Thank you Jamie Oliver for being there when I had some spare apples and needed a one-pan bun recipe. These are cinnamon buns with an added fruity freshness and sticky toffee goodness. I didn't have any dried apple so just used a bit more fresh apple.

Makes 12

7 g dried yeast

300 ml warm water (40C)

500 g white flour

1 tsp sea salt

4 apples

100 g dried apple slices, optional

1 Tbsp cinnamon

1 Tbsp vanilla extract

100 g demerara sugar, plus extra for sprinkling

100 g soft butter

In a jug mix the yeast and water and leave for a few minutes until frothy.

Mix the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Bring together to form a shaggy dough, then knead on a floured surface for 10 minutes until smooth and elastic.

Shape into a ball and place in an oiled bowl. Cover with a damp tea towel or cling film and leave to rise for at least an hour, until double in size.

Peel, core and finely slice the apples and chop the dried apple. Scrunch up in a bowl with the cinnamon, vanilla and sugar.

When the dough has proven, punch down and stretch it out on an oiled surface to 50 cm long and 30 cm high. Evenly spread over the soft butter followed by the apple mix and drizzle over any juices.

Roll up from the long end closest to you. Slice into 12 pieces.

Butter the inside of a 28 cm ovenproof pan and sprinkle the bottom with sugar. Arrange the rolls in the pan cut side up. I fit 9 around the outside and 3 in the middle. Cover and leave to prove again for an hour or so.

Preheat oven to 180C. Sprinkle a little more demerara sugar on top and bake at the bottom of the oven for 30 minutes, until golden on top.

Turn out onto a board to serve. The sticky juices on the bottom will turn into caramel on top and it's oh so good.