CINNAMON BUNS

These Cinnamon Buns are so soft and delicious! So gorgeous when braided and baked on a muffin pan. They can be dusted with powdered sugar, drizzled with glaze or serve as it is. One of the most delicious and cute bread I've ever made.  So worth for you to try. Yes, they are that good! The best homemade Cinnamon Buns you'll ever eat! 
How did I make this shape? It's simple, I flattened the dough, added the filling, folded three times to cover then sliced into strips. I took one strip and cut twice down the length (leaving the top portion intact). braided then rolled. Easy!

For me, this is the best way to serve Cinnamon Buns. They stand on their own because they were baked in a cupcake/muffin pan. You can grease the pan or add a liner if you like. These buns can also be topped with glaze (see my tips and notes below for information) or dust with powdered sugar. But I love and prefer it to be served on their own as the filling is already sweet and really no topping is actually needed. Also, the topping will cover the beauty of this delicious buns so why add toppings and hide it right? 

I have two bread recipes below that I want you to try. I used the same dough I used for the cinnamon buns. 

• Ube Ensaymada
• Pan De Siosa 

Give this recipes a try and let me know what you think by leaving a comment below. Enjoy! 

CINNAMON BUNS RECIPE

Ingredients:

• 1 pouch or 2 1/4 tsp yeast
• 1/4 cup water
• 1/2 tbsp + 1/4 cup sugar, divided
• 1 cup evaporated milk 
• 3 tbsp + 1/2 cup unsalted softened butter, divided
• 1 tsp salt
• 3 cups bread flour plus extra 
• 2 large eggs, beaten, divided​
• melted butter for coating 
• 1 tbsp milk
• 1 cup brown sugar
• 2 tbsp cinnamon powder
• powdered sugar for dusting (optional)

​VIDEO HOW TO MAKE CINNAMON BUNS

Procedure:

• Activate yeast by combining lukewarm water, yeast and 1/2 tbsp sugar in a small cup or bowl. Stir and let rest for 5-10 minutes or until it bubbles (double or triple in size).( Click here for procedure and tips for a successful yeast blooming.)​  
• While waiting for yeast to bubble, stir together milk, 1/4 cup sugar, salt and 3 tbsp softened butter into a microwave-safe bowl or saucepan. Microwave for 1 minute or heat on the stove over low fire. Set aside.
• In a mixing bowl, combine 2 cups flour, one beaten egg and yeast mixture. Mix using a stand mixer on low speed (speed 2) to combine.
• Add the milk mixture and 1 cup flour. Continue kneading by hand or mix using stand mixer (speed 4).
• Add more flour if needed (depending on dough consistency), one tbsp at a time while continue kneading until the dough becomes smooth but still slightly sticky. ( I added about 4-5 tbsp extra flour).  Mix on medium speed until dough cleans the side of the bowl about 6-8 minutes.

• ​Transfer the dough into a greased bowl . Cover and rest in a warm place for 1-2 hours or until double in size.
• In a large bowl, cream the butter. Add brown sugar and beat until well incorporated. Add cinnamon powder and continue beating until well combined. Set aside.
• Punch down dough to release air pockets. Transfer to a floured surface. 
• Using a rolling pin, flatten the dough into a rectangle about 18"x14"
• Spread cinnamon filling over the top of the dough.  With the long side facing you, fold in half lengthways to enclose the filling. Trim both ends then slice the dough widthways into 15-17 strips. I made 17 total.  Next, use a dough cutter or sharp knife to cut twice down the length of each strip to make three strands.  Braid and  roll it up along its length. Repeat to make 15-17 individual buns.
• Lightly grease cupcake pans. Place each braided dough in each cavity. Cover and let rise for another 45 minutes to 1 hour. Dough should expand more.
• Lightly brush with egg wash ( 1 egg + 1 tbsp milk) then bake in a preheated oven at 350 F for about 15-20 minutes or until top is golden.
• Immediately brush with butter while still warm.  Cool for a bit and dust with powdered sugar if desired.
• Serve and enjoy! Make sure to read my notes and tips below.

TIPS AND NOTES:

• If using instant yeast, omit 1/2 tbsp sugar and 1/4 cup water in the recipe. Just mix the yeast with the flour. And note when adding the remaining 1 cup flour, do not add everything to make sure you don't add too much flour. Add 1/2 cup and the slowly add the rest. Also, make sure to add milk mixture while lukewarm since you will be using instant yeast that is mixed in all-purpose flour. Lukewarm milk will activate the yeast while kneading. 
• To avoid the hassle of omitting and watching the flour content, I suggest to bloom the yeast even if you are using instant. I find blooming or activating the yeast always gives better result than just adding it. 
• If you can't find a warm place in your house to prove the bread, place a tray with boiling water on the bottom rack of the oven. Place the bowl with dough covered with plastic wrap or cloth on the middle rack. Close the oven door and let the dough rise for 1-2 hours. Refill the hot water after 45 minutes and let the dough continue to rise. I find this trick better than just leaving the dough in a warm area of my house. 
• The dough can be cut into strips larger than what I prepared but you will need a larger muffin pan. 
• If you'd like to drizzle your buns with glaze,  combine  5 tbsp powdered sugar and  1 1/2 tbsp milk. Drizzle over the cinnamon buns. 
• To read more baking tips,. read "How to Bake BREAD with SUCCESS".

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​YOU MAY ALSO LIKE:

UBE ENSAYMADA

PAN DE SIOSA

​PRINTABLE RECIPE

Braided Cinnamon Buns