I am so excited about these Spiced Apple Breakfast Buns, that were made up on the spot this morning when I needed to make a sick husband and daughter feel just a little better. They do say an apple a day keeps the doctor away.
It’s a take on my classic Chocolate Cinnabun recipe which is a favourite weekend breakfast in our house. I substited all the chocolate for something a little more festive and a little healthier. And the kitchen smelled so delicious whilst they were being cooked.
So, firstly you will need to make a batch of bread dough. I always use a packet mix (*look away Mr Hollywood, look away*) because it requires barely any measuring at all and after three hours sleep you don’t want to be staring at teaspoons and scales and so forth. Once it has been proved, roll out into a rectangle that is roughly the size of a baking tray and about 5mm thick.
Smear the entire thing in a good layer of apple sauce (I used an entire jar) then sprinkle with a teaspoon or two of mixed spice. It’s a personal taste thing.
Roll the dough up along the longer side, as tight as you can without letting too much of the sauce squidge out.
Slice up your ‘swiss roll’ into pieces about 2.5cm thick, then place on their sides (so that the appley spiral shape faces up) in a deep-sided baking dish. I use a round dish because it looks prettier, but I have used a rectangular tray before. The pieces will expand into each other and support each other in the oven so you need a dish that is a good fit.
Bake in a preheated oven at 175C for about 20 minutes until all the dough is cooked and golden. Remove and cool. Feel free to drizzle the whole with icing. Eat whilst warm.