Welcome to the ultimate guide to creating the most delectable cinnamon buns you’ve ever experienced! Imagine a treat that’s not just sweet and sticky, but also boasts an incredibly aromatic, buttery filling encased in a pillowy-soft dough. These aren’t just any cinnamon rolls; they’re lovingly twisted into beautiful, intricate knots, making them a show-stopping delight that will genuinely impress your friends and family. Get ready to bake a batch of these irresistible, fluffy masterpieces that are guaranteed to become your go-to recipe for any occasion.
Discover the Secret to the Best Twisted Cinnamon Buns
If you’ve been a long-time reader of my blog, you’ll know my passion for crafting all kinds of doughy delights – from rolls to swirls and everything in between. There’s something profoundly therapeutic and satisfying about the process of kneading dough, watching it rise, and ultimately transforming simple ingredients into something truly magical. The reward is always a heavenly treat, with each bite offering a melt-in-your-mouth experience that leaves you craving just one more.
These particular cinnamon buns stand out for several reasons. Firstly, the dough itself is incredibly soft, light, and wonderfully fluffy, making it an absolute dream to work with. This ensures your buns will have that perfect tender crumb everyone adores. Secondly, they strike a flawless balance of sweetness, stickiness, and gooey goodness, thanks to a generous layer of our signature cinnamon butter filling. This filling isn’t just sweet; it’s packed with an aromatic fragrance that fills your kitchen with an inviting warmth as they bake. Finally, their unique, pretty knot shape (inspired by the masterful Richard Bertinet’s technique) not only makes them visually stunning but also creates delightful nooks and crannies to capture all that luscious filling. These aren’t just buns; they’re an experience.
Essential Tips for Baking Perfect Homemade Cinnamon Buns
Just like my beloved hazelnut swirl buns, these twisted cinnamon rolls use the same reliable basic dough recipe. It does require two proving stages, and yes, there’s a little extra effort involved compared to a quick bake. However, for such a special and incredibly rewarding treat, every minute spent is absolutely worth it. Follow these crucial tips to ensure your cinnamon buns turn out perfectly every time:
- Kneading the Dough: A freestanding mixer with a hook attachment is a tremendous asset for dough making. Mix on medium speed until the dough forms a smooth, elastic ball that no longer clings to the sides of the bowl. This typically takes 8-10 minutes. If you’re kneading by hand, be prepared for a bit more effort and time, around 15-20 minutes, but it’s entirely achievable! Your dough is ready when it feels supple, springy, and passes the “windowpane test” – meaning you can stretch a small piece thin enough to see light through it without tearing.
- The Perfect Temperature for Milk and Butter: Both milk and butter need to be gently warmed to a lukewarm temperature before incorporating them into your dry ingredients. This step is vital for activating the yeast properly. Be careful not to overheat the mixture, as excessively hot liquid will kill the yeast, rendering it inactive and preventing your dough from rising. Conversely, a mixture that’s too cool won’t adequately activate the yeast. Aim for a temperature that feels just slightly warm to the touch, like a baby’s bathwater.
- Choosing the Right Yeast: For the best cinnamon buns, a high-quality, fast-action dried yeast is recommended. It’s important to distinguish between “fast-action/instant yeast” and “active dried yeast.” While both can be used, active dried yeast typically requires pre-activation in lukewarm liquid with a pinch of sugar until frothy before being added to dry ingredients. Fast-action yeast, however, can usually be mixed directly with the dry ingredients. Always check the label on your yeast packet and follow the specific instructions. Crucially, ensure your yeast is fresh and not expired, as old yeast will not activate, and your buns won’t rise.
- Mastering the Filling Spread: When it comes to spreading the luscious cinnamon butter filling, a thin, even layer is key. Avoid the temptation to pile it on too thick. An overly generous layer can make the subsequent shaping of the buns much more challenging, leading to a messy outcome. A consistent, moderate spread ensures the filling stays in place and distributes beautifully throughout each knot.
- Timely Cooling for Easy Removal: Once your glorious cinnamon buns emerge from the oven, resist the urge to let them cool completely in the muffin tin. Allow them to rest for only about a minute or two before carefully transferring them to a wire cooling rack. As they bake, some of the sugary, buttery filling might “leak” out and caramelize. If left to cool in the tin for too long, this hardened caramel can make the buns incredibly difficult to remove without damaging them.
Crafting the Irresistible Cinnamon Butter Filling
The heart of these twisted cinnamon buns lies in their exquisitely simple yet intensely flavorful filling. This aromatic concoction requires only three humble ingredients: unsalted butter, soft light brown sugar, and ground cinnamon. The magic truly happens when these three combine to create a sticky, fragrant, and utterly delicious layer that infuses every part of the bun.
