Buttery Braided Cinnamon Buns

Beautifully braided cinnamon rolls that are airy and fluffy. A crowd-pleaser at potlucks and perfect late-night snack at home! 💛

These braided cinnamon buns remind us of Swedish cinnamon buns (Kanelbullar). However, these buns are more like a distant cousin to the Kanelbullar. They are fluffier and the braiding technique is different. But, they are just as good!

Just look at that ooey-buttery filling!

key tips

Timing. This dough requires a double proofing, so if you're planning to make these make sure you start preparing 3 hours before you plan to bake. During both proofs, your dough should double in size. This allows the dough to have enough time to rise and create the perfect texture.

Window-pane Method. This technique allows you to know when the dough has been kneaded enough. And under-kneaded dough will result in a flat bun ☹️, while an over kneaded dough will result in a tough and hard bun ☹. While kneading your dough occasionally pull off a golf ball-sized piece of dough. The dough is ready if you can slowly pull the dough apart and the dough can stretch without tearing. This should create a thin membrane and you can see the light come through.

Chill & Speed. When you are braiding the dough you want to work with cold filling. Once the filling gets warm things will get very messy. So work fast, and chill the filling if it begins to soften.

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Serving Size: 8 buns

Prep Time: 2 hours and 15 mins

Cook Time: 15 mins

Total Time: 2 hours and 30 mins

Description

Fluffy yeast dough filled with a fragrant cinnamon sugar butter. Not only aesthetically pleasing but also incredibly delicious!

Ingredients:

Dough

1/2 cup water or non dairy milk (room temperature, add more of dough is dry)

2 tsp active dry yeast

3 tbsp neutral oil (we use avocado)

1 tsp vanilla extract

2 cups all purpose flour

1/4 tsp salt

Filling

1/2 cup vegan butter/shortening

3 tbsp ground cinnamon

1/2 cup coconut sugar

Instructions:

Dough

1. Combine warm water (~90F) with activate dry yeast, let it bubble up for 5 mins.

2. In a medium bowl, combine the AP flour and salt. Then add your yeast mixture and oil and combine. The dough should be soft, but not dry or hard. If it's too dry add 1 tbsp of water in 2 min intervals till it's soft.

3. Knead the dough for 15 mins or until soft and springy (here is when you can start using the windowpane test to see if the dough is ready).

4. When the dough passes the windowpane test, shape it into a ball. Grease the bowl and dough with oil and cover with a towel or plastic wrap. Let it rest in a warm area until doubled in size.

Filling

1. While the dough is proofing, prepare your cinnamon sugar butter.

2. In a medium bowl, combine the cinnamon and sugar. Mix well.

3. Then add your vegan butter to the mixture. Place this in the refrigerator until you are ready to braid the dough.

Assemble

1. Pre-heat your oven at 395 F and oil a cake pan or baking dish.

2. When your dough has doubled in size, turn it out onto a floured surface. Roll out into a large square (around 10 inches x 10 inches). Pull the dough up to make sure it's not sticking to the surface, be careful and avoid tearing the dough.

3. Spread your cinnamon sugar butter evenly across the dough.

4. With the long side facing you, fold the side closer to you ⅓rd of the way, then take the side further from you and fold toward you. Creating three layers of dough that encloses the filling.

5. Use a sharp knife and cut into 6 even pieces, then cut twice down the length of each strip to make 3 strands (don't cut all the way, leave some dough together at the top).

6. Plait/braid the three strand together, and roll it up along its length to create a round knot (the dough part that isn't cut should be at the bottom of the knot)

7. Cover the knots and allow them to prove for 1 hour or doubled in size.

8. Once proved, bake for 15-20 mins till golden brown. Let the knots cool for 5 mins, then enjoy.