Is there anything more enticing than the aroma of freshly made cinnamon buns! One of the most fragrant of all kitchen scents, cinnamon is delicious warmth and comfort, swirled here into one of the most addictive breakfast items ever created.
With a dough that’s more biscuit-like than most cinnamon bun recipes, these are made without yeast, instead using baking powder for leavening. Essentially a quick bread-type dough, these are ready in about an hour. What a great way to start any weekend!
This recipe is adapted from cranberry biscuit cinnamon buns to include diced & sautéed pieces of apple, in place of the cranberries. Who doesn’t love apples & cinnamon!
Instead of icing, I opted to really go crazy with these, and use a toffee glaze from little sticky toffee puddings. Sometimes you just have to go for it!
If you don’t like the idea of the toffee glaze, cream cheese icing would also be fantastic. However you decide to frost them, try making these for a weekend breakfast… especially useful to get sleepy heads out of bed~
Toffee Glazed Apple Cinnamon buns
Cinnamon buns go extreme with chunks of apple and a rich, toffee glaze!
- 1/3 cup unsalted butter, very soft
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 golden delicious apple, peeled & diced into small pieces
- 2 teaspoons unsalted butter, to sauté the apples
- 2 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted cold butter, cut into small cubes
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 cup brown sugar
Preheat oven to 425ºF and spray a 12-cup muffin pan.
In bowl, mash together the butter, brown sugar & cinnamon until blended, set aside; you do want this very soft, to be easily spreadable on the dough.
In a small skillet over medium heat, melt the butter and add the diced apples, cooking for 3 - 4 minutes, just to start softening them. Set aside to cool.
In large bowl, combine flour, sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until mixture is crumbly. Pour in milk, and stir with a fork until a soft dough forms.
Turn out onto lightly floured surface and knead lightly until smooth. Keeping surface floured, roll out to 16 x 10-inch rectangle; spread with filling and sprinkle with apples, pressing them down lightly in the brown sugar filling, and leaving a 1-inch border along 1 long edge.
Starting at opposite edge, roll up jelly roll style, and pinch the seam to seal. Cut into 12 slices. Place cut side down in prepared muffin pan.
Bake for 20 - 25 minutes or until rolls are browned in the center. Remove from oven and let cool in the pan.
While buns are cooling, combine the butter, heavy cream and brown sugar in a small pot. Bring to the boil, then turn down to a medium-low simmer and cook for 8 minutes. It will thicken as it cools.
Drizzle with as much/little glaze as you like, serve and enjoy!