Description
These Twisted Cinnamon Buns are soft, fluffy, and packed with a rich cinnamon and brown sugar filling. The dough is enriched with milk, butter, and eggs, producing a tender texture that’s perfectly complemented by the sweet, spiced filling. Twisted into knots and baked to golden perfection, they’re great for breakfast, brunch, or an afternoon treat. This recipe involves a simple yeast dough, making it an approachable baking project that yields impressive, bakery-style results.
Ingredients
Dough Ingredients
- 250 ml milk (any type)
- 60 g unsalted butter (cubed)
- 500 g strong white bread flour
- 15 g fast-action dried yeast
- 100 g caster sugar
- 1 tsp salt
- 1 medium egg
Filling Ingredients
- 150 g unsalted butter (softened)
- 200 g soft light brown sugar
- 2 tsp ground cinnamon
Finishing Ingredients
- 1 small egg (for egg wash)
- 2 tbsp icing sugar for dusting (optional)
Instructions
- Heat Milk and Butter: Place the milk in a small saucepan and heat until lukewarm. Add the cubed unsalted butter to the milk, swirling occasionally to help it melt. Remove from heat and set aside.
- Make the Dough: In a freestanding mixer bowl fitted with a dough hook, combine the flour, caster sugar, salt, and dried yeast. Add the warm milk and butter mixture, followed by the medium egg. Mix on low speed for a couple of minutes until the dough begins to come together. Then increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Proof: Transfer the dough onto a lightly floured surface and shape it into a ball. Place it into a large clean bowl lightly greased with olive oil. Cover with clingfilm or kitchen wrap and leave it in a warm place for about 1 hour or until it doubles in size.
- Prepare Filling: Meanwhile, in a mixing bowl, beat the softened butter and brown sugar together on medium speed until pale and fluffy. Reduce to low speed and mix in the cinnamon until combined. Set aside.
- Shape Dough: Once the dough has doubled, gently deflate it on a lightly floured surface. Stretch and then roll it into a roughly 40 x 50 cm rectangle with the longer edge facing you.
- Apply Filling and Fold: Spread the filling over two-thirds of the top surface of the dough, leaving one-third clean. Fold the clean third toward the middle, then fold the opposite end over this fold, forming a layered rectangle. Use a rolling pin to flatten and gently stretch the folded dough.
- Cut and Twist: Trim off the edges for clean lines. Cut the dough widthwise into 12 equal strips around 4 cm wide. Then, cut twice lengthwise on each strip to make three strands. Plait the three strands together and roll the twisted braid into a knot shape. Repeat for all strips.
- Second Proof: Lightly grease a 12-hole muffin tin. Place each twisted knot into a hole. Cover and allow to rise again for 45-60 minutes until doubled in size.
- Bake: Preheat the oven to 170°C (338°F). Brush the tops of the buns with beaten egg wash. Bake on the middle rack for 15-18 minutes until golden brown and cooked through. Some filling may leak – this is normal.
- Cool and Serve: Remove the buns from the oven and let them cool in the tin for about a minute. Transfer to a cooling rack immediately to prevent sticking. Optionally dust with icing sugar before serving warm.
Notes
- Ensure the milk is lukewarm, not hot, to properly activate the yeast without killing it.
- Using strong bread flour will give the buns a better structure and chewy texture.
- Be patient during proofing; dough’s rising time varies depending on kitchen temperature.
- Egg wash gives the buns a shiny golden crust.
- Serve buns warm for best flavor and softness; they can be reheated gently.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: British
