I grew up watching my grandmother braid dough like she was weaving a basket — the smell of cinnamon would fill the house and everyone would gather at the table. These braided cinnamon buns are that warm, nostalgic recipe scaled for today: a tender yeast dough, a butter-cinnamon-sugar ribbon, and a simple braid that looks impressive but is easy to pull off. They’re perfect for weekend brunches, holiday mornings, or any time you want a bakery-style treat without leaving home.

Why you’ll love this dish

This recipe hits the sweet spot between show-stopping and doable. The braid gives the buns an elegant look, while the cinnamon-brown sugar swirl gives every bite that classic, comforting flavor. It’s great for feeding a crowd, making ahead for a brunch, or bringing to a potluck. The ingredients are pantry staples, and you can customize fillings or nuts to suit tastes.

“Flaky on the outside, pillowy inside, and every strand filled with cinnamon — this braid was the star of our holiday table.” — weekend brunch tester

How this recipe comes together

Step-by-step overview

Activate yeast in warm milk to get a lively starter.
Mix flour, salt, butter, eggs, and the yeast mixture into a soft dough.
Knead until smooth and let it double in size — this builds structure and tenderness.
Roll into a rectangle, spread butter, sprinkle cinnamon and brown sugar (and nuts if using), then roll into a log.
Slice the log into strips and braid them for that beautiful visual and even filling distribution.
Let the braid proof briefly, egg-wash, and bake until golden. Cool slightly, dust with powdered sugar, and serve.

Ingredients

Gather these items

4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 cup milk (warm, about 100–110°F / 38–43°C)
1/2 cup unsalted butter, melted (plus a little for brushing)
2 large eggs
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/4 cup packed brown sugar
1/4 cup chopped walnuts or pecans (optional)
1 egg (for egg wash)
Powdered sugar (for dusting, optional)

Notes: For dairy-free, swap milk for oat milk and butter for vegan margarine. If you prefer a richer dough, replace one egg with an additional yolk.

How to prepare it

Combine warm milk and granulated sugar in a small bowl. Sprinkle the yeast over the top and let sit 5–10 minutes until frothy.
In a large bowl, whisk together the flour and salt. Add the frothy yeast mixture, melted butter, and the two eggs. Stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead about 8–10 minutes until smooth and elastic. The dough should feel soft and slightly tacky, not sticky.
Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise 1–2 hours until doubled in size.
Punch down the dough and roll it into a large rectangle (about 12×16 inches). Brush with extra melted butter. Sprinkle evenly with cinnamon, brown sugar, and nuts if using.
Starting at the long edge, roll the dough tightly into a log. With a sharp knife, slice the log lengthwise into two long halves, exposing the swirl. Cut each half into strips (3–4 strips wide), then braid the strips together to form a loaf-shaped braid. Seal the ends.
Place the braid in a greased baking dish. Cover and let rise 30 minutes until slightly puffy.
Preheat the oven to 350°F (175°C). Beat the reserved egg and brush it over the braid for a shiny crust.
Bake 25–30 minutes until deep golden brown and cooked through. If the top browns too quickly, tent with foil.
Cool at least 15 minutes before dusting with powdered sugar and slicing.

How to serve Braided Cinnamon Buns

Serving suggestions

Slice thick and serve warm with coffee or tea for a cozy brunch.
Add a simple lemon glaze (powdered sugar + a squeeze of lemon) for a bright contrast.
Serve alongside fresh fruit and Greek yogurt for a balanced brunch plate.
For a breakfast board, pair slices with soft cheeses, jam, and nuts.

If you enjoy cinnamon pastries, you might like these baked cinnamon-sugar mini-donuts as a quick companion for parties: https://usa.mixmirth.com/baked-cinnamon-sugar-mini-donuts/.

How to store & freeze

At room temperature: Wrap the cooled braid tightly in plastic wrap or place in an airtight container for up to 2 days.
Refrigeration: Keeps up to 5 days but can dry the bread slightly. Reheat gently to revive softness.
Freezing: Wrap tightly in plastic then foil and freeze up to 3 months. Thaw overnight in the fridge or at room temperature, then warm in a 300°F (150°C) oven for 8–10 minutes.
Reheating tip: Microwave a slice for 8–12 seconds or warm in a 350°F oven for 5–8 minutes for a fresh-baked feel. Always cool completely before freezing to avoid condensation.

Helpful cooking tips

Pro chef tips

Warm milk temperature matters: aim for 100–110°F. Too hot will kill yeast; too cool will slow the rise.
Knead for structure: 8–10 minutes builds gluten for a pillowy crumb. Use the windowpane test if you want precision (a thin, translucent stretch without tearing).
Even filling distribution: press the brown-sugar mixture into the dough lightly to prevent sliding during rolling.
Braid confidently: trim ragged edges and tuck ends under for a tidy loaf. A serrated knife works best for cutting the log into strips.
Make ahead: Prepare through the braid step, refrigerate overnight (covered), then remove, let come to room temp and rise 30–45 minutes before baking.

Also try a quick cinnamon treat that’s tiny and addictive: https://usa.mixmirth.com/3-ingredient-cinnamon-sugar-donut-holes/.

Creative twists

Apple-cinnamon: Add thinly sliced apples and a sprinkle of nutmeg.
Cardamom twist: Replace half the cinnamon with ground cardamom for a Nordic touch.
Chocolate-hazelnut: Spread a thin layer of chocolate-hazelnut spread before you roll for a decadent version.
Orange glaze: Mix powdered sugar with orange juice and zest for a citrus finish.
Savory-sweet: Reduce sugar in the filling and add grated cheddar and chopped herbs for a brunch-savory braid.

Your questions answered

Q: Can I make this without yeast?
A: This recipe relies on yeast for that airy texture and braid definition. You could make a quick cinnamon pull-apart using baking powder, but it will be denser and not braid the same way.

Q: How can I tell when the braid is fully baked?
A: Look for an even deep golden color and an internal temperature around 190–200°F (88–93°C). If unsure, tap the bottom — it should sound hollow.

Q: Can I skip the egg wash?
A: Yes. The egg wash gives shine and a slightly deeper color. For a vegan option, use a thin brush of maple syrup mixed with a little water.

Q: Are nuts necessary?
A: No — nuts add crunch and flavor, but you can omit them or swap seeds for a nut-free version.

Q: How long does proofing take?
A: Rising time depends on room temperature. At 75°F (24°C), 1–2 hours for the first rise is typical. Cooler kitchens will take longer; warmer will be faster.

Conclusion

These braided cinnamon buns balance visual flair with straightforward technique — an excellent weekend project that rewards with warm, shareable pastry. For more braid and twist inspiration, check out this take on Cinnamon Bun Twists by Cloudy Kitchen: Cinnamon Bun Twists (Braided Cinnamon Buns) – Cloudy Kitchen, or compare a similar Twisted Cinnamon Buns method over at Anna Banana: Twisted Cinnamon Buns – Anna Banana.

Enjoy baking, and don’t be afraid to personalize the filling — the braid is forgiving and the results are reliably comforting.