Braided Cinnamon Rolls
Beautifully braided cinnamon rolls full of a sweet brown sugar cinnamon filling.
Servings: 12
Ingredients
Cinnamon Roll Dough
- 7 ounces of whole milk
- 2 medium eggs
- 1 lb 5 ounces of bread flour
- 1 ounce of fresh yeast or 10 grams of dry instant yeast
- 2 ounces of caster sugar
- 2 teaspoons of salt
- 7 ounces of butter, unsalted, cubed, room temperature
Cinnamon Roll Filling
- 5 1/2 ounces of butter, unsalted, room temperature
- 9 ounces of brown sugar
- 2 teaspoons of ground cinnnamon
Egg Wash
- 1 medium egg
- 2 tablespoons of whole milk
Cinnamon Glaze
- 2 cups of confectioners sugar
- 1/4 teaspoon of ground cinnamon
- 2-4 teaspoons of whole milk
Instructions
Make the cinnamon roll dough...
- Add the whole milk and 2 medium eggs into the bowl of a stand mixer
- Pour all of the bread flour over the milk and eggs
- Add the yeast to one side of the bowl and the salt and sugar on the other side
- Add all of the cubed room temperature butter over the other ingredients and attach the dough hook
- Mix on low speed until all of the ingredients are combined
- Increase the speed to medium and mix until the dough is smooth, all of the butter is fully incorporated and the dough begins to pull away from the sides of the bowl
- Form the dough into a smooth round ball and place it into a lightly floured bowl
- Cover the bowl with a kitchen towel and rest the dough in a warm place for 1 hour or until doubled in size
- Transfer the dough onto a floured surface and roll it out into a large rectangle that is less than 1/4” thick throughout
Make the cinnamon roll filling...
- Make the filling by creaming the butter until smooth, add the brown sugar and cinnamon and cream until combined
- Spread the filling over the entire surface of the dough
Braid the rolls...
- Fold the top third of the rectangle towards the middle (photos above) and then fold the bottom third over that creating a three layered rectangle
- Cut the entire rectangle of trim-folded dough into strips approximately 1 1/2 inches wide
- Working with one strip at a time, cut two slices down the center of each portion creating three strands with a 1/2” uncut portion towards the top (photos above)
- Braid the three strands and roll the strip into a round ball
- Place the braided rolls into a lightly greased muffin tin
- Once all of the rolls have been braided, cover the muffin tin with a clean kitchen towel and let them rest in a warm place for 45-60 minutes
- Preheat your oven to 395 degrees and place a rack in the center
- Once the rolls have rested, make an egg wash by combining 1 egg with 2 tablespoons of whole milk and brush the top of each roll with the egg wash
- Bake in a 395 degree oven for 15-20 minutes or until golden brown
- Transfer the cinnamon rolls onto a cooling rack lined with parchment paper as soon as they are done baking
Make the glaze...
- Make the glaze by combining 2 cups of confectioners sugar with 1/4 teaspoon of cinnamon and add enough whole milk to create a smooth drizzle (2-4 teaspoons)
- Drizzle the cinnamon glaze over each braided cinnamon roll
- Enjoy warm!