Your favourite sweet rolls reinvented with an autumnal twist, oozing with spiced apple, toffee, and a little drizzle of chocolate
Back in the summer I shared my recipe for these Pizza Rolls with you all and they went down a treat, so I thought I’d give you another roll recipe! My Toffee Apple Swirl Buns are based on the Cinnamon Buns we all know which I decided to mix up with some more autumnal flavours.
You might also be pleased that I am finally back to bread after far too many weeks of purely cake baking! Apologies for getting a little side tracked, but with all the seasonal ingredients that late summer has to offer it was hard not too. The best thing about this dough is that, even though it’s a little wet and sticky, you can make it all by hand without a mixer. Just need for about 5-10 minutes and your sticky mess will become a lovely smooth ball of dough. Now if that isn’t satisfying, I don’t know what is!
One of my favourite parts of Bonfire Night, which is just round the corner, are Toffee Apples when the outside is deliciously crunchy. Even better when there’s a layer of chocolate on top, too! This is what influenced this week’s recipe and I hope many more of you will love the taste too. I used the Baking Mad Cinnamon Roll dough base and added my own toppings as follows. The recipe says it’ll serve 7 but I found my dough actually made about 15 good sized rolls!
1 batch of the Baking Mad Cinnamon Roll dough
1 teaspoon of mixed spice
1 tablespoon soft brown sugar
1 tablespoon water
1 packet of toffees, chopped
- First prep your dough so that it can get rising using the instructions in the link above. Mixing the dough together will only take you about five minutes which is great if you’re busy with other things too. Now it’s nearing the end of October, my house is pretty cold so I heated the oven to about 50’C, then turned it off and used that as a proofing drawer for my roll dough. I gave the dough an initial proof while I prepped the filling and before I rolled it out to improve its texture and flavour.
- Now we will stew the apples! Simply core and finely chop your apples into pieces, add to a saucepan with the spice, water, and brown sugar and stir over a medium heat until nice and soft. Let this cool slightly before spreading over your rolled out dough.
- Scatter the chopped toffees over the top, roll up like a swiss roll and slice into individual rolls. I found that flouring my knife slightly helped to achieve a clean cut without ruining the shape of the roll. Lay your rolls across two prepared baking trays and leave to proof again until doubled in size. Turn your oven up to 180’C.
- Brush the tops of the Toffee Apple Swirl Buns with milk to glaze and then bake as instructed on the original recipe for about 20-25 minutes.
These Toffee Apple Swirl Buns make an incredible breakfast, especially when they’re warmed up, but they’re equally good as an afternoon snack too! I hope you enjoy them and as always, if you try them or any of my other recipes do tag me @kneadtodough, I would love to see!
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