Braided Cinnamon Buns
Cinnamon buns are a delicious treat. Unlike the rolls found in the bakery, these homemade braided cinnamon buns are impressive and loaded with cinnamon goodness. Serve them with or without a glaze.
Can you get enough cinnamon this time of the year? Whether you add them to apples, pastry, or bread, it is probably the best flavor to add to almost any recipe.
These buns are a great way to take your classic cinnamon rolls to the next level. In fact, these are so delicious that we serve them on their own.
Why make these buns?
- These cinnamon treats are a great breakfast option, as well as for parties, holidays, or family gatherings.
- These are rich, buttery, light, and loaded with cinnamon flavor.
- The recipe is very simple and easy to make, just like any other bread.
- The dough can be proofed for as little as 50 minutes in a warm oven or kept in the fridge overnight to proof, which is perfect for a weekend breakfast or on special occasions.
- Timeline and process
- Prepare the dough – 15 minutes
- Rise the dough – 45 to 60 mins up to overnight
- Fill and shape the rolls – 20 mins
- Proof the rolls – 30 to 45 mins
- Bake the rolls – 20 to 25 mins
- Glaze – 10 mins
Ingredients and substitutes
- Flour – Bread flour works best for dough as it creates a lovely soft chewy texture. But half bread and half all-purpose flour also works beautifully. Of course, you can also use only all-purpose flour.
- Instant dry yeast – I like to use instant yeast because I’ve always had great success with it.
- 2 ¼ or one package of active dry yeast
- 21 grams of fresh yeast
- Sugar – This is sweet bread dough. I use sugar, but you can use honey or maple syrup instead of sugar.
- Butter – This is an enriched dough. I like adding unsalted room-temperature butter.
- Eggs – Add a lot of flavor to the bread, give a tender crumb, and strengthen the texture.
- Milk – Enhances the flavor and tenderizes the dough, giving it a soft texture.
- Cinnamon – Use good-quality cinnamon from a trusted source that will give you that cinnamon flavor, not just the woody texture.
Step-by-step: How to Make Cinnamon Buns
Dough
- Yeast mixture – In the bowl of a stand mixer with the hook attachment, combine warm milk (110°F), yeast, honey/sugar, butter, and eggs.
- Dry ingredients – Measure the flour and salt in a bowl. Add the yeast mixture and combine well.
Pro-tip – If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
- Knead
- By hand – transfer to a well-dusted worktop and knead for 20 to 25 minutes
- Stand mixer – once all the flour is well incorporated, knead on medium speed for 18 to 20 minutes
- Bowl – When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Then, coat the surface with oil to prevent drying. And cover with a clean kitchen cloth or plastic wrap.
- Rise – Leave in a warm place. Let it rise for 30 to 45 minutes until it doubles in volume.
Pro-tip – If you place the bowl in a warm oven, with the light on, the dough will rise in just about 20 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Assemble
- Cinnamon sugar – Combine both sugars, unsalted butter, ground cinnamon, and vanilla extract. Set aside.
- Roll – Transfer the dough to a lightly floured surface. Then, roll it into a rectangle about 12 x 20 inches approximately.
Pro tip – The measurement is a guideline. You want to roll the dough to about 1/8 thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls. - Filling – Drop spoonfuls of the cinnamon mixture. Then, use an offset spatula to spread evenly, making sure to get to all the edges too.
- Fold – Pick one of the long sides and flip it over 2/3 of the dough. Then, pick the other long side and flip it over the top. Use the rolling pin to gently even the dough.
Pro tip – If possible, place the dough in the fridge for 20 minutes. This sets the butter and makes it easier to fold. - Strips – Starting from one side to the other, make 1/2-inch strips. Each bun is made of 4 strands/strips. So you should have 24 x 1/2-inch strips.
- Shape – Place two strands parallel to each other on the table and place the other two strands across, overlapping the other two in the center. Then, create a coil starting from one side to the other and then vice versa, as shown in the video or progress pictures. Make sure to tuck the ends under.
Pro tip – It is easier to watch the video or see the progress pictures and understand this braiding.
