Prue Leith’s Apple and Cinnamon Buns

Serves: 8
Difficulty: Easy
Hands-On Time: 30 mins
Baking Time: 20 – 25 mins
  • Ingredients
  • Method
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Step 1
Preheat the oven to 200°C/180°C fan/Gas Mark 6.

Step 2
To make the filling, combine the ingredients in a small saucepan and heat gently until the butter melts. Cook for 4-5 minutes or until the apples are just soft and then remove from the heat and allow to cool but not to set solid, it needs to be spreadable.

Step 3
To make the dough, combine the flour, spices and salt and then gradually add in the milk and melted butter. Mix well until combined and then knead briefly until smooth.

Step 4
Flour the surface well and roll out the dough to approximately 45cm by 25cm. Using a spoon, spread the cooled apple and cinnamon mixture over the dough, right to the edges.

Step 5
Starting from one of the long sides, roll the dough into a tight, long sausage. Grease the bottom and sides of the tin and then slice the dough into 8 evenly sized pieces. Turn them onto their ends to show the swirl. Arrange them evenly in the tin, with 7 around the edge and one in the centre.

Step 6
Place in the oven and bake for 20-25 minutes or until risen and golden.

Step 7
While the rolls are baking, combine the icing ingredients together and beat well until smooth. Spoon into a piping bag and set aside. Finely chop the pecans and set aside.

Step 8
Once the cinnamon rolls are baked, allow to cool for 5 minutes and then remove from the tin.

Step 9
Heat the apple jelly in a pan until melted, then brush over the top of the buns to glaze.

Step 10
Drizzle over the icing and sprinkle over the chopped pecans. Serve.