Cinnamon Twisty Buns
Serves 930 mins prep30 mins cook
These cinnamon rolls are incredibly soft, fluffy, and gooey perfection. Shaped for the perfect ratio of dough to cinnamon sugar filling, they are a delicious twist on traditional cinnamon rolls.
0 servings
What you need
Instructions
1: Make your Tangzhong. Take 3 tbsp of flour and 1/2 cup of milk and whisk in a small pot until no lumps remain. Stir continuously over medium heat until it resembles mashed potatoes. Remove from heat and let cool for 5 mins. 2: In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved. 3: Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5hrs or until almost doubled in size. 4: Punch dough to deflate and divide into 9 equal sections. Form into balls. Cover and let rest for 10 mins. Lightly grease a 9”x9” pan and make your filling by combining all filling ingredients. 5: Roll the dough into a long oval ~8” long. Spread some of the filling on top then cut slits lengthwise without cutting all the way. Begin rolling the dough at a slight angle. Once rolled, twist both ends to form a knot and place into the pan. 6: Cover and let rise for ~30mins or until noticeably puffy. Preheat oven to 350F. 7: Bake for 25-30mins or until the top is golden.View original recipe