Ingredients
1 medium Granny Smith apple, peeled and chopped1 tablespoon thawed apple juice concentrate2/3 cup plus 2 tablespoons sugar, divided 1-1/2 teaspoons ground cinnamon3-1/4 cups all-purpose flour1-1/4 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1-1/4 cups buttermilk6 tablespoons butter, melted, divided 1/4 cup brickle toffee bitsGLAZE:1-1/2 cups confectioners’ sugar3 tablespoons thawed apple juice concentrate2 tablespoons brickle toffee bits
Preparation
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.
