These apple buns are such a treat and my family has requested them many times since I first tested the recipe a few weeks ago. I was so happy with the way they came out! The buns are soft and light, and if you love all things apple like us then you’ll also love the flavour. And to make them extra special they’re topped with a caramel flavoured cream cheese icing, need I say more?
If you wanted to add some extra texture to the buttery cinnamon apple filling some chopped pecan nuts or walnuts would not be out of place in this recipe. The apple buns are best enjoyed on the day that they’re made (is there anything nicer than biting into a freshly baked bun!) although any leftovers will still be alright for nibbling on the next day. Next time the craving for a bakery treat strikes I hope you’ll give this recipe a try!
APPLE BUNS WITH CARAMEL CREAM CHEESE ICING
For the dough:
- 250ml (1 cup) full cream milk
- 7.5ml (1½ tsp) instant dry yeast
- 1 large egg
- 375g flour
- 35g castor sugar
- 2.5ml (½ tsp) salt
For the apple filling:
- 85g butter, softened
- 35g castor sugar
- 5ml (1 tsp) cinnamon
- 400g (approximately 4) apples
- 15ml (1 tbsp) sherry / apple juice / water
For the cream cheese icing:
- 75g butter, softened
- 100g light muscovado sugar (or light brown sugar)
- 1 tsp vanilla extract
- 200g smooth cream cheese
1.) Start with the dough: warm the milk and add the yeast. Leave to stand for 5 minutes. Add the egg and mix gently.
2.) Place the flour, castor sugar and salt in a large mixing bowl. Add most of the wet ingredients and mix to form a soft dough (add the remaining liquid as required). Knead the dough for 10 minutes until soft and stretchy.
3.) Lightly oil the mixing bowl. Pop the dough back in the bowl, cover and leave in a warm place for 1-2 hours until the dough has doubled in size.
4.) While the dough is rising prepare the filling. Mix the butter, castor sugar and cinnamon together until smooth and evenly combined. Set aside.
5.) Peel and core the apples and cut into 1cm cubes. Place the apple cubes in a small saucepan with the sherry/juice/water. Cook for 6-8 minutes to soften the apple slightly (don’t let it get mushy). Set aside to cool.
6.) Lightly flour your work surface. Roll the dough into a rectangle roughly 40cm x 30cm. Spread the butter and sugar mixture over the dough. Sprinkle the apple cubes over the butter layer.
7.) Starting at one of the long sides of the dough carefully roll into a log. Use a bread knife to cut the log into 12 equal slices. Lightly grease an ovenproof dish and arrange the slices inside (cut side up). Leave in a warm place for 30 minutes.
8.) Preheat the oven to 180ºC. Bake the buns for 25-30 minutes, or until golden and baked through. Set aside.
9.) To make the icing place the butter and muscovado sugar in a mixing bowl. Cream together until pale, fluffy and smooth. Mix in the vanilla extract.
10.) Add the cream cheese and mix well to ensure that all the sugar has dissolved. Spread over the warm buns and serve.