Apple cinnamon buns recipe

Add the milk (170 ml) to a small saucepan over medium heat until just warmed through.

Empty the contents of the dough mix sachet (1 box) into a bowl. Add the butter (50 g), egg (1), and 170ml lukewarm milk. Mix until fully combined. Knead for 10 minutes, until the dough is smooth and elastic. Place into a clean bowl, cover, and rest in a warm place for 1 hour, or until the dough has doubled in size.

While the dough is resting, add the apples (200 g), water (100 ml), lemon juice (1/2) and sugar (20 g) to a small saucepan over medium heat and simmer for 10 minutes, until the apples are soft and falling apart. Mash together with a fork or potato masher and leave to cool.

Meanwhile, add the softened butter (30 g) and cinnamon sugar sachet to a mixing bowl and cream together. Stir in the cooled apple butter (80 g).

Once the dough has risen, roll it out on a floured (as needed) work surface into a rectangle about 30cm x 20cm, with the long side facing you. Spread the apple butter filling evenly over the dough, going right to the edges.

Roll the dough tightly into a log shape (like a Swiss roll), then cut evenly into 8 slices. Place the rolls into a 20cm square baking tin lined with greaseproof paper. Cover with a damp tea-towel and let rise in a warm place for 30 minutes. Alternatively, cover with cling film and pop into the fridge overnight, ready to bake in the morning. In the morning, remove the buns from the fridge for 1 hour before you want to bake, until the buns are puffy and have expanded.

Preheat the oven to 180°C/160°C fan/gas mark 4.

Bake the buns for 25–30 minutes, or until golden brown. Remove from the oven and spread the salted caramel sauce (2 tbsp) over the warm buns. Let cool slightly.

Mix the icing sugar sachet with milk (1 tsp) and butter (5 g) until smooth, and drizzle over the buns. Scatter with the nuts (80 g).