Braided Cinnamon Buns Recipe

These are just like our famous cinnamon rolls but even more beautiful. Braided cinnamon buns look like both a cinnamon roll and a muffin in one! They are easy to make and taste amazing. You will want to have more than one.

Prepare: 1

Bake: 22

Rest: 2 30

Total Time: 3 52

Servings: 12

Ingredients

Knead the Dough

2 cups (300g) flour
¾ cup (180mL) milk
2 tbs (30mL) oil
2 tbs (28g) softened butter
2 tbs (25g) sugar
1 ½ tsp (4.5g) yeast
½ tsp (2.5g) salt

For the Filling

½ cup (113g) brown sugar
3 tbs (42g) softened butter
1 tbs (9g) flour
1 tsp (2g) cinnamon

For the Topping

1 cup (125g) powdered sugar
1 - 2 tbs (15-30mL) water
¼ tsp (1.25mL) vanilla

Instructions

For the Dough

In a small saucepan, heat milk on medium until it is lukewarm or 110°F (43°C.)
In a large bowl, mix all the ingredients together with the handle of a spoon until a shaggy dough forms. Knead on a clean work surface until dough is elastic and stretches easily without tearing. This can take 8 – 12 minutes.
Cover with plastic wrap or a damp cloth and let rest until double. This step typically takes 60 – 120 minutes.
Prepare a muffin tin by generously buttering each tin or use a nonstick baking spray. Do not use spray on non-stick surfaces as it can damage the finish. Set aside while you prepare the dough.
Either pat out or roll a rectangle that is approximately 10 x 18 inches (25 x 46 cm.) It doesn't have to be exact, but you do want it pretty close to this size.

For the Filling

Mix together the brown sugar, cinnamon and flour in a small bowl. Set aside.
Spread the butter out evenly on top of the rectangle of dough. Sprinkle with a layer of the cinnamon sugar mixture.
Now we need to fold into thirds. Bring down the first third toward the center. Bring up the bottom third to meet the top of the first fold.

Braid and Bake the Dough

Cut this into 12 sections. If your rectangle was exact, each piece will be 1 1/2" (3.8cm) wide. If it wasn't exact, just measure the dough and cut it into 12 equal portions. Cut two vertical lines in each of the twelve pieces stopping 1/2" (1.27cm) from the top. You want to have three total strips of dough, approximately the same width. If you measured correctly, each strip will be 1/2" wide. If you didn't, each strip should be approximately 1/3 third the width of your section.
Braid each section. Spread apart the three strands of each section so it is easier to braid. Take the far left of the three strands and place it on top of the middle strand of dough. The middle strand now becomes the far left and the far left is in the middle. Pick up the far right strand and place it over the new middle strand. Repeat this process until the entire section is braided. Starting at the end of the braid, roll the dough up and place it seam side down into the muffin tin. Repeat for all 12 pieces of dough.
Cover and let rest 30 – 60 minutes or until double in size. Preheat oven to 350°F (180°C.) Remove the cover after they have risen and place the pan in the oven. Bake 17 – 24 minutes or until golden brown. Center temperature should reach 190°F (88°C) when done. Remove immediately to a wire rack to finish cooling.

For the Topping

In a medium bowl, add the powdered sugar and vanilla. Gradually add the water a teaspoon at a time until you reach the desired thickness. Spread or drizzle on top of each cinnamon bun while still warm.

Notes

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

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