Braided Cinnamon Buns (Print Version)
# Ingredients:
→ Dough
01 -
4 cups (550g) bread flour
02 -
2 large eggs
03 -
1 tbsp (10g) instant dry yeast
04 -
1 cup milk
05 -
1 tsp salt
06 -
3/4 cup (1 + 1/2 sticks) unsalted butter, softened
07 -
1/4 cup (50g) granulated sugar
→ Cinnamon Filling
08 -
1 cup (200g) light brown sugar, tightly packed
09 -
1/2 cup (1 stick) unsalted butter, softened
10 -
2 tsp ground cinnamon
→ Topping
11 -
Powdered sugar for sprinkling
12 -
1 egg, beaten (for brushing)
# Instructions:
01 -
In the bowl of your stand mixer, add the milk, softened butter, eggs, flour, yeast, sugar, and salt. Start mixing gently with the dough hook for a couple of minutes. Then turn it to medium speed for about 6 to 8 minutes. The dough should pull cleanly from the bowl and feel soft but not overly wet.
02 -
Form the dough into a ball and place it in a flour-dusted bowl. Cover it with a clean kitchen cloth and leave it for around 45 minutes, or until it has puffed up and doubled in size.
03 -
As the dough rises, stir together the softened butter, packed brown sugar, and cinnamon until creamy. Use a mixer with a paddle attachment if you want, or mix by hand with a spatula or fork.
04 -
Roll the dough out on a countertop sprinkled with flour into a rectangle roughly 16 inches by 12 inches. Evenly spread the cinnamon mixture across the entire dough surface.
05 -
Fold the dough in thirds horizontally, like folding a letter. Cut it into 12 strips about 1.5 inches wide. Then slice each strip lengthwise into three, so you’ve got three thin strips for braiding.
06 -
Braid the thin strips together. Once braided, roll each one into a bun shape. Put the finished buns on a baking tray lined with parchment, spreading them out so they have room to rise.
07 -
Cover the tray of buns with a cloth and let them rest for about an hour, or until they’ve swelled up nicely.
08 -
Set your oven to 350°F. Brush your buns with the beaten egg wash and bake them for 20 to 25 minutes, or until they've got a lovely golden color.
09 -
Move the golden cinnamon buns onto a cooling rack. Wait about 5 minutes, then sprinkle them with powdered sugar and serve while they’re still warm.
# Notes:
01 -
This dish takes inspiration from a Gozney creation.
02 -
Want an alternative? You can use all-purpose flour instead of bread flour, though bread flour gives a chewier bite.
03 -
The taste is best when these buns are served warm and fresh.