Iced Apple Cinnamon Buns

November 18, 2016

Iced Apple Cinnamon Buns

Our Iced Apple Cinnamon Buns are rolled into beautiful swirls, filled with cinnamon sugar, thinly sliced apples and topped with a decadently creamy icing.

We love Cinnamon Buns in Autumn (or in any weather really...) One of our favourite variations on our classic Cinnamon Bun kit is to add apples (they look like roses too - which makes them look amazing!)  We love to use seasonal fruits in our baking because it makes everything taste so much better and adding apples to a Cinnamon Bun totally counts as one of your five-a-day right?!

Things you'll need:

  1. Your Iced Cinnamon Bun Kit
  2. 145g unsalted butter
  3. 255ml milk
  4. 2 apples (red looks best!)
  5. Lemon juice (to stop the apples from going brown)
  6. Apricot jam (optional)
 Apple Cinnamon Buns

 Method:

  1. Follow your Cinnamon Bun Kit up to step 6, but don’t ‘Swiss roll’ your dough.
  2. Quarter and core your apples. Thinly slice them and place into a bowl with a little lemon juice. Toss the slices to coat each in the juice. The thinner the slices, the better the swirl will look after baking.
  3. Cut the coated dough into 12 equal strips (see picture for guidance on how we think works best).
  4. Take a strip of dough and lay apple slices along the strip, leaving about a 1cm gap at either end and overlapping the slices slightly.
  5. Fold the dough over the end of the apple and tightly roll the swirl. Pinch the dough at the end to seal the swirl.
  6. Either place into your baking tin provided or into a muffin tin for individual swirls.
  7. Brush with milk and bake as instructions state.
  8. Either top with the bun glaze or whilst still warm, brush with warm apricot jam for an elegant finish.

Hope you enjoy this twist on our classic Iced Cinnamon Bun Kit.  As ever we'd love to see if you've had a go at  our Apple Cinnamon Buns so please share them with us on Facebook, Twitter & Instagram!

 

Happy baking!

Lay apple slices on a strip of dough

Tightly roll into a swirl

The Bakedin Team




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