Braided cinnamon treat (Print Version)
# Ingredients:
→ Dough
01 -
1 tbsp (10g) instant dry yeast
02 -
1/4 cup (50g) granulated sugar
03 -
4 cups (550g) bread flour
04 -
1 cup milk
05 -
1 tsp salt
06 -
3/4 cup (1 + 1/2 sticks) softened unsalted butter
07 -
2 large eggs
→ Cinnamon Filling
08 -
1/2 cup (1 stick) softened unsalted butter
09 -
2 tsp ground cinnamon
10 -
1 cup (200g) packed light brown sugar
→ Topping
11 -
Powdered sugar for dusting
12 -
1 beaten egg (for egg wash)
# Instructions:
01 -
In the bowl of a stand mixer, toss in the milk, softened butter, sugar, salt, eggs, yeast, and bread flour. Start on a low speed using the dough hook for a couple of minutes. Then crank it up to medium for 6-8 minutes. The dough should form and pull away from the sides—soft and not overly sticky.
02 -
Shape the dough gently into a round ball. Place it into a clean, floured mixing bowl. Cover with a kitchen towel and let it sit quietly for around 45 minutes until it’s nice and puffed up to double its size.
03 -
While waiting on the dough, take a minute to whip together the brown sugar, cinnamon, and butter. You can do this in a bowl with a fork or a paddle mixer if you like.
04 -
Dust your counter lightly with flour and roll the dough into a rectangle, about 12 by 16 inches. Use a spatula or knife to spread the cinnamon filling all over the surface.
05 -
Bring the long side of the dough toward you and fold it in thirds, like you're folding a letter. Cut across the width into 12 roughly equal strips, around 1.5 inches wide. For each strip, slice it lengthwise into three thin strands so you’re ready to braid.
06 -
Braid each set of strands carefully, then roll them up into tight little buns. Place each braid onto a baking sheet lined with parchment, spacing them out to let them rise again.
07 -
Cover the baking sheet with a towel and let those shaped buns rise for about an hour, or until they double in size again.
08 -
Set your oven to 350°F to preheat. Brush the tops of the risen buns with the egg wash. Bake for around 20-25 minutes until they’re beautifully golden brown.
09 -
Move your fresh-baked buns onto a cooling rack. Let them rest for 5 minutes before dusting a nice layer of powdered sugar over the top. Serve while still warm for the best experience.
# Notes:
01 -
Inspired by an original idea from Gozney.
02 -
Using all-purpose flour is fine too, but bread flour gives a better bite.
03 -
Eat these warm for that unbeatable fresh flavor.