerara sugar
Nutrition: per serving
- kcal490
- fat24g
- saturates14g
- carbs59g
- fibre1.8g
- protein9g
- salt0.1g
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Method
-
step 1
Line the base and sides of a 23cm springform cake tin with a large sheet of baking paper so that the sheet of paper completely covers the bottom and sides of the tin without gaps. Heat the milk to just below boiling point, then cool until hand warm. Whisk the dried yeast and 1 tsp sugar into the warm milk and leave in a warm place for about 7 minutes until a thick foam has formed on top of the milk.
-
step 2
Sieve the flour into a large mixing bowl and stir in 1/2 tsp salt and the caster sugar. Make a well in the middle of the flour and pour in the yeasty milk mixture, beaten egg and softened butter. Stir until the mixture is combined and comes together into a rough dough. Tip onto a lightly floured work surface and knead for about 5 minutes until the dough is silky smooth and elastic. Form into a ball, put in a clean bowl and cover with clingfilm. Leave in a warm place for about
11/2 hours or until doubled in size. -
step 3
Meanwhile, tip the apples into a pan with another tbsp of sugar and a squeeze of lemon juice. cover and cook until reduced to a thick purée, stirring occasionally to stop it catching. Cool.
-
step 4
To make the cinnamon butter, beat the butter, sugar and cinnamon. for the butterscotch sauce, tip the butter, golden syrup and soft light brown sugar into a pan, then stir over a low heat to melt. Bring to the boil and simmer for one minute to thicken it slightly. Pour into the prepared cake tin, covering the bottom in an even layer.
-
step 5
Turn the dough onto a lightly floured work surface and knead gently for 30 seconds. Shape into a rectangle measuring about 30 x 50cm with the long side nearest to you. spread the cinnamon butter over the dough, followed by the cooled apple purée, leaving a border of about 1cm around the edges. Roll the dough up as tightly as you can, starting with the side closest to you and keeping the roll even. cut into 7 slices of even thickness and put, cut side uppermost, in the tin on top of the butterscotch. cover loosely with oiled clingfilm and leave in a warm place for 30-40 minutes to rise.
-
step 6
Heat the oven to 180c/fan160c/gas4. Brush the top of the buns with beaten egg and sprinkle with a little demerara sugar. Bake on the middle shelf of the oven for 35-40 minutes until golden brown and cooked through. Serve warm or at room temperature.
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