Braided Cinnamon Buns

For years, I'd stick to classic cinnamon rolls. Then last winter I stumbled on this pretty braided style—total gamechanger! The twisty shape looks fancy, but once you've braided once or twice, you'll see it's not much tougher than regular rolls.

When I took these to brunch at my in-laws, my sister-in-law begged me to walk her through it. Now, every Christmas Eve, we team up and make a batch for the next morning. It’s our thing.

Must-Haves

• Soft dough: The key is this pillowy dough made with eggs, butter, and milk. It gets the texture just right.
• Classic cinnamon center: We’re talking buttery, cinnamon-sugary goodness all swirled inside.
• Time to chill: Letting things rise twice might sound picky, but it means perfect texture every time.
• Room to move: Clear off a big spot on your counter—braiding needs elbow room.

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How I Put Them Together

Getting That Dough Just Right

Everything comes down to the temp. If my eggs are cold or the milk is too chilly, the yeast won’t take off. Room temp eggs and slightly warm (not hot!) milk make all the difference. For texture, I want the dough to come away from the mixing bowl. If it sticks, a little more flour (just a tablespoon at a time) usually sets it straight.

How I Fill and Fold

This part isn’t like your classic rolls. Instead of dumping filling just on one side, you get to fold in the buttery cinnamon mix so it’s swirled in gorgeous layers. Take filling all the way out to the edges for even flavor throughout.

Braiding Like a Pro

First time I tried braiding, I was nervous. But honestly, it's not hard—just feels new! Use a sharp knife, not a pizza cutter, so the lines stay neat. If things get sticky and soft, quick pause in the fridge for 5 minutes and you’re back in business.

Don't Skip That Second Rise

I know it’s tempting to move on, but letting those twists rise again makes them super fluffy and big. Drape a thin towel over the buns to keep them from drying while they puff up.

I picked up these tricks from my grandma’s Swedish neighbor, who called them "kanelbullar"—hers looked a bit different though. First time I baked them on my own, I rolled too tight and the centers didn’t puff right. Now I keep the twist loose and they grow into perfect little buns.

Serving Suggestions

Honestly, these look stunning straight from the oven with a sprinkle of powdered sugar to show off the braids. Plop them on a wooden board, toss some fresh berries around, and they’re perfect for brunch. For coffee, I love something nutty alongside—the flavors just work.

Twist It Up

Craving something citrusy? Toss in orange zest with the filling. Or try cardamom in the dough for a fun Scandi twist. If you’re feeling fancy, mix up a quick glaze (powdered sugar, dash of cream) and drizzle on top—keeps things sweet, but lets the design shine. Holidays? Chopped pecans in the filling bring extra crunch.

Easy Storage

They’re at their absolute best day one, but will be just fine in a tight container for about two days. To pep them up, wrap in foil and reheat at 300°F for about 5 minutes. You can even freeze them—just wrap up the buns, thaw overnight in the fridge, and warm before eating.

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Handy Hints

• Measure the strips as you cut so your twists don’t end up mismatched
• Let that dough rise as long as it needs—patience is what makes them fluffy
• For an extra gooey treat, just double how much filling you use
• If you want fresh buns first thing, you can let the dough do the first rise in the fridge overnight

There’s something really fun about making these—watching the dough transform, weaving those gorgeous braids, then pulling out something that looks stunning and tastes just as good. Totally worth it for a little show-off baking now and then.

Recipe FAQs

→ Can I prepare the dough early?

Sure! Chill the dough overnight after the first rise. Warm it up for 30 minutes before rolling it out.

→ What if I don’t own a stand mixer?

Use a wooden spoon to combine ingredients in a big bowl until it comes together. Then knead on a floured surface for 8-10 minutes until smooth.

→ Is it okay to freeze them?

Yep! You can freeze before baking (after shaping) or afterward once they’re baked and cooled.

→ Why’s my dough so sticky?

Sticky dough depends on humidity and flour measuring. Sprinkle in flour a tablespoon at a time while kneading until smooth but soft.

→ Can I include nuts or dried fruit?

Of course! Mix in half a cup of nuts or raisins with the filling for added crunch and flavor.