When you want to create the ultimate fall breakfast treat that combines the classic comfort of cinnamon rolls with the irresistible flavors of toffee apples, these Toffee Apple Cinnamon Buns are pure autumn magic in pastry form. Imagine soft, pillowy dough swirled with cinnamon sugar and tender apple pieces, then topped with a sticky toffee glaze that caramelizes into golden perfection and creates those crispy, candy-like edges that everyone fights over. Each bite delivers warm cinnamon, sweet apples, rich toffee, and that perfect pull-apart texture that makes cinnamon buns so beloved. These aren’t your ordinary breakfast pastries, they’re a special occasion treat that’s perfect for holiday mornings, weekend brunches, or any time you want to make something that will have everyone gathering around the kitchen in anticipation. The combination of apples and toffee takes traditional cinnamon rolls to spectacular new heights, and the intoxicating aroma while they bake will have your entire household following their noses to the kitchen.
Serving Quantity: 12 servings (12 large buns)
Cooking Time: 3 hours (30 minutes prep, 2 hours rising, 30 minutes baking)
Nutritional Information per serving:
1. Calories: 485
2. Protein: 7g
3. Carbohydrates: 68g
4. Fat: 21g
5. Fiber: 2g
6. Sugar: 38g
7. Sodium: 285mg
Ingredients You Need:
For the Dough:
1. 4 cups all-purpose flour, plus more for dusting
2. 1/4 cup granulated sugar
3. 1 packet (2.25 teaspoons) instant yeast
4. 1 teaspoon salt
5. 1 cup whole milk, warmed to 110 degrees
6. 1/4 cup butter, melted
7. 2 large eggs, room temperature
For the Apple Filling:
8. 3 medium apples, peeled and diced small
9. 2 tablespoons butter
10. 1/4 cup brown sugar
11. 1 teaspoon cinnamon
12. Pinch of salt
For the Cinnamon Sugar Filling:
13. 1/2 cup butter, softened
14. 3/4 cup brown sugar, packed
15. 2 tablespoons ground cinnamon
16. 1/4 teaspoon nutmeg
For the Toffee Glaze:
17. 1 cup brown sugar, packed
18. 1/2 cup heavy cream
19. 1/4 cup butter
20. 1 teaspoon vanilla extract
21. Pinch of salt
22. 1/4 cup toffee bits (optional, for extra crunch)
Make the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the flour, granulated sugar, instant yeast, and salt. Mix briefly to combine the dry ingredients. In a separate bowl or measuring cup, whisk together the warm milk, melted butter, and eggs. The milk should be warm but not hot, around 110 degrees Fahrenheit, which is just warm to the touch. Pour the wet ingredients into the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for about 6 to 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
First Rise
Shape the dough into a ball and place it in a large greased bowl, turning once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 to 1.5 hours until doubled in size. The dough should be puffy and when you press a finger into it, the indentation should remain. This rise develops the flavor and creates that soft, fluffy texture.
Prepare the Apple Filling
While the dough rises, prepare the apple filling. Peel and dice the apples into small pieces about a quarter inch in size. Melt the butter in a large skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and a pinch of salt. Cook for about 5 to 7 minutes, stirring occasionally, until the apples soften and release their juices and the mixture becomes thick and syrupy. The apples should be tender but still hold their shape. Remove from heat and let cool completely. Cooking the apples first prevents them from releasing moisture into the buns during baking.
Make Cinnamon Sugar Filling
In a medium bowl, mix together the softened butter, brown sugar, cinnamon, and nutmeg until you have a smooth, spreadable paste. The mixture should be thick and well combined. Set this aside at room temperature so it stays spreadable. This classic cinnamon filling is what makes these buns taste like the best cinnamon rolls you’ve ever had.
Roll Out the Dough
Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle approximately 18 inches wide by 12 inches tall. Try to maintain even thickness throughout, about a quarter to a half inch thick. The edges don’t need to be perfect. If the dough springs back, let it rest for 5 minutes and try again.
Add Fillings
Spread the cinnamon sugar butter mixture evenly over the entire surface of the dough, leaving about a half-inch border along one of the long edges. Use a spatula or the back of a spoon to spread it right to the other three edges. Distribute the cooled apple filling evenly over the cinnamon mixture, spreading it out so every roll will have apples. Press the apples gently into the dough so they stick.
Roll and Cut
Starting from the long edge opposite the border you left, tightly roll the dough into a log, keeping the roll as tight and even as possible. When you reach the end, pinch the seam to seal. Position the log seam-side down. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1.5 inches thick. Dental floss works great because it slices through without squishing the rolls.
Prepare Baking Pan
Grease a 9×13 inch baking pan generously with butter or cooking spray. You can also line it with parchment paper for easier removal. Arrange the cut rolls in the pan, placing them cut-side up with a little space between each one. They’ll expand and touch during the second rise and baking, which is exactly what you want.
Second Rise
Cover the pan loosely with plastic wrap or a kitchen towel. Let the rolls rise in a warm place for about 45 minutes to 1 hour until puffy and almost doubled in size. They should look soft and pillowy and have expanded to touch each other. While they’re rising, preheat your oven to 350 degrees Fahrenheit.
Bake the Buns
Remove the cover from the risen buns. Place the pan in the preheated oven and bake for 25 to 30 minutes until the tops are golden brown and the buns are cooked through. If you have an instant-read thermometer, the internal temperature should reach about 190 degrees Fahrenheit. The buns should smell incredible and be golden all over.
Make the Toffee Glaze
While the buns bake, make the toffee glaze. In a medium saucepan, combine the brown sugar, heavy cream, and butter. Bring to a boil over medium heat, stirring constantly. Once boiling, let it boil for 2 to 3 minutes without stirring. The mixture will become thick and glossy. Remove from heat and stir in the vanilla extract and a pinch of salt. The glaze should be thick and pourable, like warm caramel sauce.
Glaze the Hot Buns
As soon as the buns come out of the oven, pour the hot toffee glaze evenly over the top, making sure to cover all the buns. Use a spoon or spatula to spread it into any gaps. The glaze will soak into the hot buns and create that sticky, toffee-like coating. Sprinkle toffee bits over the top if using. Let the buns sit for about 10 minutes to allow the glaze to set slightly before serving.
Serve Warm
These buns are absolutely best served warm when the toffee glaze is still gooey and the buns are soft and tender. Use a spatula to lift them out of the pan, or just dig in with forks. The combination of cinnamon, apples, and toffee is absolutely heavenly.
Helpful Tips for Success:
1. Warm milk between 105 to 115 degrees Fahrenheit activates yeast perfectly without killing it.
2. Let dough rise in a turned-off oven with the light on for the perfect warm environment.
3. Cook the apples first to remove excess moisture that would make the buns soggy.
4. Room temperature ingredients mix more easily and create better dough texture.
5. Use a sharp knife or dental floss to cut rolls without squishing them.
6. The buns can be assembled the night before and refrigerated, then brought to room temperature before baking.
7. Freeze unbaked rolls after the second rise, then thaw and bake when needed.
8. Granny Smith or Honeycrisp apples work best for their tartness and firm texture.
9. Don’t overbake or the buns will be dry, pull them when just golden brown.
10. Add the toffee glaze while buns are hot so it soaks in and creates that sticky coating.
11. Leftover buns can be reheated in the microwave for 15 to 20 seconds.
12. Make cream cheese frosting instead of toffee glaze for a different but equally delicious topping.
13. Use bread flour for even fluffier, softer buns with more structure.
14. Store cooled buns covered at room temperature for up to 3 days.
15. These freeze beautifully for up to 3 months, thaw and reheat before serving.