Proof and Bake
- Proof – Place the cinnamon buns on a baking sheet or a sheet pan. Place them equally spaced in the pan, leaving enough space for them to rise. Cover and leave to rise until almost doubled in volume for about 30 to 45 minutes.
Pro tip – If you place them in a warm oven, with the light only, they will rise in just 20 minutes. - Oven – About 20 minutes before baking, preheat the oven to 375°F /190°C / Gas Mark 5
- Bake – Once the buns are doubled in volume, brush each with beaten egg whites. Bake for about 20 to 25 minutes until the tops are lightly golden brown.
Pro tip – If necessary, tent the top with foil to prevent browning too much. - Cool – When done, cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Glaze (optional)
- Cream cheese frosting – Combine cream cheese, powdered sugar, and vanilla extract until smooth. Then, slather generously over the barely warm cinnamon rolls.
Pro tip – You can also serve some cinnamon rolls without glaze because these are delicious on their own, too. - Sugar glaze – Combine the powdered sugar and vanilla extract. Add just enough milk to make a thick pouring consistency. Drizzle over the cinnamon buns.
- Giant Cinnamon Roll
- How to Make Cinnamon Rolls or Homemade Cinnamon Rolls
- Cinnamon Rolls Crescent Rolls
- Chocolate Cinnamon Rolls,
- Cinnamon Apple Cake, Cinnamon Coffee Cake
Frequently asked questions
Can I use pre-made dough for braided cinnamon buns?
Yes, you can use pre-made refrigerated or frozen dough, like crescent roll dough or bread dough, to make braided cinnamon buns for quicker preparation.
Can I add nuts or raisins to the filling?
Yes, you can customize your braided cinnamon buns by adding chopped nuts, such as pecans or walnuts, and raisins or dried cranberries to the filling mixture.
How thin should I roll out the dough?
Roll out the dough to a rectangle that’s approximately 12×16 inches (30×40 cm). The thickness should be about 1/4 inch (6 mm) or slightly thinner.
How do I store leftover braided cinnamon buns?
Store leftover buns in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerate them or freeze individual portions.
Can I make braided cinnamon buns ahead of time?
Yes, you can prepare the buns up to the point of the final rise, then cover and refrigerate them overnight. In the morning, let them come to room temperature and bake as usual.
Can I use a different type of filling?
Absolutely! You can experiment with different fillings, such as cream cheese and fruit, chocolate and nuts, or even savory options like pesto and cheese.
Braided Cinnamon Buns
Cinnamon buns are a delicious treat. Unlike the rolls found in the bakery, these homemade braided cinnamon buns are impressive and loaded with cinnamon goodness. Serve them with or without a glaze.
Video
Ingredients
Rolls
- 240 g (1 cups) Milk warm
- 60 g (4 tbsp) Butter
- 100 g (2 large) Egg large
- 7 g (2¼ g) Instant dry yeast (1 packet)
- 15 g (1 tbsp) Sugar or honey
- 9 g (1 tsp) Salt
- 500 g (4 cups) Bread flour or half all-purpose flour
Cinnamon sugar filling
- 75 g (⅓ cups) Brown sugar
- 75 g (⅓ cup) White sugar
- 75 g (⅓ cups) Butter
- 2 tbsp Ground cinnamon ground
- 1 tsp Vanilla extract
- ¼ tsp Salt
Cream cheese frosting
- 228 g (1 cup) Cream cheese (8 oz)
- 25 g (¼ cups) Powdered sugar
- 1 tsp Vanilla extract
Sugar glaze
- 125 g (1 cups) Powdered sugar
- 2 – 4 tbsp Milk
- 1 tsp Vanilla extract
Method
Dough
- Yeast mixture – In the bowl of a stand mixer with the hook attachment, combine warm milk (110°F), yeast, honey/sugar, butter, and eggs.240 g Milk, 60 g Butter, 100 g Egg, 7 g Instant dry yeast, 15 g Sugar
- Dry ingredients – Measure the flour and salt in a bowl. Add the yeast mixture and combine well.500 g Bread flour, 9 g Salt
- Knead – By hand – transfer to a well-dusted worktop and knead for 20 to 25 minutes – Stand mixer – once all the flour is well incorporated, knead on medium speed for 18 to 20 minutes
- Bowl – When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise – Leave in a warm place. Let rise for 30 to 45 minutes until it doubles in volume.
