- 1 medium Granny Smith apple, peeled and chopped
- 1 tablespoon thawed apple juice concentrate
- 2/3 cup plus 2 tablespoons sugar, divided
- 1-1/2 teaspoons ground cinnamon
- 3-1/4 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups buttermilk
- 6 tablespoons butter, melted, divided
- 1/4 cup brickle toffee bits
- 1-1/2 cups confectioners' sugar
- 3 tablespoons thawed apple juice concentrate
- 2 tablespoons brickle toffee bits
- Preheat oven to 400°. In a microwave-safe bowl, combine apple and apple juice concentrate; microwave, covered, on high for 1-2 minutes or until tender. Drain; cool slightly. In a small bowl, mix 2/3 cup sugar and cinnamon.
- In a large bowl, whisk flour, baking powder, baking soda, salt and remaining sugar. Stir in buttermilk and 2 tablespoons melted butter just until moistened. Turn onto a lightly floured surface; knead until smooth, 2-4 minutes.
- Roll dough into a 12x9-in. rectangle. Brush with 2 tablespoons melted butter to within 1/2 in. of edges; sprinkle with sugar mixture, apple and toffee bits. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices.
- Place in a greased 9-in. square or round baking pan, cut side down. Brush with remaining melted butter. Bake 22-28 minutes or until golden brown.
- Cool 5 minutes on a wire rack. In a small bowl, mix confectioners' sugar and apple juice concentrate until smooth. Spread over buns; sprinkle with toffee bits. Serve warm. Yield: 8 cinnamon buns.
Reviews for Toffee Apple Cinnamon Buns
"Delicious recipe, but when we made it exactly as the recipe called for, it made more of a biscuit dough, than a cinnamon bun recipe. I added a bit more flour and tried half of it as cinnamon buns, and half as a coffee cake. The flavor was out of this world, the consistency was just a bit off."