Cinnamon and apple iced buns and toffee and marmalade iced buns

Two varieties of sticky buns filled with gorgeous apple and orange flavours. Tricky to eat but no less of a treat for it.

For this recipe you will need: a freestanding mixer fitted with a dough hook, 2 baking trays, a food processor and a sugar thermometer.

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For the dough

  • 200ml/7fl oz full-fat milk
  • 2 medium free-range eggs, lightly beaten
  • 735g/1lb 9½oz very strong bread flour, plus extra for dusting
  • 80g/2¾oz caster sugar
  • 1¼ tsp salt
  • 3 tsp fast-action dried yeast
  • 80g/2¾oz unsalted butter, softened

For the toffee crème pâtisserie

For the citrus marmalade

For the spiced apple compôte

For the crème Chantilly

For the royal icing