Braided Cinnamon Buns
Delightfully soft and tender braided cinnamon buns filled with a caramelly cinnamon-sugar ribbon, perfect for brunch and gifting.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1 cup warm milk (about 100–110°F / 38–43°C) Keep it warm, not hot, to avoid killing the yeast.
- 1/2 cup unsalted butter, melted Plus a little for brushing.
- 2 large eggs
- 1/2 teaspoon salt
Filling Ingredients
- 1 tablespoon ground cinnamon
- 1/4 cup packed brown sugar Use light or dark, depending on flavor preference.
- 1/4 cup chopped walnuts or pecans Optional.
- 1 egg for egg wash
- Powdered sugar for dusting Optional.
Instructions
Preparation
- In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast on top and let sit for 5–10 minutes until frothy.
- In a large bowl, whisk together flour and salt. Add the yeast mixture, melted butter, and eggs. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise for 1–2 hours until doubled in size.
Shaping and Baking
- Punch down the dough and roll it into a rectangle roughly 12x18 inches.
- Brush the surface with melted butter and sprinkle cinnamon, brown sugar, and nuts if using.
- Starting from a long edge, roll the rectangle tightly into a log and slice the log lengthwise down the middle.
- Twist the two halves together, tuck the ends, and place in a greased baking dish.
- Cover and let it rise for about 30 minutes while preheating the oven to 350°F (175°C).
- Brush with beaten egg and bake for 25–30 minutes until golden brown.
- Let cool for 15 minutes before dusting with powdered sugar, slicing, and serving.
Notes
Store cooled buns in an airtight container for up to 2 days. Refrigerate for up to 4 days. Freeze for up to 2 months. Use warm but not hot liquids to avoid killing the yeast.