Cozy Braided Cinnamon Buns with Vanilla Caramel
Cozy Braided Cinnamon Buns with Vanilla Caramel
Ingredients
For the Brioche Sourdough Dough
- 2 1/2 cups all-purpose flour
- 1/2 cup active sourdough starter
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk, warmed to 100-110°F
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
For the Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 2 tablespoons ground cinnamon
For the Vanilla Caramel Drizzle
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into cubes
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
In a large bowl, combine the warmed milk, active sourdough starter, and granulated sugar for the dough. Stir until well combined. Let sit for 5 minutes.
⏱️ 5 min
- 2
Add the egg, all-purpose flour, and salt to the bowl. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5 minutes.
⏱️ 5 min
- 3
Gradually add the softened butter, one tablespoon at a time, kneading until each addition is fully incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
⏱️ 20 min
- 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until doubled in size. Alternatively, for a longer, slower rise, refrigerate overnight (8-12 hours).
⏱️ 180 min
- 5
While the dough is rising, prepare the cinnamon filling. In a medium bowl, cream together the softened butter, light brown sugar, and ground cinnamon until well combined and fluffy.
⏱️ 5 min
- 6
Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 7
Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small border along one of the longer edges.
⏱️ 3 min
- 8
Fold the dough in half lengthwise, bringing the un-filled edge over to meet the filled edge. Gently press down to seal.
⏱️ 2 min
- 9
Using a sharp knife or pizza cutter, cut the folded dough into 8-10 strips, each approximately 1 inch wide.
⏱️ 3 min
- 10
Take one strip of dough and gently twist it several times. Then, form it into a knot or braid, tucking the ends underneath. Repeat with the remaining strips. Lightly grease a 12-cup muffin tin.
⏱️ 10 min
- 11
Place each braided bun into a cup of the prepared muffin tin. Cover loosely with plastic wrap and let rise in a warm place for another 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 12
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 13
Bake the cinnamon buns for 20-25 minutes, or until golden brown and cooked through. If browning too quickly, loosely tent with foil.
⏱️ 25 min•🌡️ 375
- 14
While the buns are baking, prepare the vanilla caramel drizzle. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it boil until it turns an amber caramel color. This can take 5-10 minutes.
⏱️ 10 min
- 15
Carefully and slowly pour the warmed heavy cream into the caramel (it will bubble up vigorously). Stir gently until smooth. Remove from heat and stir in the cubed butter, vanilla extract, and salt until the butter is melted and the caramel is smooth.
⏱️ 5 min
- 16
Once the cinnamon buns are out of the oven, let them cool in the muffin tin for 5 minutes before transferring them to a wire rack. Drizzle generously with the warm vanilla caramel. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cozy Braided Cinnamon Buns with Vanilla Caramel
Ingredients
For the Brioche Sourdough Dough
- 2 1/2 cups all-purpose flour
- 1/2 cup active sourdough starter
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk, warmed to 100-110°F
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
For the Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 2 tablespoons ground cinnamon
For the Vanilla Caramel Drizzle
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into cubes
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
In a large bowl, combine the warmed milk, active sourdough starter, and granulated sugar for the dough. Stir until well combined. Let sit for 5 minutes.
⏱️ 5 min - 2
Add the egg, all-purpose flour, and salt to the bowl. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5 minutes.
⏱️ 5 min - 3
Gradually add the softened butter, one tablespoon at a time, kneading until each addition is fully incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
⏱️ 20 min - 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours, or until doubled in size. Alternatively, for a longer, slower rise, refrigerate overnight (8-12 hours).
⏱️ 180 min - 5
While the dough is rising, prepare the cinnamon filling. In a medium bowl, cream together the softened butter, light brown sugar, and ground cinnamon until well combined and fluffy.
⏱️ 5 min - 6
Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 7
Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small border along one of the longer edges.
⏱️ 3 min - 8
Fold the dough in half lengthwise, bringing the un-filled edge over to meet the filled edge. Gently press down to seal.
⏱️ 2 min - 9
Using a sharp knife or pizza cutter, cut the folded dough into 8-10 strips, each approximately 1 inch wide.
⏱️ 3 min - 10
Take one strip of dough and gently twist it several times. Then, form it into a knot or braid, tucking the ends underneath. Repeat with the remaining strips. Lightly grease a 12-cup muffin tin.
⏱️ 10 min - 11
Place each braided bun into a cup of the prepared muffin tin. Cover loosely with plastic wrap and let rise in a warm place for another 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 12
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 13
Bake the cinnamon buns for 20-25 minutes, or until golden brown and cooked through. If browning too quickly, loosely tent with foil.
⏱️ 25 min•🌡️ 375 - 14
While the buns are baking, prepare the vanilla caramel drizzle. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it boil until it turns an amber caramel color. This can take 5-10 minutes.
⏱️ 10 min - 15
Carefully and slowly pour the warmed heavy cream into the caramel (it will bubble up vigorously). Stir gently until smooth. Remove from heat and stir in the cubed butter, vanilla extract, and salt until the butter is melted and the caramel is smooth.
⏱️ 5 min - 16
Once the cinnamon buns are out of the oven, let them cool in the muffin tin for 5 minutes before transferring them to a wire rack. Drizzle generously with the warm vanilla caramel. Serve warm.
⏱️ 5 min