Braided Cinnamon Rolls
Braided Cinnamon Rolls are a delightful variation of the classic sweet rolls with a beautifully woven braided appearance, drizzled with a cream cheese glaze. They are so soft and the combination of cinnamon, brown sugar, and butter in each layer makes them so irresistible!
Servings: 12 rolls
Calories: 355kcal
Ingredients
- ⅔ cup (163 g) whole milk, warmed in the microwave for about 30 seconds (or until the temperature reaches 100-110°F)
- 5 tablespoons granulated sugar, divided
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2 large eggs, room temperature
- 2 ¾ cups (344 g) all-purpose flour
- ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
- 1 tablespoon unsalted butter, melted
- 1 teaspoon kosher salt
Filling
- 6 tablespoons unsalted butter, softened, divided
- ½ cup (100 g) light brown sugar, packed
- 2 teaspoons cinnamon
- ¼ teaspoon kosher salt
- 1 large egg, room temperature, beaten
Whipped Cream Cheese Frosting
- 2 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- ¾ cup (94 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Dough
- In a medium bowl, combine warm milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
- In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of sugar, flour, and salt. Add the milk mixture. With the mixer running on low speed, add butter, 1 piece at a time, blending well between additions.
- Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is smooth, about 5 minutes.
- Brush a medium bowl with melted butter. Place the dough in the bowl, rolling it in the butter. Cover with plastic wrap.
- Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
- Punch down the risen dough and turn it out onto a floured surface. Roll it into a rectangle that measures approximately 12×20 inches (about ¼-inch thick).
Filling
- In a small bowl, combine the brown sugar, cinnamon, and salt with a fork.
- Spread 3 tablespoons of the butter over the dough so that it covers the entire surface.
- Spread ¼ cup of the brown sugar mixture over the butter, gently pressing it into the dough, making sure it covers the entire surface.
Folding, Cutting, and Baking
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- Starting from one long edge of the dough, fold it over itself about ⅔ of the way across. Spread the remaining butter and brown sugar mixture over the fold.
- Then, fold the remaining third of the dough over the top, completely enclosing the filling.
- Cut the folded dough into 12 strips that are each approximately 1 ½ inches wide.
- Working with one strip at a time, make two cuts in the strip, almost reaching the top but leaving the end intact.
- Braid the three sections together by crossing the right strand over the middle strand, then crossing the left strand over the middle strand. Continue braiding until you reach the end of the dough.
- Starting with the uncut edge, roll the braided dough into a circle and place it into the baking dish. Repeat this process for the remaining strips.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- When ready, preheat oven to 350°F.*
- Brush the risen rolls with the beaten egg. Bake for 20-25 minutes.
Whipped Cream Cheese Frosting
- When the rolls are almost done baking, put cream cheese, butter, confectioners' sugar, vanilla, and salt in a medium bowl and mix well.
- Spread the frosting onto the warm rolls.
Video
Notes
Please see post for images explaining steps.
*Air Fryer Instructions:
- After the rolls have been braided and doubled in size, place the rolls into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air fry the rolls for 11 minutes at 325°F.
- Drizzle with glaze.
Nutrition
Serving: 1roll | Calories: 355kcal