Soft Braided Cinnamon Buns

I switched from regular cinnamon rolls to this braided version last winter and it totally changed my baking routine! These twisted treats seem fancy enough for special events but they're actually not much trickier than standard rolls once you get used to the braiding part.

After bringing these to a family get-together, my sister-in-law begged me to show her how to make them, and we've turned it into our Christmas Eve tradition to bake them together.

What You'll Need

• Yeast dough: You'll want a rich, soft dough as your base. This mix uses eggs, milk and butter to get that perfect softness.
• Cinnamon filling: Nothing beats the classic mix of butter, brown sugar and cinnamon for that sticky, spiced middle.
• Patience: Don't skip the rising times even though they seem long. They're key to getting that fluffy texture.
• Clean workspace: You'll find the braiding goes much smoother if you've got plenty of counter room to work with.

Pin it

How I Make Them

Perfecting The Dough

I've noticed ingredient temperature makes a huge difference with this dough. Room temp eggs and slightly warm milk get the yeast going properly. Your dough should feel smooth and come away from the bowl without sticking. If it's too sticky, just add flour one tablespoon at a time until it feels right.

Layering The Filling

What makes these different from normal cinnamon rolls is how you put the filling between layers as you fold. This creates those gorgeous swirls of cinnamon throughout. Make sure you spread your filling right to the edges for the tastiest results.

Braiding Magic

The first time I tried this I was nervous, but it's actually pretty simple once you've done it! Use a sharp knife instead of a pizza cutter for cleaner cuts. If your dough starts getting warm and sticky while you work, pop it in the fridge for about 5 minutes to firm it up again.

Second Rise Patience

Don't skip the second rise even though you'll want to. This step makes the braided buns almost double in size and turn super soft and fluffy. I just cover mine with a light kitchen towel so they don't dry out during this time.

I learned this from my grandma's Swedish neighbor who called them "kanelbullar" though she shaped them a bit differently. My first batch didn't rise properly in the middle because I rolled them too tight. Now I keep the coils looser and they puff up just right.

Serving Ideas

These look stunning with just a light dusting of powdered sugar that shows off the braiding pattern. For brunch gatherings, I put them on a wooden board with some fresh berries scattered around. They taste amazing with coffee, especially one with nutty flavors that goes well with cinnamon.

Make It Your Own

Add some orange zest to the filling for a fresh twist. Mix cardamom into the dough for a Swedish touch. Instead of thick frosting, try a simple drizzle of powdered sugar and cream - just enough sweetness without hiding the pretty pattern. During Christmas, I sometimes throw chopped pecans in the filling for extra crunch.

Practical Storage

These taste best fresh, but they'll stay good about 2 days in an airtight container. To warm them up, wrap loosely in foil and heat in a 300°F oven for 5-7 minutes. You can freeze them too - I wrap each one separately, then thaw overnight in the fridge and warm them before serving.

Pin it

Pro Tips

• Grab a ruler when cutting your strips so all your buns turn out the same size
• Let them rise fully - that's the secret to getting them super fluffy
• Want them extra gooey? Just double up on the filling
• You can do the first rise in the fridge overnight if you want fresh buns in the morning

There's something really rewarding about making these braided cinnamon buns - from watching the dough grow to creating those pretty twists. They don't just taste amazing but look really impressive too, which makes them perfect when you want to show someone you care through your baking.

Frequently Asked Questions

→ Can I prepare the dough ahead?

Sure thing! Make the dough and keep it in the fridge overnight for the first rise. Let it warm up for about half an hour before rolling and adding the filling.

→ What if I don't own a stand mixer?

You can mix in a bowl using a wooden spoon, then knead by hand on a floured countertop for around 8-10 minutes until it feels smooth.

→ Can I freeze these buns?

Totally! Pop them in the freezer either before they’ve had their second rise or after baking. For already baked ones, make sure they’re fully cooled first.

→ What should I do if my dough feels too sticky?

It might just be the weather or your flour. Sprinkle in a tablespoon of flour at a time and knead until it’s soft but not overly sticky.

→ Can I add extras like nuts or raisins?

Go for it! Toss 1/2 cup of chopped nuts or raisins into the filling for a little extra flavor and crunch.