Before you begin mixing, it’s absolutely essential that your unsalted butter is at true room temperature. This isn’t just a suggestion; it’s a critical step for achieving the perfect filling consistency. If the butter is too cold and hard, it will be incredibly difficult to cream with the sugar and nearly impossible to spread smoothly and evenly across the delicate dough. Conversely, if the butter is too soft or even melted, it will become an oily mess, causing the filling to melt and slide all over the dough, eventually leaking out excessively during baking and when you cut the strips. The ideal room temperature butter should be pliable enough to easily indent with your finger but still hold its shape – neither rock hard nor greasy and melted. For a comprehensive understanding of what ‘room temperature butter’ truly entails, I found this insightful post particularly helpful.
Expert Guide to Folding Your Cinnamon Bun Dough
Once your dough has completed its first glorious rise and has beautifully doubled in size, it’s time for the exciting next stage: rolling and folding. Gently tip the risen dough out onto a lightly floured surface. Resist the urge to aggressively punch it down; instead, gently “knock out” the air by lightly patting it into a rough rectangular shape. This initial shaping helps prepare the dough for its final form.
Next, use a rolling pin to meticulously roll the dough into a larger, uniform rectangle, aiming for dimensions of roughly 40 x 50 cm. Position the dough so that its longer edge is facing you. This orientation is crucial for the folding process. Now, take your prepared cinnamon butter filling and spread it evenly over precisely two-thirds of the dough’s surface, leaving the remaining one-third completely clean. The precision here ensures beautiful layers of filling in the final buns.
To fold, first take the clean, unfilled section of the rectangle and gently fold it inwards towards the middle of the dough. Then, take the opposite end (the one you just covered with filling) and fold it over the top of the section you just folded. This creates a neat, three-layered dough packet, trapping the delicious cinnamon butter inside. Lightly roll over the folded dough with your rolling pin once more to gently flatten it and seal the edges, preparing it for the cutting stage. This folding technique not only creates layers of flavor but also contributes to the signature tender texture of these twisted cinnamon buns.
How to Master the Art of Cutting and Shaping Twisted Cinnamon Buns
After you’ve expertly spread your filling and folded the dough, the next exciting step is to transform that rectangle into individual, beautifully twisted cinnamon bun knots. Precision is key here, so make sure you use a really sharp knife or, even better, a pizza cutter for clean, effortless cuts. Cut the dough widthways, aiming for approximately 12 uniform strips, each measuring about 4 cm wide. Consistency in size will ensure even baking and a professional finish for all your homemade cinnamon rolls.
Now comes the fun part – shaping the distinctive twists! Take each individual dough strip and gently flatten it with your hand. This helps to slightly widen the strip and make it more manageable for the next step. Next, make two cuts down the entire length of each strip, ensuring the cuts go almost to the very end but leave about a centimeter or so intact at one end. This will create three distinct strands from each strip. Once you have your three strands, carefully plait them together, just as you would braid hair. After plaiting, roll up the braided strip along its length, tucking the end underneath to form a beautiful, compact knot. The twisting and plaiting not only makes these cinnamon buns visually appealing but also creates more surface area for that delicious, gooey filling to caramelize, adding extra texture and flavor.
Once all your cinnamon bun knots are perfectly formed, transfer them into a lightly greased 12-hole muffin tin. Covering them will protect them from drying out, and then you’ll allow them to prove for another 45 minutes to 1 hour in a warm spot. This second rise is essential for achieving that ultimately fluffy and light texture that makes these homemade cinnamon buns truly unforgettable.
Make-Ahead and Storing Instructions for Ultimate Convenience
Planning ahead can make baking these delightful twisted cinnamon buns even easier, especially for a weekend brunch or a special morning treat. You have a couple of excellent options for preparing components in advance. One popular method is to prepare the dough up to the first proving stage. After the dough has doubled in size, simply punch out the air, shape it into a ball, and place it in a lightly oiled bowl. Cover it tightly with plastic wrap and refrigerate it overnight. The next day, remove the dough from the fridge and allow it to come to room temperature for about 1-2 hours before proceeding with the rolling, filling, and shaping steps. This slow fermentation in the fridge can even enhance the flavor of the dough!
Alternatively, you can fully shape the buns, place them into your greased muffin tin, cover them securely with plastic wrap or a clean tea towel, and then store them in the fridge overnight. On baking day, simply take them out of the refrigerator and let them sit at room temperature for at least 1-2 hours. This allows them to complete their final proof and warm up sufficiently before baking. Once fully proofed, brush them with an egg wash for that beautiful golden sheen and bake according to the recipe instructions. This make-ahead strategy ensures you can wake up to fresh, warm cinnamon buns with minimal effort in the morning.
These twisted cinnamon buns are undoubtedly at their absolute best when served fresh and warm, ideally on the very same day they are baked. The aroma, the soft texture, and the gooey filling are simply unparalleled straight from the oven. If, by some culinary miracle, you find yourself with any leftovers (a rare occurrence!), simply cover them tightly with plastic wrap or store them in an airtight container at room temperature. They will remain wonderfully soft and delicious for 1-2 days. For a renewed experience, a quick zap in the microwave for 15-20 seconds can bring back some of that irresistible warmth and gooeyness.
