Using store-bought puff pastry cuts down on prep time without sacrificing flavor.


  • Frozen puff-pastry dough, or puff-pastry sheets (thawed)
  • 1 stick butter (room temperature, or softened)
  • 1/3 cup sugar
  • 1 apple
  • 1/2 cup light brown sugar
  • 1 1/2 Tsp. cinnamon
  • 1/2 Tsp. Salt
  • 1 Tsp. vanilla extract
  • 2 Tsps. apple cider, apple juice, maple syrup or water


    Preheat oven to 350° F.

    Whip the butter and sugar together. Drop a spoonful of the sugar-butter mixture into individual cups of a muffin or cupcake pan. This will turn into the caramel on top!

    Chop and dice the apple into small pieces. The pieces don't have to be exactly the same size, but make sure there are no large chunks. Place the diced-apple pieces in a medium-size bowl and add the cinnamon, salt and brown sugar. Toss to combine.

    Add the vanilla extract and apple cider or apple juice (you can also use maple syrup or water). This should just slightly moisten the sugar but it should still be fairly dry.

    On a floured board, or a piece of parchment paper, use a rolling pin to roll out half of the puff pastry. You don't have to roll it out very much, just lengthen it a little and help form it into a large rectangle. Place half of the apple-spice mixture on the top half of the pastry, and then roll it up like a jelly roll. Cut into 6 even pieces. Place each piece on top of the sugar-butter mixture in the cupcake pan. Repeat with the other half of the puff pastry and apples.

    Bake 25 to 30 minutes until golden brown.

    Let cool for 3 to 5 minutes. If you let the buns cool longer, the caramel will harden and make it very hard to unmold. After 5 minutes, invert them onto a plate and spoon out any extra filling or caramel left in the tin over the buns.

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