The Best Cinnamon Buns EVER

Ingredients

• 1 cup whole milk (plus 2 tsp, warmed to 95°F (35°C))
• 12 g active dry yeast (about 1 tbsp plus 2 tsp)
• 1 egg (room temperature)
• 65 g granulated sugar (1/4 cup plus 1 tbsp)
• 2 tsp ground cardamom (for the dough)
• 1 tbsp fine sea salt (plus 1/2 tsp, for the dough)
• 650 g bread flour (about 4 1/3 cups)
• 0.75 cup unsalted butter (plus 1 tbsp, fully softened; for the dough)
• 200 g unsalted butter (about 3/4 cup plus 2 tbsp, softened; for the filling)
• 50 g dark brown sugar (roughly 1/4 cup)
• 1.5 tsp fine sea salt (for the filling)
• 10 g ground cinnamon (about 1 tbsp)
• 1 tsp ground cardamom (for the filling)
• 200 g light brown sugar (1 cup packed)
• unsalted butter (softened, for brushing muffin tins)
• light brown sugar (for dusting muffin tins)
• 1 egg (for egg wash)
• 2 tbsp whole milk (for egg wash)
• pearl sugar (for topping (optional))

Steps

1. 1

   In a small bowl or measuring cup, combine 1 cup plus 2 teaspoons of lukewarm whole milk (95°F) with 12 grams (1 tbsp plus 2 tsp) of active dry yeast. Give it a little mix.

2. 2

   Add one room temperature egg to the milk mixture and whisk to combine.

3. 3

   Add 65 grams (1/4 cup plus 1 tbsp) of granulated sugar, 2 teaspoons of cardamom, and 1 tablespoon plus 1/2 teaspoon of fine sea salt. Whisk again.

4. 4

   Fit a stand mixer with the dough hook attachment. Start on a very low speed and add 650 grams (4 1/3 cups) of bread flour about a half cup at a time until all is added.

5. 5

   Add 3/4 cup plus 1 tablespoon of fully softened unsalted butter. Mix on low speed for about 4 minutes until the dough starts to come together, scraping down the sides of the bowl as necessary.

6. 6

   Increase the speed to medium and mix for another 10 minutes until the dough is smooth, supple, and pulls away from the sides of the bowl. It should pass the windowpane test.

7. 7

   Shape the dough into a smooth ball, sealing the bottom. Place it in a large, lightly greased bowl. Cover with plastic wrap or a damp towel and let rise at room temperature for 45 to 60 minutes, or until nearly doubled in size.

8. 8

   Prepare the filling: In a bowl, cream 200 grams of softened unsalted butter. Add 50 grams of dark brown sugar and beat until combined.

9. 9

   Add 1.5 teaspoons of fine sea salt, 10 grams (1 tbsp) of ground cinnamon, and 1 teaspoon of ground cardamom to the butter mixture. Beat together.

10. 10

    Finally, add 200 grams (1 cup packed) of light brown sugar and mix until smooth and spreadable, but still stiff enough to hold its shape.

11. 11

    Lightly flour your work surface. Turn out the risen dough and roll it into a rectangle approximately 22 inches long and 15 inches wide.

12. 12

    Spread the cinnamon-cardamom butter filling evenly over the entire surface of the dough using an offset spatula, leaving at most a tiny 1/2 inch border.

13. 13

    Fold the left third of the dough over towards the center. Brush off any excess flour, then fold the right side over to cover the first fold (like a letter fold).

14. 14

    Lightly roll the folded dough with a rolling pin to remove air bubbles and seal the layers. Aim for a final rectangle about 24 inches long and 8 inches wide.

15. 15

    Cut the dough into 24 strips, each about 1 inch wide.

16. 16

    To shape: Take one strip and gently stretch it to 18-20 inches long. Twist the strip several times to create a braided look. Wrap the twisted strip around two fingers twice, then pull the remaining end over the top and tuck it underneath the ball.

17. 17

    Brush two 12-cup muffin tins with softened butter and sprinkle a small amount (about 1/2 tsp) of light brown sugar into the bottom of each cup.

18. 18

    Place one bun into each muffin tin cup. Cover with greased plastic wrap and let proof at room temperature for about 1 hour, or until 1.5 times their size.

19. 19

    Preheat your oven to 375°F (190°C). Whisk together one egg and 2 tablespoons of whole milk to make an egg wash.

20. 20

    Lightly brush the proofed buns with the egg wash and sprinkle with a pinch of pearl sugar if desired.

21. 21

    Bake for 18 to 20 minutes until the tops are golden brown and the bottoms are caramelized.

22. 22

    Let cool in the tins for 2-3 minutes before transferring to a wire rack. Serve warm.

Notes

If the dough is too sticky to handle after mixing, it may need more kneading time or a tiny bit more flour. For the filling, ensure the butter is fully softened but not melted. If you don't have muffin tins, you can bake these on a parchment-lined sheet tray, though you will lose the caramelized sugar bottom effect.

Nutrition per serving

• dessert
• breakfast
• baking
• cinnamon rolls
• brioche
• scandinavian
• bread
• sweet