Caramel Apple Cinnamon Buns
These Caramel Apple Cinnamon Buns are a delightful treat that will elevate your baking game, especially when made using the Morphy Richards MixStar. This buns recipe combines the sweet, rich flavours of caramel apples with the warm spice of cinnamon, creating a mouthwatering experience in every bite. The caramel recipe adds a luscious drizzle that perfectly complements the soft, fluffy texture of the buns. Whether enjoyed fresh out of the oven or as a delightful dessert, these caramel apple cinnamon buns are sure to impress family and friends.
Preparation time: 35 minutes
Cooking time: 50 minutes
Makes: 12 buns
Ingredients:
For the sponge
- 320ml milk, plus an extra splash
- 50g cold butter
- 500g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 2 tbsp light brown soft sugar
- vegetable oil, for proving
For the apple filling
- 3 medium eating apples, peeled, cored and cut into 1cm cubes
- knob of butter
- 2 tbsp light brown soft sugar
For the cinnamon butter
- 100g softened butter
- 100g light brown soft sugar
- 2 tsp vanilla extract
- 1 tbsp cinnamon
For the icing
- 150g soft cheese
- 150g icing sugar
- large pinch of cinnamon
- 3 tbsp canned caramel
Method:
Step 1: Prepare the bun dough the day before baking for better flavour. Warm the milk in a pan until steaming but not boiling. Add the butter and swirl for 1-2 mins until melted, letting the milk cool slightly to just warm.
Step 2: Place the flour into a mixer. Add the yeast and sugar to one side, then ½ tsp salt to the other. Whisk together and pour in the warm buttery milk. Mix until a soft, slightly sticky dough forms, then knead on a floured surface for 8-10 mins, or in the mixer for about 5 mins. The dough should feel stretchy and soft, easily pulled apart without breaking.
Step 4: Lightly oil a bowl, add the dough, cover, and let it rise at room temperature for a few hours until doubled in size, or chill overnight.
Step 5: To make the apple filling, cook the apples, butter, sugar, and 1 tbsp water in a pan for 5-10 mins until soft and sticky. Add a splash more water if the pan looks dry or the sugar begins to burn. Allow to cool.
Step 6: If the dough is chilled, remove it from the fridge 30 mins before shaping. For the cinnamon butter, blend butter, sugar, vanilla, cinnamon, and a pinch of salt. Place the dough on a floured surface, shape it into a rough rectangle, and roll out to about 50 x 40cm. Spread the cinnamon butter to the edges, then layer the apple filling on top.
Step 7: Starting from one of the longer edges, tightly roll the dough into a sausage shape and cut it into 12 equal pieces. For easier cutting, first halve the dough, then cut each half into three pieces and halve those. Line a large round baking dish (about 33cm) with baking parchment. Place the buns, cut-side up, in the dish, tucking the ends towards the centre to prevent them from unfurling. Leave space around each bun to allow for expansion as they rise. Cover loosely and let them rise for 30 minutes to 2 hours, depending on your kitchen's warmth, until puffed and touching. Preheat the oven to 200°C.
Step 8: Bake for 35-40 minutes until golden brown. After 25 minutes, check the buns; if they’re still doughy in the centre but the edges are browning, cover with foil and bake until fully cooked.
Step 9: Combine the soft cheese, icing sugar, and cinnamon. Spread over the warm buns, allowing the icing to gently drip into the swirls. If needed, thin the caramel with a splash of milk and drizzle it over the icing. Let it set for 30 minutes before serving.
Recipe by BBCGoodFood.
Leave a comment