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A glass platted topped with braided cinnamon buns
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Braided Cinnamon Buns

These Braided Cinnamon Buns are a beautiful twist on the classic cinnamon roll recipe. A yeasted dough is spread with a sweet cinnamon filling and woven into a gorgeous braided bun.
Prep Time30 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: Baking, Breakfast, Buns, Cinnamon
Servings: 12 buns

Ingredients

  • 1 cup milk whole, 2%, or almond, heated between 100 and 110 degrees
  • 1 stick + 3 Tbsp butter divided
  • 1/3 cup sugar
  • 1 package quick rise yeast 2 1/4 tsp
  • 3 3/4 cups flour divided
  • 1 egg lightly beaten
  • 1 tsp salt divided
  • 1/2 cup brown sugar
  • 2 Tbsp cinnamon
  • 1 egg
  • 1 Tbsp whole milk or cream

Instructions

  • Combine warm milk, 3 tablespoons melted butter, 1 tablespoon sugar, and yeast in the bowl of a stand mixer. Let stand until lightly bubbling, about 6-8 minutes.
  • Add lightly beaten egg, remaining sugar, and 1 cup flour to bowl. Stir using a rubber spatula or wooden spoon until lightly combine. Allow to sit for 10 minutes.
  • Add 2 1/2 cups of flour and 1/2 teaspoon salt to liquid mixture, and using the dough hook attachment on your stand mixer, mix the dough until a soft dough ball forms.
  • Add dough to a lightly floured surface and knead for about 10 minutes until dough is soft and pliable. Spray a large bowl and add dough. Cover with a kitchen towel and place in a warm spot in your kitchen. Allow to rise until doubled in size. This should take between 45 minutes to an hour, depending how warm your home is. Punch dough down, and allow to rise a second time. Punch dough down again, and allow to rest for 5 minutes.
  • On a floured surface, roll dough out to about 12 x 16 inches. Place the long edge closest to you.
  • Combine 8 tablespoons (1 stick) of room temperature butter with the brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl. Mix until fully combined and spread over the dough.
  • Starting from the edge closest to you (the long one), trifold the dough by folding one long edge slightly past the middle and then the other side over that to enclose the filling. Now slice width wise into 12 strips. Using a sharp paring knife, make 2 slices down the length of the strip, beginning about 1/4 inch from the top. Braid these strips together, and then roll the bun onto itself.
  • Place each braided bun on to a parchment lined baking sheet. Use 2 baking sheets to give each bun ample space to rise and bake. Cover with a towel, and allow to rise in a warm place until doubled in size, about 20-30 minutes.
  • Preheat oven to 350 degrees. Brush each bun with the egg wash (combine the egg and milk or cream).
  • Bake rolls for 15 minutes until lightly golden brown.

Notes

I was inspired by Sigsbee Street's original post - she has beautiful photos explaining the process in depth!