Twisted Cinnamon Buns with Vanilla Bean Glaze

SWEET BREAD DOUGH

I used my quick, sweet bread dough recipe. I like using it as I can shape the buns right after kneading and then forget about them until they are ready to bake.

WHICH CINNAMON TO USE

The cinnamon most commonly used in baking and cooking falls into two main categories: Saigon (Vietnamese cassia) and Ceylon (true cinnamon). Saigon cinnamon is more widely available and budget-friendly, with a bold, sweet flavor, while Ceylon, often called ‘true cinnamon,’ is milder, less dominant, more delicate, used a lot in cooking, and typically more expensive. I use cinnamon almost daily. For everyday uses like smoothies and yogurt bowls, I reach for Ceylon cinnamon. Ceylon cinnamon, which contains only trace amounts of coumarin, is considered a better choice for frequent use. But for baking, especially recipes like cinnamon buns where cinnamon is the star, I prefer Saigon, or sometimes a blend of both, because of its rich, vibrant flavor; it really makes breads shine. That said, both types, Saigon (Vietnamese Cassia) and Ceylon (true cinnamon), work beautifully, so feel free to choose what you’re most comfortable with.

SHAPING TWISTED BUNS

To shape the cinnamon rolls, you can follow the method shown in the pictures or use the simplified version shown in the video. Both work beautifully.

• After the initial dough’s 10-15-minute rest, roll it out into a thin rectangle.
• Brush melted butter across the sheet of dough.
• Cut the dough into 3-inch strips.
• Sprinkle a generous amount of cinnamon filling onto each strip.

• Fold one side of the dough over the filling, then fold the other side on top, slightly overlapping, to enclose and seal the strips.
• Cut the snakes into approximately the same length pouches. (step 1).
• Seal the ends (step 2).
• Then, gently using a small rolling pin, or use your hands, flatten the dough (step 3)

• Using a pastry wheel, cut the slits in the pouch (step 1).
• Roll it at an angle, then shape it into a snail (steps 2-4).

PROOF THE BUNS

Place each twisted cinnamon bun on a baking pan lined with parchment, with the sides sprayed with nonstick spray. Cover with a damp paper towel or lightly greased plastic wrap and let rise for about 60 minutes in a warm, draft-free spot.

I once visited a commercial bakery with my friend, head baker Rachel, and saw climate-controlled proofing units as large as entire rooms. While having something like that at home would be amazing, I rely on a simple oven method instead. It’s easy to create a warm, moist environment—just place a small pot or bowl with 3–4 cups of boiling water on the bottom rack, set the buns on the rack above, and close the oven door.

Just before baking, brush each bun with melted butter, milk, or a milk-and-butter mixture.

BAKE

Bake at 350F (180C) for about 25-30 minutes. Keep an eye on them so they don’t get too dark. If needed, loosely cover buns with foil. Let cool slightly.

VANILLA BEAN GLAZE

Prepare vanilla bean glaze: heat water and butter until the butter is melted, then add powdered sugar and Vanilla Bean paste. Employ a whisk to eliminate any stubborn lumps of sugar in the glaze. Butter keeps the glaze soft, and sugar makes it crust over. It’s a perfect combo. But, as I mentioned earlier, definitely try the lemon version, too. See the notes in the recipe card for instructions.

While twisted cinnamon buns are still slightly warm, brush them generously with the glaze.

MORE RECIPES WITH CINNAMON

• Walnut Cranberry Biscotti
• Snickerdoodle Cookies
• Cinnamon Cardamom Cookies