Name: Twisted Cinnamon Buns Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 2 h 30 min
Cuisine: European
Ingredients: 250 ml milk (any type); 60 g unsalted butter (cubed); 500 g strong white bread flour; 15 g fast-action dried yeast; 100 g caster sugar; 1 tsp salt; 1 medium egg; 150 g unsalted butter (softened); 200 g soft light brown sugar; 2 tsp ground cinnamon; 1 small egg (for eggwash); 2 tbsp icing sugar for dusting (optional)

Ingredients

250 ml milk (any type)

60 g unsalted butter (cubed)

500 g strong white bread flour

15 g fast-action dried yeast

100 g caster sugar

1 tsp salt

1 medium egg

150 g unsalted butter (softened)

200 g soft light brown sugar

2 tsp ground cinnamon

1 small egg (for eggwash)

2 tbsp icing sugar for dusting (optional)

Instructions

Step 1: Heat the milk in a small saucepan until lukewarm. Add the cubed butter and swirl occasionally until melted. Remove from heat and set aside.

Step 2: In a stand mixer with a hook attachment, combine the flour, sugar, salt, and yeast. Add the milk and butter mixture and the medium egg. Mix on low speed until the dough begins to form, about 2 minutes.

Step 3: Increase the mixer speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to the bowl.

Step 4: Place the dough on a lightly floured surface, shape into a ball, and transfer to a greased bowl. Cover with cling film or kitchen wrap and leave in a warm place for about an hour, or until doubled in size.

Step 5: Meanwhile, prepare the filling by beating the softened butter and brown sugar on medium speed until pale and fluffy. Lower the speed and mix in the ground cinnamon. Set aside.

Step 6: Knock the risen dough down on a floured surface and stretch it into a rough rectangle. Roll it out to approximately 40 x 50 cm with the longer side facing you.

Step 7: Spread the cinnamon filling over two-thirds of the dough, leaving one-third clean. Fold the clean part toward the middle, then fold the other end over it. Use a rolling pin to flatten and slightly stretch the dough.

Step 8: Trim the edges with a sharp knife or pizza cutter. Cut the dough into 12 equal strips widthwise (about 4 cm each). Cut down the length of each strip twice to create three strands, then plait each and roll into a knot. Repeat for all strips.

Step 9: Grease a 12-hole muffin tin and place each knot inside. Cover and let prove for 45 minutes to 1 hour until doubled in size.

Step 10: Preheat the oven to 170°C. Brush the buns with the eggwash and bake on the middle shelf for 15-18 minutes until golden brown. Remove from oven, cool briefly in the tin, then transfer to a wire rack. Dust with icing sugar if desired and enjoy warm.

Tips & Variations

Use whole milk for richer buns or plant-based milk for a dairy-free option.

For a stronger cinnamon flavor, add an extra teaspoon to the filling.

Try adding chopped nuts or raisins to the filling for added texture.

Use a kitchen towel instead of cling film for proving to allow the dough to breathe.

FAQs

Can I make the dough by hand instead of using a mixer?

Yes, you can knead the dough by hand for about 10-15 minutes until it becomes smooth and elastic. It may take a bit longer but will yield the same delicious results.

Why is the dough folded and plaited instead of rolled and sliced like regular cinnamon buns?

The folding and plaiting create a unique twisted shape that offers more texture and visual appeal. This technique also helps distribute the cinnamon filling more evenly throughout each bun.