We've found the antidote to this rainy weather: our salted caramel apple cinnamon buns recipe

Name: We've found the antidote to this rainy weather: our salted caramel apple cinnamon buns recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 275 mL whole milk; 75 g butter, chopped; 550 g strong white flour, plus extra to dust; 7 g sachet fast-action dried yeast; 75 g caster sugar; 1 medium egg; 150 g fresh custard; 150 g Bramley apple sauce, we used Waitrose Essential; 1 tsp. ground cinnamon, plus extra to serve; 1 tbsp. icing sugar, sifted, plus extra to serve; 175 g salted caramel sauce, we used Waitrose N°1

Autumn baking just levelled up 🍏🔥

By Grace EvansPublished: 29 August 2025

Jump to recipe

An apple flavoured custard gets rolled up in a brioche-style dough and topped with a salted caramel sauce. That's your next baking project sorted!

Advertisement - Continue Reading Below

Yields:

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Ingredients

For the dough

275 ml
whole milk
75 g
butter, chopped
550 g
strong white flour, plus extra to dust
7 g
sachet fast-action dried yeast
75 g
caster sugar
1
medium egg

For the filling

150 g
fresh custard
150 g
Bramley apple sauce, we used Waitrose Essential
1 tsp.
ground cinnamon, plus extra to serve
1 Tbsp.
icing sugar, sifted, plus extra to serve

For the topping

175 g
salted caramel sauce, we used Waitrose N°1

Directions

1. Step 1For the dough, in a small pan heat the milk and butter until the butter melts. Set aside to cool until just warm. Using a freestanding mixer fitted with a dough hook, or a large bowl and a wooden spoon, mix the flour, yeast, sugar and pinch of salt.
2. Step 2Whisk the egg into the cooled milk mixture, add to the flour bowl and mix to make a soft dough (add a splash more milk if mixture looks dry). Knead on medium speed if using a mixer, or tip on to a lightly floured work surface and knead by hand for 5-10min, or until soft and springy.
3. Step 3Return dough to the bowl, cover and leave to rise in a warm place for 1hr, or until doubled in size.
4. Step 4Meanwhile for the filling, mix all of the ingredients together in a medium bowl. Grease and line a roughly 24 x 32cm roasting tin with baking parchment.
5. Step 5Roll out the dough (no need to flour work surface) to a neat 28 x 38cm rectangle. Spread over the filling. Roll up from a long edge. Cut into 12 even slices and arrange, cut-side up, in the roasting tin. Cover and leave to rise again for 45min, or until visibly puffed up.
6. Step 6Preheat oven to 180°C (160°C fan) mark 4. Bake the buns for 30-35min, or until golden.
7. Step 7Spread over the caramel sauce and leave to cool completely in the tin. Dust with icing sugar and cinnamon. Serve.

GH TIP:

You can drizzle these with a simple icing instead of the caramel sauce, if you prefer.

For more baking inspiration, we have you covered.

15 best autumn baking recipes

Grace Evans

Senior Cookery Writer

Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.

Watch Next