Thank you, as always, for taking the time to read today’s post. Your feedback means the world to me! If you decide to try this recipe, or any other from my collection, please don’t hesitate to leave a comment or a rating below the recipe card. It truly brightens my day to hear about your baking successes and delicious results. And for more baking inspiration and behind-the-scenes glimpses, feel free to follow me on my Instagram and Pinterest accounts! Happy baking!
📖 Recipe: Twisted Cinnamon Buns
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Twisted Cinnamon Buns
Equipment
- Freestanding mixer
- 12 hole muffin tin
- Pizza Cutter
Ingredients
For the dough:
- 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 teaspoon salt
- 1 medium egg
For the filling:
- 150 g unsalted butter softened
- 200 g soft light brown sugar
- 2 teaspoon ground cinnamon
- 1 small egg for eggwash
- 2 tablespoon icing sugar for dusting (optional)
Instructions
- Read the post tips before you start!
- Place the milk in a small saucepan and heat it up until it is lukewarm. Add cubed butter to the lukewarm milk, swirling the saucepan every now and then to encourage the butter to melt. Remove from the heat and set aside.
- In a bowl of a freestanding mixer fitted with a hook attachment, mix together the flour, sugar, salt and yeast. Add milk and butter mixture followed by the egg. Mix on low speed until dough comes together, about couple of minutes, then increase the speed to medium and and mix for 8-10 minutes until you have a smooth and elastic dough that no longer sticks to the sides of the bowl.
- Transfer the dough to a lightly floured surface and using your hands, roll it into a ball. Place it in a clean, large bowl, lightly greased with some olive oil. Cover the bowl with clingfilm or reusable kitchen wrap (clean shower cup works great here!) and leave somewhere warm for an hour or until it doubled in size (depending on the temperature in your kitchen, this may take more, or less than 1 hour).
- In a meantime, prepare the filling. Place softened butter and brown sugar in a bowl of a freestanding mixer and beat together on medium speed until pale, fluffy and well combined. Reduce speed to low and add ground cinnamon. Mix until combined and set aside.
- Remove the dough from the bowl into a lightly floured surface. Gently knock out the air from it, then stretch it into rough rectangle shape. Using a rolling pin, roll the dough into larger rectangle, roughly about 40 x 50 cm, with the longer edge facing you.
- Spread the filling over ⅔ of the top of the dough, leaving ⅓ of the dough clean. Fold the clean part of the rectangle towards the middle, then fold the other end of the dough on top of that (watch the video to see how easy it is!). Use a rolling pin, roll it over the rectangle to flatten it out and stretch a bit.
- Using a sharp knife or a pizza cutter, trim off the edges of the rectangle. Divide the rectangle into 12 equal pieces, widthways, each strip roughly about 4 cm across. Next, use a knife or pizza cutter to cut twice down the length of each strip to make three strands. Plait the three strands together, then roll it up along its length to create a knot. Repeat with remaining strips.
- Lightly grease 12-hole muffin tin, then transfer the knots into it. Cover and allow to prove for 45 minutes to 1 hour, or until they have doubled in size.
- Preheat the oven to 170 C. Brush the knots with eggwash and bake in the middle shelf of the oven for 15- 18 minutes or until golden brown. Don’t worry if some of the filling has leaked. Remove from the oven and allow them to cool only for a minute or so, then transfer the buns onto a cooling rack. Do not leave them to cool in the tin, as it will be hard to remove them later. Dust with some icing sugar (optional) and enjoy them while still a bit warm!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Video
Notes
- Do not go overboard with the filling! Thin, but even layer is what you are aiming for.
- Don’t worry if some of the filling comes out and spill from the sides while the buns bake. This is normal.
- Once baked, allow the buns to cool in the tin for only a minute or so. Transfer them to cooling rack while they are still hot, before the leaked sugar and butter sets and becomes hard.
- Make ahead instructions: Prepare the dough all the way up until step 5. Transfer to the fridge overnight. Next day, remove the dough from the fridge, let it sit at room temperature for 1-2 hours and proceed to step 5 in the recipe card. You can also place shaped buns in the fridge overnight. Cover the buns with plastic wrap or clean tea towel and place in the fridge. Next day, remove the buns from the fridge and allow them to sit at room temperature for at least an hour, then bake as per the instructions in the recipe card.
Nutrition
Carbohydrates: 57g |
Protein: 7g |
Fat: 16g |
Saturated Fat: 10g |
Cholesterol: 65mg |
Sodium: 221mg |
Potassium: 116mg |
Fiber: 2g |
Sugar: 26g |
Vitamin A: 508IU |
Calcium: 56mg |
Iron: 1mg
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