Braided Cinnamon Roll

My children loves cinnamon rolls for breakfast. While browsing for new recipes online, I was amazed when I saw the braided cinnamon roll made by Chef Richard Bertinet | Gozney. I really like the shape and it looked very moist and delicious.

When you start to braid the cinnamon roll, takeout the excess fillings that may spill out.

Yield: 12

Author: adapted from Chef Richard Bertinet | Gozney

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Braided Cinnamon Roll

cinnamon roll

Prep time: 30 MinCook time: 30 MinInactive time: 1 H & 30 MTotal time: 2 H & 30 M

Ingredients

Dough

• 200 grams milk
• 2 eggs
• 600 grams all purpose flour
• 25 grams 2 1/4 tsp active dry yeast
• 50 grams granulated sugar
• 10 grams salt
• 200 grams unsalted butter

Filling

• 150 grams unsalted butter
• 250 grams brown sugar
• 2 tsp cinnamon

Instructions

Dough

1. Activate the yeast by combining warm milk, yeast and a 1 teaspoon of sugar. Set aside until it bubbles.
2. In a standing mixer fitted dough hook, add salt, sugar, flour, eggs, butter and yeast mixture. Mix for 10-12 minutes until well combined.
3. Remove dough and transfer to an oiled container. Cover and let it rise or when it doubles in size. Meanwhile, prepare the filling.

Filling

1. In a standing mixer with a paddle attachment, combine butter and sugar . Stir in the cinnamon.
2. Take the dough, roll it into rectangle.
3. Spread the filling.
4. Fold the dough halfway.
5. Then fold the other end to the middle.
6. Divide the dough into 12 parts.
7. Divide each part in 3 and braid the strand.
8. Roll and place in a muffin pan.
9. Bake for 25-30 minutes at 350°F.

Notes

Inactive time: rising time for dough