Richard Bertinet’s twisted cinnamon buns
Sweet, sticky and so moreish the recipe for these twisted cinnamon buns may be worth doubling or even tripling! (yes, they are THAT good)...
Brought to you by Richard Bertinet
Twisted cinnamon buns recipe by Richard Bertinet
Treat yourself with this sweet recipe by Richard Bertinet in collaboration with pizza oven pioneers Gozney to create the perfect afternoon tea snack that can be thoroughly enjoyed at the comfort of your own home. Sweet, sticky and so moreish the recipe for these twisted cinnamon buns may be worth doubling or even tripling! (yes, they are THAT good)...
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For the dough
- 200 g full fat milk
- 2 medium eggs
- 600 g strong white bread flour
- 25 g fresh yeast
- 50 g caster sugar
- 2 tsp salt
- 200 g unsalted butter
For the filling
- 150 g unsalted butter
- 250 g soft brown sugar
- 2 tsp cinnamon
For the egg glaze
- 1 egg
- 2 tbsp full fat milk
For the sugar glaze
- 100 g caster sugar
- 100 g water
Start by making the dough. Put the milk and eggs into the bowl of a food mixer then add the flour. Break in the yeast to one side of the bowl, then add the salt and sugar to the other side. Add the butter.
Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.
Form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.
Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 sheet of paper.
For the filling, beat the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough.
With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into 12 strips each roughly 3.5cm across. Next, use a sharp knife to cut twice down the length of each strip to make three strands. Plait the three strands together and repeat to make 12 individual plaits.
Take each plait and roll it up along its length to create a knot. Grease a 12 cup muffin tray and pop the knots into the tray. Cover and allow to prove for 1 hour.
Preheat the oven to 190°C/375°F brush the knots with the egg glaze and pop into the oven. Turn the heat down to 180°C/350°F and bake for 18-20 minutes until golden.
Meanwhile, make the sugar glaze. Put the sugar and water in a pan and bring to the boil, turn down to a simmer until you have a light syrup.
Brush the baked knots with the syrup while still hot and leave to cool before devouring.
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