Assemble
- Cinnamon sugar – Combine both sugars, unsalted butter, ground cinnamon, and vanilla extract. Set aside.75 g Brown sugar, 75 g White sugar, 75 g Butter, 2 tbsp Ground cinnamon, 1 tsp Vanilla extract, 1/4 tsp Salt
- Roll – Transfer the dough to a lightly floured surface. Roll into a rectangle about 12 x 20 inches approximately.
- Filling – Drop spoonfuls of the cinnamon mixture. Then, use an offset spatula to spread evenly, making sure to get to all the edges too.
- Fold – Pick one of the long sides and flip it over 2/3 of the dough. Then, pick the other long side and flip it over the top. Use the rolling pin to gently even the dough.
- Strips – Starting from one side to the other, make 1/2-inch strips. Each bun is made of 4 strands/strips. So you should have 24 x 1/2-inch strips.
- Shape – Place two strands parallel to each other on the table and place the other two strands across, overlapping the other two in the center. Then, create a coil starting from one side to the other and vice versa, as shown in the video or progress pictures. Make sure to tuck the ends under.
Proof and Bake
- Proof – Place the cinnamon buns on a baking sheet or a sheet pan. Place them equally spaced in the pan, leaving enough space for them to rise. Cover and leave to rise until almost doubled in volume for about 30 to 45 minutes.
- Oven – About 20 minutes before baking, preheat the oven to 375°F /190°C / Gas Mark 5
- Bake – Once the buns are doubled in volume, brush each with beaten egg whites. Bake for about 20 to 25 minutes until the tops are lightly golden brown.
- Cool – When done, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely.
Glaze (optional)
- Cream cheese frosting – Combine cream cheese, powdered sugar, and vanilla extract until smooth. Then, slather generously over the barely warm cinnamon rolls.228 g Cream cheese, 25 g Powdered sugar, 1 tsp Vanilla extract
- Sugar glaze – Combine the powdered sugar and vanilla extract. Add just enough milk to make a thick pouring consistency. Drizzle over the cinnamon buns.125 g Powdered sugar, 2 – 4 tbsp Milk , 1 tsp Vanilla extract
Notes
- The timeline is a guide and can be adjusted to your convenience.
- Use a kitchen scale when baking bread because it will give you an accurate measure.
- The dough has about 63% hydration. This means the dough is not very loose. However, the high-fat content in the dough means that the dough is very soft to work with. Chilling the dough makes it easier to work. Similarly, the bench scraper is your best working tool.
- Ideally, it would take about 45 to 60 minutes for the dough to rise and about 30 to 45 minutes for the dough to proof at room temperature. Of course, putting them in a warm oven will make the rise/proof faster, and placing them in the fridge will slow the rise/proof.
- I like to slow-proof the buns in the fridge overnight when I am making them for breakfast the next morning.
- I love to make a spread by stirring the butter, sugar, and cinnamon powder together in a bowl, but you could also brush the butter on the dough, then sprinkle the sugar and cinnamon powder if you prefer.
- For the best rise, make sure to preheat your home oven for no less than 10 minutes before baking.
- Cool the buns until barely warm; otherwise, the frosting will melt and soak into the buns.
- I like to frost only half the tray at a time and serve some without frosting. This gives people the option to choose other toppings.
- Quick cinnamon buns
- If you don’t have time to proof the rolls.
- Before you start the dough, turn the oven to 35 °C / 100°F.
- Prepare the dough and place it in an oiled bowl (step 13).
- Turn the oven off and place the bowl in the oven.
- The dough will double in size in about 20 minutes.
- Remove the dough from the oven and warm the oven again to 35 °C/100°F.
- Prepare the cinnamon rolls – fill and slice, then place them in the baking pan.
