Dear Simon and Nancy,
I am so behind in writing and posting! I had to do a double take when I saw the date from when these photos were taken. September 2019! When you were here visiting! I remember dropping off these buns to you both and my parents. I hope you enjoyed eating them. The next time you can safely come visit us in Toronto, I’ll take requests and bake you whatever you want!
I hope the both of you are staying safe in New York. From the news, it appears that things are tough in the US, especially in such a densely populated city like where you are. Every day I hope that everyone in our family (around the world) is healthy and safe.
Anyways, back to these twisted buns. The inspiration came from photos and videos I saw online from Circus Bakery in Paris. They make these amazing-looking cardamon buns that I will also attempt to make in the future. Back in September 2019, I wasn’t sure about cardamon baked goods yet. But friends got me cardamon doughnuts for my birthday and I have to say, I like the flavour!
So these are just cinnamon flavoured as I worked on figuring out how to do the fancy twist shape.
Cinnamon Twist Buns
Makes about 24
⅓ cups butter, room temperature
1¼ cups milk
⅓ cup granulated sugar
¾ teaspoon salt
5 cups all-purpose flour
1 tablespoon active dry yeast
3 large eggs
½ cup all-purpose flour
1 cup butter, room temperature
1½ cups brown sugar
2 tablespoon cinnamon
- In a saucepan or pot, combine the butter, milk, granulated sugar, and salt together over medium heat until the butter is melted.
- In the bowl of your stand mixer, add 5 cups of flour and the yeast. Gently pour the warm milk mixture in. Use the dough hook on the stand mixer and mix on low speed until everything is combined.
- Add the eggs one at a time and once everything is incorporated, mix for another 5-7 minutes. The dough will be smooth and shiny when ready.
- Cover the bowl with plastic wrap or a damp towel and let the dough rise until it doubles in size. About an hour and a half.
- To prepare the cinnamon filling, cream the remaining 1 cup of butter and brown sugar on medium-high speed. It should be light and fluffy when ready. Then, add in the cinnamon and ½ cup of flour. Mix until it becomes a paste, set aside.
- Line your baking sheets with parchment paper.
- Lightly dust your work surface with flour. Once your dough has risen, take it out and punch down on it. Use a rolling pin to create a large rectangle about half a centimetre thick.
- Use a spatula to spread the cinnamon paste onto the dough. Make sure it’s even and goes all the way to the edges of the dough.
- Gently lift and fold in a third of the dough from the left. Do the same on the right so that it overlaps.
- Then use a bench scraper or knife to cut 1-inch thick rectangle strips. Take each strip and twist them until you have a long stretchy piece of dough. Then, have one hand hold the ends of one while the other wraps the dough around twice. Pull the excess through the center as you remove your hand. Think of it as if you’re wrapping a piece of rope around your hand twice and then pulling the rope through to tie the knot.
- Do this with the remaining strips of dough. Place them on the parchment paper on your baking tray. Cover with plastic wrap or a towel for another hour and a half. Preheat your oven to 350°F in that last half hour.
- Bake for 20-25 minutes until the buns are golden. Remove them from the oven and let them cool for a few minutes before transferring them to a cooling rack. Best eaten on the same day! You can make a glaze or frosting for these, but I loved them as they were!
Use a rubber spatula to get the cinnamon paste out of the bowl. But use an offset spatula to help spread the paste on the dough.
Remember, we’re folding a third of the dough twice. Almost like swaddling a baby blanket.
I used a bench scraper to cut the folded dough into long strips. Then twisted them.
Do two wraps and then stick the end through the middle!
Golden and smelling delicious when they’re out of the oven and cooling. Does anything smell more homey than cinnamon?