Irresistible Braud and Co Cinnamon Bun Recipe: A Step-by-Step Guide

Are you dreaming of sinking your teeth into a warm, gooey cinnamon bun just like the ones from Braud and Co Cinnamon Bun Recipe? Well, you’re in luck! With this detailed recipe, you can recreate those delicious, bakery-quality cinnamon buns right in your own kitchen. Let’s get baking!

The Allure of Braud and Co Cinnamon Buns

What makes Braud and Co cinnamon buns so special? It’s the perfect balance of soft, fluffy dough, rich cinnamon filling, and creamy icing. Each bite is a heavenly mix of sweetness and spice that leaves you wanting more. But don’t worry, making these at home is easier than you might think. With a few simple ingredients and some patience, you’ll have a batch of cinnamon buns that rival the best bakeries.

Essential Ingredients for Perfect Cinnamon Buns

To get started, you’ll need to gather your ingredients. Here’s what you’ll need for the dough, filling, and icing.

Dough Ingredients

  • All-Purpose Flour: 4 cups, the foundation of your buns.
  • Milk: 1 cup, warm to help activate the yeast.
  • Sugar: 1/4 cup, to feed the yeast and add sweetness.
  • Butter: 1/4 cup, melted for richness.
  • Eggs: 2, to bind the dough.
  • Active Dry Yeast: 2 1/4 teaspoons, to make the dough rise.
  • Salt: 1 teaspoon, to balance the sweetness.

Filling Ingredients

  • Brown Sugar: 1 cup, for that caramel-like sweetness.
  • Ground Cinnamon: 2 tablespoons, the star of the show.
  • Butter: 1/2 cup, softened to spread easily.

Icing Ingredients

  • Cream Cheese: 4 ounces, softened for creaminess.
  • Butter: 1/4 cup, softened.
  • Powdered Sugar: 1 1/2 cups, for sweetness and texture.
  • Vanilla Extract: 1 teaspoon, for flavor.
  • Milk: 2-3 tablespoons, to reach the desired consistency.

Step-by-Step Instructions for Making Cinnamon Buns

Ready to dive into baking? Follow these steps to make your own Braud and Co-inspired cinnamon buns.

Preparing the Dough

  1. Activate the Yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes until frothy.
  2. Mix Wet Ingredients: In a large mixing bowl, combine melted butter, eggs, and salt. Add the yeast mixture and stir to combine.
  3. Add Flour: Gradually add flour, one cup at a time, until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
  4. Let It Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Preparing the Filling

  1. Mix Sugar and Cinnamon: In a small bowl, combine the brown sugar and ground cinnamon.
  2. Spread the Butter: On a lightly floured surface, roll out the dough into a rectangle about 16×12 inches. Spread the softened butter evenly over the dough.
  3. Add the Sugar Mixture: Sprinkle the cinnamon-sugar mixture evenly over the butter.

Rolling and Cutting the Buns

  1. Roll the Dough: Starting from the long edge, tightly roll up the dough into a log.
  2. Cut into Slices: Cut the log into 12 equal slices using a sharp knife or dental floss.
  3. Arrange in Pan: Place the slices in a greased 9×13 inch baking dish, leaving a little space between each one.

Baking the Buns

  1. Let Them Rise Again: Cover the baking dish with a damp cloth and let the buns rise for another 30 minutes.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C).
  3. Bake: Bake the buns for 25-30 minutes, or until golden brown and cooked through.

Making the Icing

  1. Mix Ingredients: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, then add milk one tablespoon at a time until you reach the desired consistency.
  2. Ice the Buns: Spread the icing over the warm cinnamon buns, allowing it to melt slightly and seep into the buns.

Tips and Tricks for Perfect Cinnamon Buns

Even with a straightforward recipe, a few tips can help ensure your cinnamon buns turn out perfect every time.

Choosing the Right Ingredients

  • Fresh Yeast: Make sure your yeast is fresh and active for the best rise.
  • Room Temperature Ingredients: Use room temperature ingredients for the dough to help it rise properly.

Dough Handling

  • Proper Kneading: Knead the dough well to develop the gluten, which gives the buns their structure.
  • Second Rise: Don’t skip the second rise. It helps make the buns fluffy and light.

Baking Tips

  • Even Baking: Rotate the baking dish halfway through baking to ensure even cooking.
  • Avoid Overbaking: Keep an eye on the buns towards the end of the baking time to avoid overbaking and drying them out.

Conclusion: Enjoy Your Homemade Braud and Co Cinnamon Buns

There you have it! With this recipe, you can enjoy the same warm, gooey, and delicious cinnamon buns that you’d find at Braud and Co. They’re perfect for a weekend breakfast, a holiday treat, or any time you want to indulge in something sweet and comforting. Happy baking!

For more ideas, recipes, and cooking tips and tricks, please visit us at Am2tree.

Frequently Asked Questions about Braud and Co Cinnamon Bun Recipe

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. Let it rise, then refrigerate it overnight. In the morning, let it come to room temperature before rolling it out and continuing with the recipe.

What type of yeast should I use?

Active dry yeast works best for this recipe. If using instant yeast, you can skip the step of dissolving it in warm milk and add it directly to the dry ingredients.

How can I store leftover cinnamon buns?

Store any leftover cinnamon buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute whole wheat flour for some of the all-purpose flour, but it may result in a denser bun. A 50/50 mix of whole wheat and all-purpose flour is a good balance.

How can I make the icing lighter?

For a lighter icing, you can reduce the amount of cream cheese and use more milk to create a thinner glaze. Alternatively, you can skip the cream cheese and make a simple powdered sugar glaze with milk and vanilla extract.