Toffee apple cinnamon buns

Toffee apple cinnamon buns

Apples, caramel and cinnamon make these gorgeously sticky buns a great afternoon tea or brunch bake

Difficulty and servings

Moderately easy

MAKES 7

Preparation and cooking times

Total time

Ready in 3 hrs 20 mins

Method

  1. Line the base and sides of a 23cm springform 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.
  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 1 1/2 hours or until doubled in size.
  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.
  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.
  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.
  6. Heat the oven to 180C/fan 160C/gas 4. 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.

PER SERVING

490 kcalories, protein 9g, carbohydrate 59g, fat 24 g, saturated fat 14g, fibre 1.8g, salt 0.1 g

Recipe from olive magazine, March 2012.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Ana

    15 March 2012

    Ana commented on this recipe

    This recipe reminds me of something both my grandmothers used to bake as a Easter cake but in a lighter and easier version! I look foward to try it! In Portugal we called it Folar!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Suma

    16 March 2012

    Suma rated and commented on this recipe

    5 stars

    Just made these and they are a success!! My first ever real success at yeast dough. I left out the butterscotch puddle as I've made a version of these before and there was too much stickiness.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo dana.tancu

    17 March 2012

    dana.tancu rated and commented on this recipe

    5 stars

    made them last night! they are delicious! will make them again for sure ;-)!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo shayboch

    17 March 2012

    shayboch commented on this recipe

    Made these last night and they are absolutely delicious. Takes a while but once you try one you realise they're worth every single minute it took to make them!! Will definitely be making these again!! x

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo SarahM

    19 March 2012

    SarahM rated and commented on this recipe

    5 stars

    Came out really well, dough was perfect. I used lighter ingredients such as margerine and sugar substitutes and it still came out beautifully.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sweet_tiger

    20 August 2012

    sweet_tiger commented on this recipe

    These were fab! I think I managed to go wrong somewhere with the dough making as I couldn't quite manage the dough to stretch to the size stated, however I carried on and they were a roaring success! I would definitely make these again and they were great for breakfast the next day too.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Stace871

    30 September 2012

    Stace871 rated and commented on this recipe

    5 stars

    just made this, deffinatley worth the wait!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sarah-b8

    17 February 2013

    sarah-b8 rated and commented on this recipe

    5 stars

    I have just completed this recipe and they are lovely. A little long winded method but definitely worth the effort. The one thing I would say is not to make the butterscotch sauce too early as I did and it set in the bottom of the tin. I also used a larger square tin instead of the round so managed to get more evenly sized buns.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jackie

    16 March 2013

    jackie commented on this recipe

    I made these today, and they are one of the best bakes I've ever made. I will definately make them again! (I have to, my daughter, who is away at Uni insists)!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sush

    24 April 2013

    Sush rated and commented on this recipe

    4 stars

    When I opened my first ever Olive magazine, I saw this recipe and thought it looked lovely. So I decided to make it. It took me nearly a whole day to make it. But guess what? it was worth it. I would make it again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sush

    24 April 2013

    Sush commented on this recipe

    When I opened my first ever Olive magazine, I saw this recipe and thought it looked lovely. So I decided to make it. It took me nearly a whole day to make it. But guess what? it was worth it. I would make it again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

MAKES 7

Preparation and cooking times

Total time

Ready in 3 hrs 20 mins

Ingredients

  • 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 lemon juice

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
  • 1 medium egg , beaten
  • demerara sugar , for sprinkling on top
Print this recipe
Add to your binder

PER SERVING

490 kcalories, protein 9g, carbohydrate 59g, fat 24 g, saturated fat 14g, fibre 1.8g, salt 0.1 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close