Brioche Cinnamon Knots

20 buns
10 hr 20 min

These cinnamon knots are so good with an enriched, buttery brioche dough paired with a warm cinnamon brown sugar filling. They do take a bit of planning ahead, since the dough requires an overnight proof, but it is so worth it. I actually prefer an overnight proof when I bake bread, as it seems to lessen the work required when you don't need to do everything at once. Aside from the time required, these are pretty simple to make if you have a stand mixer to help with the kneading, and they are very addictive, you won't be able to stop after eating one.

Recipe details

  • 20  buns
  • Prep time: 10 Hours Cook time: 20 Minutes Total time: 10 hr 20 min
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Ingredients

For the brioche dough

  • ½ cup room temperature milk
  • 1 1/2 tsp instant yeast
  • 6 tbsp granulated white sugar
  • 3 large eggs
  • 2 large egg yolks
  • 2 tsp vanilla
  • 500g  (3 cups + 2 tbsp) plain flour
  • 1 ½ tsp fine sea salt
  • 2 sticks (250g) very soft, unsalted butter (cut into 4 portions)

For the cinnamon filling

  • 1/2 cup (100g) dark brown sugar
  • 1/2 cup (100g) butter
  • 3 tsp cinnamon powder 7g 
  • 1/2 teaspoon salt 
  • 1 egg
  • Icing sugar for dusting (optional)

Instructions

For the cinnamon filling

Combine softened butter, brown sugar and cinnamon powder with salt in a medium sized bowl. Mix together with a spatula until everything is combined.

For the brioche dough

Add the milk, sugar and yeast to the bowl of a stand mixer fitted with a dough attachment.
In a separate bowl, whisk the eggs and egg yolks together.
Add the eggs, flour and salt to the stand mixer bowl and mix on low speed until a scraggly dough forms.
Turn the mixer up to medium speed and mix for about 5 minutes. Start to add the butter one portion at a time, only adding more once the butter has fully incorporated. Repeat until all of the butter has been added. This will take about 10 minutes.
Continue mixing for another 10-15 minutes at medium speed or until the dough has come together and can be lifted cleanly off the bottom of the bowl.
Remove the dough from the stand mixer and place in another large bowl that has been greased. Cover with cling wrap and place in the fridge overnight or for at least 8 hours.

To assemble and bake

Grease two 12-hole muffin tins with butter. Preheat oven to 160C (325F).
After a minimum of 8 hours, remove it from the fridge, turn out the dough onto a lightly-floured surface and press on the dough to release the air.
Dust the top of the dough with flour and roll out with a rolling pin into a rectangle approximately 12 inches (length) by 20 inches (width).
Cover entire surface of dough with the cinnamon sugar and butter mixture. Ensure that it is evenly spread out.
Fold dough into thirds lengthwise, like a letter. Cut into 20 strips, about 1 inch wide.
To form the knot shapes, cut each strip into 3 pieces, then plait. Roll the dough over itself until it forms a bun shape. Place into the hole of your muffin tin. Repeat with all the strips.
Allow the buns to proof for about one hour or until doubled in size.
Once doubled in size, beat one egg and lightly brush over the buns.
Bake for 18 minutes. Remove from oven and allow to cool. Dust with icing sugar if you like and enjoy warm.
These buns can be kept at room temperature for up to 3 days. I like to microwave them until they are warm before I eat them.

Comments

  • Iammacha Iammacha on Nov 23, 2021

    Is a cup of flour supposed to be 140 grams? 4c +2tbs would be well over 500g

    • Vivbakez Vivbakez on Nov 23, 2021

      Hi, you are correct. I have amended the recipe as it should be 3 cups and 2 tbsp. Thank you for pointing that out.

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