Caramel Apple Cinnamon Buns

• milk↗320ml ml

  (any milk works), plus a little more

• cold butter↗50g g

  cut into cubes

• strong white bread flour↗500g g

  plus extra for dusting

• instant dry yeast↗7g sachet g
• light brown soft sugar↗2 tbsp tbsp
• vegetable oil↗

  for rising

• apples for eating↗3 medium

  peeled, cored, cut into 1 cm cubes

• butter↗knob of
• light brown soft sugar↗2 tbsp tbsp
• butter↗100g g

  softened

• light brown soft sugar↗100g g
• vanilla extract↗2 tsp tsp
• cinnamon↗1 tbsp tbsp
• soft cheese↗150g g
• powdered sugar↗150g g
• кориця↗large pinch of
• карамель↗3 tbsp canned

Step-by-step instructions

1. 1

   Prepare the dough for the buns a day before baking, if you have time – it will develop a better flavor. Warm the milk in a saucepan until steaming, but do not bring to a boil. Add the butter and whisk the saucepan for 1‑2 minutes, until the butter melts and the milk cools slightly. It should be only warm.

2. 2

   Place the flour in a large bowl or mixer bowl. Add the yeast and sugar on one side of the bowl, and ½ tsp salt on the other. Mix, then pour in the warm buttered milk. Knead until the ingredients form a soft dough (it should be slightly sticky), then turn it onto a lightly floured surface and knead by hand for 8‑10 minutes, or use a mixer for about 5 minutes. The dough will become elastic and soft – it can be stretched without tearing immediately (this means the gluten has developed). Lightly oil the bowl, place the dough in it and cover. Let it rise at room temperature for several hours, or until it doubles in size. Or refrigerate overnight.

3. 3

   To make the apple filling, cook the apples, butter, sugar and 1 tbsp water in a saucepan for 5‑10 minutes, until soft and sticky. If the pan looks dry or the sugar starts to caramelize, add a little more water. Let it cool.

4. 4

   If the dough has been chilled, remove it from the fridge 30 minutes before shaping. For the brown butter, mix butter, sugar, vanilla and cinnamon with a pinch of salt. Place the dough on a lightly floured surface, form a rough rectangle, then roll out to about 50 × 40 cm. Spread the brown butter over the dough, spreading it to the edges. Spoon the apple filling onto it.

5. 5

   Working from one of the longer sides, roll the dough as tightly as possible into a sausage shape. Cut into 12 equal pieces. To make this easier, first cut the dough crosswise in half, then each half into three parts, then each part in half. Line a large round baking dish or pan (about 33 cm) with parchment. Arrange the buns seam side up in the pan. Ensure the “tails” of the buns (where the dough is open) are tucked into the center of the pan so they don’t spread during baking. Leave a little space between each bun, as they will rise. Cover loosely and let rise for 30 minutes‑2 hours (depending on kitchen temperature), until the buns have risen and touch each other. Preheat the oven to 200 °C/180 °C fan/gas 6.

6. 6

   Bake for 35‑40 minutes until golden brown. Check the buns after 25 minutes – if the centre is still a bit raw and the edges are browning, cover with foil and continue baking. Let cool in the pan while you prepare the glaze.

7. 7

   Mix the cream cheese, powdered sugar and cinnamon. Spread on the buns while they are still slightly warm so the glaze drips in a spiral without fully melting. If needed, thin the caramel with a few drops of milk, then drizzle over the glaze. Let set for 30 minutes before serving.