These are not your regular cinnamon rolls or cinnamon buns. Traditionally cinnamon buns are made with yeast or baking powder leavened dough. Sometimes the combination of both is used to achieve a light and fluffy texture. This dough is rolled out into a rectangular shape and slathered with loads of butter, brown sugar & cinnamon. Then rolled into a cylindrical shape, cut into individual portions and bake. Once these cinnamon rolls come out of the oven they are then smeared with a generous layer of icing.
I know… I know…..a scrumptious bite of sugar rush.
I have a great liking for sweet food but Heloise is not a big fan of sugary goodness. To be honest, traditional cinnamon buns are too sweet and overly spiced for our taste. We wanted to experiment with flavors, so we took some inspiration from Chef Richard Bertinet’s recipe and made changes to adjust to our liking.
All About The Dough
Instead of using the traditional method for the dough, this recipe uses brioche-style dough. We used some additional spices like cardamom, nutmeg, allspice, vanilla bean paste, and decided to cut back on sugar & cinnamon. Instead of rolling the dough into a cylinder, we letter folded it after spreading the filling and cut it widthways. Then make cut twice down the length of each strip to make three strands. Plait the three strands together like challah bread, roll the open ends underneath, and place them in the muffin pan.
Let’s Bake
Cover and let these twist buns proof for 60 minutes. They will double in size, carefully brush them with egg wash. Now, bake them at 375 F for 12 to 15 minutes. If your twist buns are browning quickly before they are done cooking, put a piece of aluminum foil on top. This will prevent them from getting too dark. Let them cool down a little bit before serving. We served them with a generous dusting of powdered sugar instead of using icing. We know many of you prefer the icing on top of your cinnamon twist bun. Please check out the note section at the bottom of this recipe. We have a delicious cream cheese icing recipe for icing lovers. Sweet and tangy cream cheese icing pairs really well with these cinnamon twist buns.
Cinnamon Twist Buns
Ingredients
Dough
- 300 grams Bread Flour
- 25 grams Sugar
- 5 grams Salt
- 1 Large Egg
- 100 grams Unsalted Butter
- 100 grams Milk
- 12 grams Yeast
Filling
- 75 grams Unsalted Butter
- 125 grams Brown Sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla Bean Paste
- ⅛ tsp Nutmeg Powder
- ⅛ tsp Allspice Powder
- ⅛ tsp Cardamom Powder
- pinch Salt
Instructions
Making The Dough
- Add the bread flour, yeast, sugar, salt, room temperature egg, butter & milk to your standing mixer and start mixing at the lowest speed for about 2 to 3 minutes.
- Gradually increase the speed and continue kneading the dough on medium to high speed for about 10 to 12 minutes until the dough doesn't stick to the sides of the bowl.
- Form the dough into a smooth ball and put it in a greased bowl. Cover and leave it for 60 minutes or until it doubles in size.
Prepare The Filing
- Beat the butter and sugar together in the stand mixer until it turns pale and stir in the cinnamon, nutmeg, allspice, cardamom, pinch of salt & vanilla bean paste.
Twist Bun Preparation
- Flatten the dough onto a floured surface and roll the dough into a rectangle.
- Spread the prepared filling over the top of the rolled-out dough.
- With the long side facing you, letter fold to enclose the filling and slice it widthways into 10 strips.
- Using a sharp knife, cut twice down the length of each strip to make three strands. Plait the three strands together like challah bread, roll the open ends underneath, and place them in the muffin pan.
- Brush them with the eggwash. Lightly cover them with plastic film and let them proof for 60 minutes.
- Preheat the oven to 375 Fahrenheit or 190 Celsius.
- Brush the buns with eggwash again before baking them for 12 to 15 minutes.
Notes
Did you make this recipe?
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