Description
Delightfully soft and fragrant twisted cinnamon buns made with a yeasted dough, filled with a luscious cinnamon and brown sugar butter mixture, plaited into knots and baked until golden. Perfect for breakfast, brunch, or a comforting treat with tea or coffee.
Ingredients
Scale
Dough
- 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
Filling
- 150 g unsalted butter (softened)
- 200 g soft light brown sugar
- 2 tsp ground cinnamon
For Finishing
- 1 small egg (for eggwash)
- 2 tbsp icing sugar for dusting (optional)
Instructions
- Prepare the milk and butter: Place the milk in a small saucepan and gently heat it until lukewarm. Add the cubed butter into the milk, swirling occasionally, until the butter melts completely. Remove from heat and set aside to cool slightly.
- Make the dough: In the bowl of a freestanding mixer fitted with a dough hook, combine the bread flour, caster sugar, salt, and dried yeast. Pour in the lukewarm milk and butter mixture, then add the medium egg. Mix at low speed until ingredients start to come together, about 2 minutes. Increase to medium speed and continue kneading for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to the bowl.
- First proving: Transfer the dough onto a lightly floured surface and shape it into a ball. Place the dough in a clean, oiled large bowl and cover tightly with cling film or reusable kitchen wrap. Leave in a warm spot for about 1 hour, or until the dough doubles in size.
- Prepare the filling: While the dough is proving, beat the softened butter and brown sugar together in a mixer bowl on medium speed until the mixture is pale and fluffy. Lower the speed and mix in the ground cinnamon until fully incorporated. Set aside.
- Roll out the dough: Once risen, gently deflate the dough on a floured surface and stretch into a rough rectangle. Using a rolling pin, roll into a larger rectangle approximately 40 x 50 cm, with the longer side facing you.
- Add the filling and fold: Spread the cinnamon butter filling evenly over two-thirds of the dough, leaving one-third bare. Fold the unfilled third towards the center, then fold the opposite edge over it, creating layers. Press gently and roll lightly with the pin to even out and slightly stretch the dough.
- Shape the buns: Trim the edges to neaten the rectangle. Cut the dough widthwise into 12 strips, about 4 cm wide each. Cut each strip lengthwise twice to create three even strands per strip. Plait each three-strand strip and then roll it along its length to form a knotted bun. Repeat for all strips.
- Second proving: Lightly grease a 12-hole muffin tin and arrange the knotted buns inside. Cover and allow to prove again for 45 minutes to 1 hour, until doubled in size.
- Bake: Preheat the oven to 170°C (340°F). Brush each bun with the beaten egg for a golden finish. Bake on the middle shelf for 15-18 minutes, or until golden brown. Don’t worry about any filling leakage during baking.
- Cool and serve: Let the buns cool in the tin for about a minute, then transfer gently to a cooling rack to prevent sticking. Dust with icing sugar if desired, and enjoy warm for the best flavor and texture.
Notes
- Use lukewarm milk to activate the yeast without killing it.
- Make sure the butter for the filling is soft but not melted for easy mixing and spreading.
- If your kitchen is cold, proving times may be longer; find a warm spot or use the oven with the light on.
- Do not skip transferring buns from the tin to a cooling rack promptly to avoid sogginess.
- The icing sugar dusting is optional but adds a nice finishing touch and slight sweetness.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: European
Keywords: cinnamon buns, twisted cinnamon buns, homemade cinnamon rolls, sweet yeast bread, breakfast pastry, cinnamon sugar buns
