Beautifully Braided Cinnamon Bun Recipe

Ingredients

• 4 cups All-Purpose Flour (sifted)
• 2 teaspoons Active Dry Yeast (proofed in warm milk)
• 1 cup Warm Milk (about 110°F/43°C)
• 0.25 cup Granulated Sugar (for dough sweetness)
• 1 teaspoon Salt (enhances flavor)
• 4 tablespoons Unsalted Butter (melted for dough; additional 4 tbsp softened for filling)
• 1 large Egg (room temperature, for dough; plus 1 egg for egg wash)
• 0.5 cup Brown Sugar (packed, for cinnamon filling)
• 2 tablespoons Ground Cinnamon (for filling)
• 1 teaspoon Vanilla Extract (optional, for filling)
• 1 tablespoon Milk (for egg wash)

Instructions

1. Mix Dough Ingredients

   In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Add warm milk, melted butter, and the egg. Mix on low speed until a shaggy dough forms, then increase to medium and knead for about 5 minutes until smooth and elastic.

   Time: PT5M

2. First Rest (Bulk Fermentation)

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 45 minutes, or until it has visibly puffed.

   Time: PT45M

3. Prepare Cinnamon Filling

   While the dough rests, mix softened butter, brown sugar, ground cinnamon, and vanilla extract in a small bowl until a smooth paste forms.

   Time: PT5M

4. Shape and Roll Dough

   Turn the rested dough onto a lightly floured surface. Shape it into a ball, then roll it into a large rectangle about ¼‑inch thick.

   Time: PT10M

5. Add Filling and Fold

   Spread the cinnamon filling evenly over the rolled‑out dough. Fold each long side of the rectangle toward the center, overlapping slightly, then press gently to seal.

   Time: PT5M

6. Cut into Strips and Portion

   Using a sharp knife, cut the folded dough into 12 equal strips. Cut each strip into three equal pieces, giving you 36 small pieces ready for braiding.

   Time: PT5M

7. Chill Pieces

   Arrange the pieces on a tray, cover with plastic wrap, and refrigerate for 15 minutes. This firms the dough, making braiding easier.

   Time: PT15M

8. Braid the Buns

   Take three chilled pieces, align them side by side, and roll each piece into a short rope. Bring the three ropes together, pinch the top seam, and braid by crossing the right rope over the center, then the left over the new center, and continue. Pinch the bottom seam to seal.

   Time: PT15M

9. Second Rise

   Place the braided buns seam‑side down on a parchment‑lined baking sheet. Cover loosely with a towel and let rise for 30 minutes, until puffed.

   Time: PT30M

10. Egg Wash

    Whisk the remaining egg with 1 tablespoon milk. Brush the tops of the buns lightly for a glossy finish.

    Time: PT2M

11. Bake

    Bake in a pre‑heated oven at 375°F (190°C) for 20‑25 minutes, until the buns are golden brown and sound hollow when tapped.

    Time: PT22M

    Temperature: 375°F

12. Cool and Serve

    Transfer the baked buns to a cooling rack and let cool for 10 minutes before serving warm.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

35g

Fat

10g

Fiber

1g