Braided Cinnamon Buns
Calories: 17
Adjust Servings Here: 6 rolls
Description
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.
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
Instructions
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
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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