On Sundays, Jack and I like to get a cup of coffee brewing, put the record player on, light our favorite candle, and try a new recipe! When I say “Jack and I”, I mean that Jack does more of the baking and I usually swoop in to taste test every so often… I will share some of Jack’s bakes on Instagram from time to time, but when I shared photos of this one, many of you asked for the recipe. Nothing screams holiday season like a warm, gooey, cinnamon bun topped with cream cheese frosting, so now is the perfect time to test this recipe and bring it to Thanksgiving or your next holiday gathering. Let’s get baking! (recipe inspired by Richard Bertinet)
For the dough
- 200 g full fat milk
- 2 medium eggs
- 600 strong white bread flour
- 1 packet instant yeast
- 50 g caster sugar
- 2 tsp salt
- 200 g unsalted butter
For the filling
- ¾ cup light brown sugar
- 12 tablespoons unsalted butter, softened
- 2 tablespoons ground cinnamon
For the frosting
- 4oz cream cheese
- 2 tablespoons unsalted butter
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ¾ cup powdered sugar
- Start by making the dough. Combine the milk and eggs into the food mixer and then add the instant yeast. Add the flower promptly after adding the yeast and then add the salt and sugar to the food mixer. Lastly, add the butter and mix the ingredients on low speed for 4 minutes.
- Increase the speed of the mixer (medium speed) and allow ingredients to mix for another 10 minutes until the dough does not stick to the side of the bowl.
- Apply a sprinkle of flour to a clean surface and begin to gently shape the dough into a large ball (be careful not to overwork the dough here). Place the dough into a large (lightly floured) bowl. Prove the dough for 45 minutes by covering the bowl with a cloth and placing it in a room temperature area (we like to put ours in the oven). \
- While the dough is proving, make the filling for the cinnamon buns. Beat the butter and sugar together until pale and then add the cinnamon. Place into a separate bowl and set aside.
- After the dough has doubled in size, lay it on a lightly floured surface and begin to roll the dough into the shape of a rectangle. Begin to place dollops of the filling across the dough and spread until even.
- With the long side facing you, fold in half lengthways to enclose the filling. Remove the edges of the dough and then slice it widthway into 12 strips, each approximately 3.5 cm across. Next, use a knife to cut twice down the length of each piece to make 3 individual strands. Plait or braid the strands together. Gently roll the braid into a ball along its length.
- Grease a 12 cup muffin tray and place the braided knots into the tray. Cover the knots and prove for 1 hour.
- While the knots are proving, make the icing. Combine butter, cream cheese, and sifted powdered sugar into a mixing bowl. Add milk and vanilla and then mix until the frosting becomes smooth and pale in color. Set aside.
- Preheat oven to 375 F and bake for 20 min until golden brown. Let the baked knots cool for 30 to 40 minutes and then top them with frosting.
- Serve and enjoy!
We hope you LOVE this recipe. It definitely takes some time making everything from scratch but it is TOTALLY worth it when you take that first bite! Xo