- Turn the oven off and proof the rolls in the oven for 10 minutes.
- Remove the rolls from the oven.
- Preheat the oven, then bake the cinnamon rolls as directed above.
- Overnight Cinnamon Buns
- Once you have prepared and cut the cinnamon buns, place them in the baking pan.
- Cover them with plastic or aluminum foil (to prevent them from drying out)
- Keep them in the fridge for 8 to 12 hours.
- The next morning, remove them from the oven and let them thaw for about 1 to 1 1/2 hours.
- Preheat the oven to 190 °C /375°F.
- Eggwash (optional).
- Bake for 25 to 30 minutes until golden brown.
- Make-ahead cinnamon buns dough
- Prepare the dough, but instead of proving it on the counter for an hour.
- Place the bowl in the fridge for 8 to 12 hours.
- Remove from the fridge – thaw, and proof until doubled in volume. This can take 2 to 2 1/2 hours because the dough has to thaw first.
- Once doubled, continue with the recipe above to fill, slice, proof, and bake.
- Freezing unbaked cinnamon buns
- This can be done if you want to make quick cinnamon buns on holidays and weekends without waiting hours for the rolls to thaw and proof.
- You follow the recipe above until baking.
- Bake the cinnamon rolls for just 15 minutes – they will be underbaked, of course.
- Remove them from the oven – let them cool completely.
- Once cooled, wrap with cling wrap and aluminum foil (double wrap to prevent freezer burn)
- Freeze for up to a month
- Thaw in the fridge overnight, then on the counter for an hour to bring to room temperature.
- Continue baking at 190 °C, 375°F for 15 to 20 minutes or until golden brown.
- Freezing baked cinnamon buns
- I like to freeze rather than put leftover cinnamon rolls in the fridge. The fridge dries them out.
- Once baked, cool them completely. Separate them so you can remove a few at a time.
- Place them in a freezer-safe storage bags
- Freeze for up to three months.
- Thaw them in the fridge overnight, then warm them in the oven wrapped in foil.
- My kids just put the frozen cinnamon rolls in the microwave for 30 to 45 seconds. The condensation helps keep them moist.
- Bread machine cinnamon buns – this dough can be easily made in a bread machine.
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- Pour all ingredients into the pan and set to dough cycle or manual.
- Start and let the dough run its cycle for about 9 to 10 minutes
- Continue with the recipe as shown above.
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Equipment you will need
Nutrition
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Tastes great but a lot of the butter/sugar filling melted and pooled at the bottom and started burning. Not sure why that is.
Hey Tia, Sorry to hear that. Sounds like the oven was low heat and the butter melted to the bottom taking the sugar with it. Then, of course, it will burn and caramelize at the bottom.
followed the steps exactly but some of the measurements are off. The dough was really nice and fluffy, but it was dry with not enough cinnamon/moisture. I think i’d spread really softened butter and then do cin/sugar after to really load it up.
I’m sorry to hear that Tascha. The buns will get dry if you overbake them. The sugar syrup is meant to keep the bread moist.
Awww these braided cinnamon buns look so beautful! Super delicious, and perfect for holiday breakfast.
This was such an am amazing combination on flavours and textures that I had to come back and tell you how much this recipe was boss!
I love braided breads, always so pretty and fun to make! I have never tried a braided cinnamon bun before. What a great idea!
These braided cinnamon buns are hands down the best cinnamon buns I’ve ever made. So much better than the recipe I used to use!
Thank you, Jacqueline
Wow!! The braid on these are absolutely stunning. Totally takes them to the next level – on top of being absolutely delicious!
Veena, these braided cinnamon buns are the most beautiful and delicious cinnamon “rolls” ever. We loved them so much that I’m planning to make them again for breakfast on Black Friday while we do the Christmas tree.
Thank you so much Enri.
Ooh I’ve been seeing these going around on instagram lately and I love this technique for cinnamon rolls. They are so pretty!
I love the option of the sugar glaze or cream cheese frosting. These are perfect to bring to a Sunday brunch with the family.