Beautifully Braided Cinnamon Buns

Advertisement

There is something so comforting about the smell of freshly baked cinnamon buns wafting through the house especially when they look as stunning as these beautifully braided twists. I love making these on lazy Sunday mornings or to surprise friends at brunch. The process is a bit meditative and rewarding as you twist and shape each bun by hand resulting in bakery-worthy pastries that are impossible to resist.

I first made these when I wanted something impressive yet approachable for a family gathering. They disappeared faster than I could snap a photo and now they are my go-to for cozy mornings or any special celebration.

Ingredients

Advertisement

• Whole milk: for extra richness and a tender crumb using full-fat milk gives the best rise
• Unsalted butter: for deep flavor softened to blend evenly into dough and filling choosing a European style butter gets the dreamiest result
• Large eggs: for structure and rich color always choose the freshest eggs you can find
• Bread flour: for a chewy and soft texture higher protein gives the buns structure but all-purpose flour will work in a pinch
• Instant dry yeast: for a fast rise check the date to ensure it's fresh yeast is key to pillowy buns
• Granulated sugar: in the dough for a hint of sweetness opt for the purest fine sugar you can
• Salt: brings out all the other flavors never skip as it balances the sweetness
• Light brown sugar: for deep caramel notes in the filling pack it tight for the fullest flavor
• Ground cinnamon: the signature spice choose a fresh batch for the most fragrant aroma
• Powdered sugar: for a delicate finishing touch sift it over the cooled buns for a snow-like look
• Egg wash: a beaten egg gives the buns a shiny golden finish use a free-range egg if possible

Step-by-Step Instructions

Make the Dough:

Combine milk butter eggs bread flour yeast sugar and salt in the bowl of a stand mixer or a large bowl if mixing by hand. Mix on low with a dough hook for 2 minutes then boost to medium and mix for 6 to 8 minutes until dough is soft and pulls away from the sides. The dough should be smooth but not sticky. Add a touch more flour only if needed.

First Rise:

Shape the dough into a ball and place in a clean floured bowl. Cover snugly and let it rise at room temperature for about 45 minutes until doubled in size. The dough should feel airy and light when ready.

Prepare the Cinnamon Filling:

In a stand mixer or with a sturdy fork mix softened butter brown sugar and ground cinnamon until creamy and smooth. Taste a pinch to check for balanced cinnamon flavor. Set aside until ready to use.

Roll and Fill:

On a lightly floured work surface gently roll the risen dough into a large rectangle about 12 by 16 inches. Spread the filling evenly edge to edge so every bite gets cinnamon sweetness.

Shape the Buns:

With the long edge facing you fold one third of the dough over the center then fold the opposite side on top making a trifold. Slice dough into 12 strips about one and a half inches wide. Use a sharp knife to cut each strip lengthwise into three strands keeping them attached at the top. Gently braid the strands then coil into a bun shape tucking in the ends.

Arrange and Second Rise:

Place each braided bun on a parchment-lined baking sheet spaced evenly. Cover with a clean towel and allow to rise for around one hour or until puffed and nearly doubled.

Bake:

Preheat the oven to 350 degrees Fahrenheit as the buns near the end of the second rise. Brush the tops of the buns gently with beaten egg then bake for 20 to 25 minutes until golden and fragrant.

Cool and Finish:

Transfer warm buns to a wire rack and let cool for about five minutes. Dust with powdered sugar just before serving for a classic finish.

Pin

Advertisement

The magic here for me is in the cinnamon filling. That swirl of sugar and spice gets just the right melt packed between soft buttery layers. My kids have turned the process of braiding into a friendly competition to see who can make the prettiest shape so now it is a family tradition whenever the weather turns cold.

Storage Tips

Store these cinnamon buns in an airtight container at room temperature for up to two days. For longer storage freeze the cooled buns in a freezer-safe bag for up to one month. Reheat in the oven at 300 degrees Fahrenheit for a few minutes to refresh that bakery texture.

Advertisement

Ingredient Substitutions

All-purpose flour can be substituted for bread flour if needed but you will lose a bit of chewiness. Swap regular granulated sugar in the filling if you are out of brown sugar but consider adding a pinch of molasses for depth. For dairy-free buns use plant-based butter and milk with a neutral flavor.

Serving Suggestions

These buns are perfect as is but you can elevate them with a cream cheese glaze or serve alongside fresh berries and fruit salad. They go beautifully with a strong cup of coffee or spiced chai. For a special brunch set out a platter of these buns with whipped butter and honey for spreading.

Advertisement

Pin

Cultural and Historical Context

Braided cinnamon buns have roots in Scandinavian baking traditions where cardamom or other spices are often added to the dough. In Sweden and Finland twisted buns are a staple at coffee breaks known as fika. The intricate braiding not only looks beautiful but also ensures the filling gets swirled in every bite.

Recipe FAQs

→ How do I achieve a soft, fluffy texture?

Make sure to allow enough time for rising, and use room temperature ingredients for best dough consistency. Knead well to develop the gluten.

→ Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour for bread flour, though the texture may be slightly less chewy and structured.

→ What’s the key to even braiding?

Cut each strip as evenly as possible and braid gently, avoiding overstretching. A sharp knife and a steady hand help.

→ How can I prevent buns from drying out?

Cover the dough and formed buns with a damp towel while rising, and avoid overbaking. Check at the minimum time for doneness.

→ Can the buns be made ahead?

Yes, you can shape the buns, refrigerate overnight, and bake the next day after allowing them to come to room temperature and rise.