These are insanely delish! Braided cinnamon sticky buns 🤤

Tags

baking, bread, bread dough, butter, cinnamon, cinnamon buns, comfort food, cooking, delicious, dessert, easy cooking, eat, eating, entertaining, food, kid friendly, kids baking, Nadia bakes, Netflix, simple entertaining, sugar

I was watching a TV show called Nadia Bakes on Netflix this weekend and in one of the episodes she spotlighted a baker named Richard Bertinet. He was born in France but has lived in the UK for more than 30 years now and he is the godfather of breads. I watched his segment and rewatched it 5 times. I was inspired to try them. These are an adaptation of his famous cinnamon buns.

Braided sticky cinnamon buns

These are sweet, sticky and oh-soo delicious little cinnamon buns twisted in beautiful knots. Perfect to enjoy with your favourite cup of tea or coffee.

Prep Time 45 minutes

Cook Time 15 minutes

Proving Time 3 hours

Total Time 4 hours

Servings 12 buns

You need a scale to make these!

Ingredients

For the dough:

250 ml milk any type

60 g salted butter cubed

500 g AP flour

15 g fast-action dried yeast

100 g granulated sugar

1 tsp salt

1 large egg

For the filling:

150 g salted butter softened

200 g light brown sugar

2 tsp ground cinnamon

Instructions

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 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 15 by 19 inches 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. Use a rolling pin, roll it over the rectangle to flatten it out and stretch a bit.

Using a sharp knife trim off the edges of the rectangle. Divide the rectangle into 12 equal pieces, widthways, each strip roughly about 1.5 ish inches across. Next, use a knife or pizza cutter to cut twice down the length of each strip to make three strands. Braid 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 350 or 325 for convection bake and bake in the middle shelf of the oven for roughly 18 minutes or until golden brown.

Don’t worry if some of the filling has leaked. Mine did. 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. Enjoy them while still a bit warm!

Chloe ate hers in under 2 minutes and Holly and Joel thought they were delish.

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.

HOLY THESE ARE DELISH!!! They are the perfect blend between a very sticky bun and a cinnamon bun.

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Putting on the Pandemic Pounds Cinnamon Buns

Tags

bakery, baking, butter, cinnamon, cinnamon buns, comfort food, cooking, delicious, dessert, easy cooking, eat, eating, food, kid friendly, kids baking, simple entertaining, sugar, treats, vanilla, vanilla beans

Big, fluffy, soft and absolutely delicious. I have to admit I’m not much of a baker. I prefer to wing it in the kitchen, but with baking you can’t do that.

This recipe is pretty fool proof however! It takes a while though… from start to finish you are looking at about 3 hours or so. On a rainy day these are perfect to make!

Ingredients

For the dough:

• ¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
• 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
• ¼ cup granulated sugar
• 1 egg plus 1 egg yolk, at room temperature
• ¼ cup salted butter, melted
• 3 cups flour, plus more for dusting
• 3/4 teaspoon salt
• For the filling:
• 2/3 cup dark brown sugar (light brown sugar also works)
• 1 ½ tablespoons ground cinnamon
• 1/2 cup salted butter, softened
• For the cream cheese frosting:
• 4 oz cream cheese, softened
• 3 tablespoons unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
2. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it’s TOO sticky (meaning it’s sticking to the bottom of the mixer, add in 2 tablespoons more flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for roughly 8 minutes on a well-floured surface.
3. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
5. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
6. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.
7. Cut into 1 inch sections with a serrated knife or floss. You should get 9 -12 large pieces.. I got 10 🤷‍♀️
8. Place cinnamon rolls in a greased 9×13 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
9. Preheat oven to 350 degrees or 325 convection bake F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9-12 cinnamon rolls.
10. To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

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