• Combine buttermilk and 6 tbsp butter in a small saucepan. Heat over medium-low until butter melts. Cool to 110°.

  • In a small bowl, sprinkle yeast over 2 tbsp warm water and 1 tsp granulated sugar. Let stand 5 minutes, until foamy.

  • When buttermilk mixture reaches 110°, stir in yeast mixture. In a stand mixer, combine egg, egg yolk, 1/3 cup granulated sugar, 1 tsp cinnamon and the salt. Beat on medium speed until blended. Beat in yeast mixture, followed by flour. Turn dough out onto a floured surface and knead 5 minutes, adding more flour if dough is very sticky.

  • Oil a large bowl and add dough, turning to coat with oil. Cover with plastic wrap and let rise until doubled, 2 hours.

  • Heat oven to 350°. Punch down dough and divide into thirds. In a medium bowl, mix 6 tbsp butter, 1/3 cup granulated sugar, 3 tsp cinnamon, 1 tbsp warm water and the brown sugar until smooth.

  • Cut one piece of dough in half. With your hands, roll into a long rope. Lay on work surface and, with a rolling pin, roll out to an 18 x 4-inch rectangle. Spread with 2 tbsp filling and sprinkle with cinnamon. Cut in half crosswise to create two 9 x 4-inch pieces. Starting from a long side, roll up to enclose filling and pinch seam shut. With a sharp knife, cut through dough lengthwise, leaving one end attached (see Note, below). Twist dough over itself to resemble a braid, pinching end together. Roll dough on itself and tuck end under. Transfer to a parchment-lined baking sheet, spacing 2 inches apart. Repeat with remaining dough and filling.

  • Brush buns with egg white and sprinkle with 1 tsp granulated sugar. Bake 18 to 20 minutes, until golden brown. Brush with Brown Sugar Glaze, if using.

Brown Sugar Glaze

  • Combine 1/4 cup each packed dark brown sugar and granulated sugar in a saucepan with 3 tbsp water and 1 tbsp unsalted butter. Heat over medium until glaze is smooth. Brush over buns.


Once you've rolled up dough to enclose filling, cut through with a sharp knife, leaving one end attached.Twist dough over itself to resemble a braided rope. Tightly pinch end together so pieces don’t separate while baking.Wet your hands with a little water to make working with dough a lot easier. Starting at attached end, roll up braid onto itself, like the shell of a snail. Tuck end under center of roll and place on pan.

Nutrition Facts

412 calories; 14 g total fat; 9 g saturated fat; 138 mg sodium. 64 g carbohydrates; 2 g fiber; 28 g sugar; 7 g protein;