Braided cinnamon buns (Print-Friendly Version)

Fluffy dough braided with a sugary cinnamon mix for a scrumptious morning bite that’s as pretty as it is tasty.

# Ingredients:

→ Dough

01 - 1 tbsp (10g) instant dry yeast
02 - 1/4 cup (50g) granulated sugar
03 - 4 cups (550g) bread flour
04 - 3/4 cup (1 + 1/2 sticks) softened unsalted butter
05 - 1 cup milk
06 - 2 large eggs
07 - 1 tsp salt

→ Cinnamon Filling

08 - 1 cup (200g) packed light brown sugar
09 - 2 tsp ground cinnamon
10 - 1/2 cup (1 stick) softened unsalted butter

→ Topping

11 - Powdered sugar for dusting
12 - 1 beaten egg (for egg wash)

# Steps:

01 - Using a stand mixer fitted with a dough hook, toss in milk, butter, eggs, yeast, flour, sugar, and salt. Run the mixer on a low setting for 2 minutes first, then bump it up to medium for 6-8 minutes. The dough will start to come away from the bowl's sides and should feel soft, not super sticky.
02 - Form the dough into a ball and put it in a clean bowl that's lightly floured. Drape a kitchen towel over the top and let it hang out for about 45 minutes until it grows to twice the size.
03 - While the dough's rising, blend brown sugar, butter, and cinnamon together until smooth. Use a stand mixer with a paddle or just mix it by hand with something simple like a fork.
04 - Dust your surface with flour and roll out the dough into a roughly 12x16-inch rectangle. Smear the cinnamon filling all over the dough evenly.
05 - Fold the dough into thirds, like folding a piece of paper for an envelope, with the long side closest to you. Cut into 12 strips about 1.5 inches wide, then slice each strip lengthwise twice so you get three strands per strip.
06 - Braid the three strands of each strip together. Roll those braids into buns and arrange them on a parchment-covered baking sheet. Keep them spaced out to allow for puffing up.
07 - Cover the braided buns with a tea towel. Let them rise in a cozy spot for an hour or until they've doubled in size.
08 - Heat your oven to 350°F. Brush the tops with the beaten egg wash and bake for 20-25 minutes until they turn a lovely golden color.
09 - Pull the buns out of the oven and place them on a wire rack to cool for 5 minutes. Sprinkle powdered sugar over the top and serve warm.

# Notes:

01 - Adapted from a Gozney Recipe idea.
02 - You can swap bread flour for all-purpose if needed, but bread flour gives a better chew.
03 - These buns taste awesome when they're still warm but not piping hot.

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