How to Make Bakery-Style Twisted Cinnamon Buns

THE BEST cinnamon buns you’ve ever had! Sweet and sticky, with aromatic, buttery filling, these buns are not only delicious and incredibly moreish, they are twisted into pretty little knots that will impress friends and family.

Why these are the best cinnamon buns?

If you’ve followed this blog you know I love making soft, doughy buns, rolls and swirls. The process is calming and the results are reliably delicious: light, tender dough with a sweet, gooey cinnamon filling. These twisted cinnamon buns combine a fluffy, easy-to-handle dough with a fragrant cinnamon-butter filling and are shaped into attractive knots inspired by Richard Bertinet’s technique. They bake up sticky, moreish and perfect for sharing.

The dough is soft and forgiving, the filling is perfectly balanced between sweet and spiced, and the knot shape makes each bite attractive and texturally interesting. These buns are ideal for weekend baking or for serving at brunch.

Tips for making the buns

These buns use the same basic enriched dough I often make for another favourite, the hazelnut swirl buns. The process includes two proves, so it takes a little time, but the extra effort is worth it for the texture and flavour.

1. Using a freestanding mixer with a dough hook makes mixing and kneading faster; mix on medium speed until the dough no longer sticks to the sides. You can knead by hand, but it will take longer and require more elbow grease.
2. Lukewarm milk and butter: Warm the milk and butter slightly so they’re lukewarm when added to the dry ingredients. Too hot will kill the yeast; too cold won’t activate it.
3. Fast-action dried yeast: Choose a reliable instant yeast for consistent proving. Active dried yeast can work but must be activated separately—follow the pack instructions and check the expiry date.
4. Don’t overload the filling: spread an even, thin layer of cinnamon butter so the dough is easy to fold and shape.
5. After baking, leave the buns in the tin for only about a minute before transferring them to a cooling rack. Some filling will leak during baking; while hot it’s easier to remove buns from the tin before the sugar and butter harden.

Easy cinnamon butter filling

The filling is simple and delicious: softened unsalted butter, soft light brown sugar and ground cinnamon. Beat until pale and fluffy, then spread. Make sure the butter is at room temperature—not rock hard and not melted—so it spreads neatly without sliding out from the dough edges.

Folding the dough

When the dough has doubled in size, turn it out onto a lightly floured surface and gently knock the air out. Stretch it into a rough rectangle and use a rolling pin to roll it to roughly 40 × 50 cm, with the long edge facing you. Spread the cinnamon butter over two-thirds of the dough, leaving one-third clean. Fold the clean section toward the middle, then fold the remaining section on top to create layers.

How to cut and shape the dough

Trim the edges, then cut the folded rectangle crossways into about 12 equal strips, each roughly 4 cm wide. Gently flatten each strip, then make two lengthwise cuts to create three strands. Plait the strands together and roll the plait up along its length to form a knot. Place each knot into a lightly greased 12-hole muffin tin, cover and prove for 45 minutes to 1 hour until doubled.

Make ahead and storing instructions

You can prepare the dough a day ahead and refrigerate it overnight. Alternatively, shape the buns and place them in a greased muffin tin covered in the fridge overnight. The next day, leave them at room temperature for 1–2 hours to warm through, brush with egg wash and bake. Serve best warm on the same day. Leftovers can be wrapped and stored at room temperature for 1–2 days.

Recipe

Twisted cinnamon buns

Sweet, sticky and irresistibly moreish cinnamon buns twisted into pretty knots. Excellent with tea or coffee, and lovely for sharing.

Equipment

• Freestanding mixer (optional)
• 12-hole muffin tin
• Pizza cutter or sharp knife

Ingredients

For the dough:

• 250 ml milk (any type)
• 60 g unsalted butter, cubed
• 500 g strong white bread flour
• 15 g fast-action dried yeast
• 100 g caster sugar
• 1 tsp salt
• 1 medium egg

For the filling:

• 150 g unsalted butter, softened
• 200 g soft light brown sugar
• 2 tsp ground cinnamon
• 1 small egg (for egg wash)
• 2 tbsp icing sugar for dusting (optional)

Instructions

1. Read the tips section before you begin.
2. Heat the milk until lukewarm, add the cubed butter and stir until it melts; remove from heat and cool slightly.
3. In a mixer bowl combine flour, sugar, salt and yeast. Add the warm milk and butter mixture and the egg. Mix on low until the dough comes together, then increase to medium and mix 8–10 minutes until smooth and elastic and not sticky.
4. Turn the dough onto a lightly floured surface, shape into a ball and place in a lightly oiled bowl. Cover and leave in a warm place for about 1 hour or until doubled in size.
5. Meanwhile, make the filling: beat softened butter and brown sugar until pale and fluffy, reduce speed and mix in the cinnamon. Set aside.
6. When the dough has doubled, knock out the air and roll into a rough rectangle. Roll to roughly 40 × 50 cm with the long edge toward you.
7. Spread the filling over two-thirds of the dough, leaving one-third clean. Fold the clean part toward the middle and then fold the remaining third over it. Press lightly with a rolling pin to even out the layers.
8. Trim edges and cut the rectangle crossways into 12 equal strips (about 4 cm each). Flatten a strip, then cut two lengthwise slits to make three strands. Braid the strands, roll the braid along its length into a knot and place in the muffin tin. Repeat.
9. Cover and prove the knots for 45 minutes to 1 hour until doubled in size.
10. Preheat the oven to 170°C. Brush each knot with egg wash and bake on the middle shelf for 15–18 minutes until golden. Remove from the oven and leave in the tin for about a minute, then transfer to a cooling rack while still warm. Dust with icing sugar if desired and serve warm.

Notes

• Use a thin, even layer of filling for easy folding and shaping.
• Some filling may leak during baking; this is normal and adds extra caramelised flavour.
• Transfer buns to a cooling rack shortly after baking so leaked sugar doesn’t harden in the tin.
• Make-ahead options: refrigerate the dough overnight before shaping, or shape the buns and refrigerate them in the tin overnight. Next day allow them to come to room temperature (about 1–2 hours) then bake as directed.

Nutrition (per bun)

Calories: 399 kcal | Carbohydrates: 57 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 10 g | Sugar: 26 g

If you try this recipe, please leave a comment below the recipe card to share how it went — I love seeing your feedback. If you post photos on social media, tag me so I can see your versions.