Giant cinnamon bun

Giant cinnamon bun
  • Serves icon Serves 8
  • Time icon Hands-on time 30 min, plus cooling

Our giant cinnamon bun is made to tear and share. With a zesty orange glaze and sprinkles, it’s perfect for brunch or a festive breakfast.

We’ve nabbed the recipe for Gail’s Bakery’s cinnamon buns, too.

Nutrition: per serving

Calories
573kcals
Fat
29.6g (16.7g saturated)
Protein
7g
Carbohydrates
68.4g (43.9g sugars)
Fibre
2.3g
Salt
1.4g
Calories
573kcals
Fat
29.6g (16.7g saturated)
Protein
7g
Carbohydrates
68.4g (43.9g sugars)
Fibre
2.3g
Salt
1.4g

Ingredients

  • 100g unsalted butter, softened, plus an extra knob
  • 3 eating apples, chopped into small cubes about 1cm
  • 100g soft brown sugar or light brown muscovado sugar
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 x 350g 6-packs Jus-Rol croissant dough
  • 150g icing sugar
  • Zest and juice 1 clementine
  • Sugar sprinkles (optional)

You’ll also need

  • 23cm springform cake tin, lined

Method

  1. Melt the knob of butter in a non-stick frying pan, add the apple cubes and fry for 4-5 minutes until golden brown, stirring so they don’t catch.
  2. Meanwhile, in a small bowl, mix the sugar, vanilla and cinnamon until combined.
  3. Heat the oven to 160ºC fan/ gas 4. Unroll the dough onto the worktop, then pinch together the perforations but leave as 2 separate rectangles of dough.
  4. Spread the butter over the 2 pieces of dough, to cover them, then sprinkle with the cinnamon/ vanilla sugar. Divide the apple between the dough rectangles, scattering it over the sugar but leaving a little border all around. Roll each up from a long edge to make a long sausage. Coil one sausage of dough to make a swirl, then transfer to the lined cake tin base (unclipped). Arrange the second sausage of dough around the first coiled swirl, then clip on the cake tin sides.
  5. Put the tin on a baking tray, then bake for 35-40 minutes. Cool in the tin for 10 minutes, then unclip and cool on a rack.
  6. To serve, mix the icing sugar with a little of the orange juice to make a thick, drizzly icing, then spoon liberally over the bake. Decorate with orange zest and, if you like, sugar sprinkles.

Recipe By

Amanda James, Jen Bedloe and Jess Meyer

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