Braided cinnamon delight (Print)

Fluffy braided buns packed with sweet cinnamon filling, perfect for a tasty breakfast that’s sure to impress.

# Ingredients:

→ Dough

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

→ 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 - Dump the milk, butter, eggs, flour, yeast, sugar, and salt into the bowl of your stand mixer. Start on low for 2 minutes with the dough hook, then move to medium for 6-8 minutes total until it pulls cleanly from the bowl and feels soft but not wet.
02 - Form the dough into a rounded shape and put it in a floured bowl. Throw a towel over the top and wait around 45 minutes, or until it puffs up to twice the size.
03 - As the dough rises, stir the butter, brown sugar, and cinnamon together until they're fully combined. A stand mixer works fine, but you can also just grab a fork or spatula and mix by hand.
04 - Roll the dough out into a 12x16-inch rectangle on a generously floured countertop. Smear the cinnamon filling all over the dough, covering it evenly.
05 - Take the long edge and fold it over into thirds, like how you'd fold a letter. Cut the folded rectangle into a dozen strips, each around 1.5 inches wide. Slice every strip into three long strands.
06 - Braid each of the three strands together, then coil each braid into a rounded bun shape. Move them to a parchment-lined baking sheet, giving enough wiggle room between each for them to grow.
07 - Cover everything with a kitchen towel and leave the buns alone for an hour or until they've swelled up nicely.
08 - Get your oven preheated to 350°F. Brush the tops of the buns with an egg wash, then bake for 20-25 minutes until they turn golden brown and smell amazing.
09 - Once baked, let the buns rest on a cooling rack for 5 minutes. Sprinkle them with powdered sugar while they're warm and enjoy them fresh!

# Notes:

01 - This was originally adapted from a Gozney version.
02 - You can use all-purpose flour if bread flour isn't on hand, though bread flour adds a chewier texture.
03 - For the yummiest experience, eat these buns when they're still warm.

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