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Twisted cinnamon buns


For 8 buns

Brioche dough

290g flour

30g sugar

4g instant yeast

2g salt

120g whole milk

1 teaspoon vanilla

1 egg, lightly whisked

60g unsalted butter, at room temp

Cinnamon filling

70g unsalted butter, at room temp

105g brown sugar

1 tbsp flour

3 tbsp cinnamon

pinch of salt

A delicious bun for any occasion !

In just a few steps, make these delicious cinnamon buns for the perfect snack or breakfast.

cinnamon buns
cinnamon buns


1. Place all the ingredients except for the butter in a medium bowl or stand up mixer . Knead for 8 minutes.

2. Add the butter in the bowl and knead for another 2-5 min.

3. Leave the dough to rise on the counter with a cloth on top for 20 minutes. It will kick start the rising process.

4. After 20 min, transfer to the refrigerator for min 2h or up to overnight. (needs to be taken out 1H30-2h before assembling).

5. In another bowl, combine all the cinnamon filling ingredients.

6. Roll out the dough in an even rectangular shape and spread the cinnamon filling on the entire surface.

7. Fold the dough into thirds like a business letter then cut out 8 even strips. Chill in fridge for 15 min for a better hold for next step.

8. Shape the cinnamon buns. Working with one piece of dough at a time, cut the strip of dough into 3 pieces, leaving an end intact. Braid the strips of dough together to form a single braid. Starting with the clean joined end, roll the whole braid up into a ball. Place into one of the cavities of the Silpat mold. Leave on counter for 45 min to finish rising the dough before baking.

9. Brush the top of the buns with egg wash (not too much).

10.Bake for 15 min at 190C/375F.

cinnamon buns

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