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Cinnamon apple crumble buns recipe

8 ratings

These cinnamon buns are filled with apples and topped with buttery chunks of crumble to taste just like an apple crumble! This makes a perfect autumn baking activity, so roll up your sleeves and get kneading! See method

Makes 12
Takes 1 hr 15 mins plus proving time
430 calories / serving

Ingredients

For the dough

250g plain flour
250g strong white bread flour
7g sachet fast action yeast
30g soft light brown sugar
280ml whole milk, lukewarm
1 medium egg, beaten
50g butter, softened

For the apples

15g butter
3 eating apples, (about 350-400g), peeled and cut into 1cm dice
25g light soft brown sugar

For the cinnamon butter

100g butter, softened
100g soft light brown sugar
1 tbsp cinnamon

For the crumble topping

25g cold butter
35g plain flour
40g demerara sugar
½ tsp ground cinnamon

For the icing

50g soft cheese
50g icing sugar
½ tsp vanilla extract

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
1720kj
430kcal 21%
Fat
16g 23%
Saturates
10g 50%
Sugars
25g 28%
Salt
0.3g 5%

of the reference intake
Carbohydrate 57.8g Protein 7g Fibre 2.6g

Method

Put the flours, yeast, sugars and ½ tsp salt into a large bowl. Make a well in the centre and add the warm milk and egg. Mix to form a soft, slightly sticky dough, then knead for 5 mins until smooth. Gradually add the butter and continue to knead for a further 5-10 mins until the dough is shiny and springs back to the touch. Put the dough in a lightly oiled bowl, cover and set aside to prove for roughly 2 hours, or until doubled in size. You’ll know the dough is ready when an indentation made in the dough with a finger remains.
To make the apple filling, melt the butter in a large pan. Add the apples, sugar and 3 tbsp water. Cook gently for 10-15 mins until the apples have softened and the water has evaporated. Set aside to cool.
Mix the ingredients for the cinnamon butter together with a pinch of salt.
Once the dough has risen, tip out onto a lightly floured surface, shape into a rectangle and roll out to a larger rectangle measuring roughly 50 x 40cm. Spread the cinnamon butter over the dough, right to the edges, and sprinkle over the apple evenly.
Working from one of the long edges, roll the dough up as tightly as possible into a sausage shape. Cut into 12 equal slices. Line a large baking dish, roughly 35 x 25cm with baking paper. Arrange the buns, cut side up, in the tin in four rows of three, leaving a little space around each bun. Make sure that the tails of the buns are facing inwards to avoid them unfurling when cooking. Cover loosely and set aside for up to two hours, or until doubled in size.
Meanwhile, make the crumble topping by rubbing the butter into the flour until it forms sandy clumps. Stir through the sugar and cinnamon.
Preheat the oven to gas 6, 200°C, fan 180°C. Sprinkle over the crumble topping and bake the buns for 30-35 mins until golden and no longer doughy in the centre. Check the buns after 25 mins and cover loosely with foil if they are becoming too dark. Leave to cool slightly in the tin.
To make the icing, mix the soft cheese, icing sugar and vanilla extract together until smooth. Once the buns are warm but no longer hot, transfer the icing to a piping bag, snip off the end and pipe the icing over the buns in a zigzag pattern. Serve immediately.

Tip: The buns are best eaten fresh on the day of baking but will keep for 24-hours in an airtight container.

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