From the link -> INGREDIENTS For The Dough; 200g Full Fat Milk 2 Medium Eggs 600g Strong White Bread Flour 25g Fresh Yeast 50g Caster Sugar 10g Salt 200g Unsalted Butter For The Filling; 150g Unsalted Butter 250g Soft Brown Sugar 2 Tsp Cinnamon For The Egg Glaze; 1 Egg 2 Tbsp Full Fat Milk For The Sugar Glaze; 100g Caster Sugar 100g Water

I’ve made these twice now and they’re by far the best cinnamon buns I’ve ever had. The two slight modifications I made 1. A pinch of salt in the cinnamon sugar butter filling and 2. After cutting into strips but before cutting into thirds, chill the strips for a few minutes. I may have a warmer than average kitchen but I found the chilling helps get the cleanest cuts possible

They are phenomenal! Only thing I'd add to the recipe is more cinnamon and that the dough should be rolled out to 90 x 45 cm to ensure you get the right amount (24) of buns. This will give you the right size for a 12 muffin tin x 2. Also note that if you are using a conventional oven, 180c fan would be better and maybe turned down to 160c after 10 minutes and cooked for longer, 25 in total. The recipe's great but could do with some better writing up.

It amazes me how people make their cinnamon rolls so different. Love that oven!

Gosh, I love watching him work. Find it soothing. “Butter, sugar, what’s not to like?” Brilliant.

I like the braiding technique. I haven't seen that done before.

He’s very artistic with his brushing and other hand movements. Delightful to watch. 🙌🏼🕊

Made these a month or so ago. Just beautiful. My only tip might be to chill the dough slightly after the bulk ferment. I found when I was halfway thru braiding the dough was starting to prove again fast, which meant half of them I just rolled up without braiding and laid them on their ends, all bunched together on a pizza tray. But that worked out well too, I had a giant pull-apart with about 6 individual bins in it. And then 6 braided ones. The dough is a dream to work with really, and the buns are somehow light yet rich all at once. Make them, you won't be sorry.

it's so amazing watching chef Richard in his nature, doing what he does best. You could see the way his hands are just used to the techniques and he is just doing what he loves. It's just beautiful to way

As soon as he started speaking I knew his cinnamon buns would be the best ever!

The dough is very soft and nice to work with. I used only about 1/4 or 1/3 of the filling, It turned out great and just the right sweetness and no mess! I took the advise from some of the people here and set oven temp to 350F convection. I think the oven temperature called out in the recipe is for an open oven so temperature is higher. They are done in about 20-22 minutes. They are delicious and light. One the recipe, I used high sugar instant dry yeast 0.4oz (40% of the recipe) instead of fresh yeast. I made 12 larger size "rolls" using individual muffin cups. Thank you for the recipe.

I just tried this cinnamon buns recipe over the weekend in my regular home oven at 395 and the buns came out so perfect and yummy; I topped it with fresh homemade caramel and the taste was out of this world...so much better than the cinnabon buns. All my friends wondered how I got that braided pattern...thanks to Chef Bertinet.

I made these yesterday and they are fantastic! Previously I’ve made my cinnamon buns, the traditional “swirl” pull apart buns, with a tangzhong starter producing fluffy, light, moist buns. As much as I’ve loved those, I prefer these twisted cinnamon buns! Among other things, I like that they are sticky and not gooey.

So I made this recipe and as others have said : it is incredibly delicious 🤤 the dough is fairly easy to work with (as baking novice!) And even with too much cinnamon (I accidentally used 2 TABLEspoons cinnamon instead of 2 TEAspoons) it still tastes great. These buns are really the best I have ever tried. I rate this recipe a 100/10 ! Thanks so much for sharing this recipe.

I love how its all about taste, consistency and good ingredients, while each one of the buns has an individual look and seems homemade. I prefer cooking videos like this one so much over the ones, that have perfectly looking food which will taste heartless

the braiding is amazing, i’ve made these twice with my own cinnamon roll recipe and they’re great, you still get the pull apart ness and the soft center without everyone having to get their hands messy. my recipe for a 8 inch pan of cinnamon rolls made six nice sized rolls in the muffin tin, highly recommended

The way he deals with that dough is so Artistic! God its so impressive

I have never seen him before. I loved watching his gentle strong hands and movements as he made them. He was giving them love and respect. Lovely!! I am going make these and try to hold the dough gently like he did. love it.

The sheer panache with which he casually flicks that spray of flour across the dough and into his bowl - sublime... 🖤

me: [turns on captions] captions: for the semen burns, the first thing i show you- me: [turns off captions]

Aboslutely the best cinnamon buns recipe that I've ever made. The braiding technique is beautiful and works well with this dough or a cold brioche dough. Thank you Richard Bertinet!

This was an absolute delight to watch. I was completely absorbed in what he was doing haha. Will definitely give these a shot!! They seem amazing 😍

Richard Bertinet is my bread God and I haven't seen any of his content in like 5 years. What a treat!

These are beautiful! Cinnamon buns are the heart of the Swedish country but I've never seen them like this. Will impress my friends for sure!

Next level kitchen, he's got a massive pizza oven WTF.

WOW, looks soooo impressive, as if it’s a fancy knot, not just a rolled braid❣️❣️❣️

I'm really new to baking let along cinnamon rolls but listen!!! This is the best thing I've ever made in my life! Really simple but really really tasty

I recommend to try what we use in Nordic countries and here in Finland in our cinnamon bun called "korvapuusti". That is egg wash and then drizzle nib sugar/pearl sugar on top before putting buns to the oven. No need to use dusting sugar anymore and that nib sugar gives a nice crunchy texture on the soft bun.

Can’t wait to roll them this way! Only done the traditional way but this is sooo artistic and stunning!! And using muffin trays yes!!

The moment I see his oven I knew this will be good bun

Made these 2x already because they were a big hit! Everyone was obsessed. This recipe is the best! So flavorful. (For the filling, I halfed the ingredients so there's no leftover filling, and it was perfect!)

These are absolutely THE best cinnamon rolls ever!!!❤ My relatives are now asking to teach them how! I've shared your video several times, taught great grandchildren via Skype , and had two sisters come make them with me. They are wonderful, thank you so much for sharing with all of us!

Gorgeous. I’ve never really wanted to make cinnamon buns before but now I want to!

Richard Bertinet is my idol. A genius in the kitchen. Pure magic. “I got such a bollocking from the wife!”

For the french who want to do the recipe from the video : Recette brioche à la cannelle;Ingrédients pour 15 brioches :Pour la pâte; 200g de lait entier 2 œufs moyens Farine de pain blanc forte 600g 25g de levure fraîche 50g de sucre en poudre 10g de sel 200 g de beurre non salé (température ambiante) Pour la garniture ; 150g de beurre non salé (température ambiante) 250g de sucre blanc mélanger à 30 grammes de mélasse 2 c. À thé de cannelle Recette :1.Commencez par faire la pâte.Mettez le lait et les œufs dans le bol d'un mixeur,puis frottez la levure avec un peu de farine sur le dessus , ajoutez ensuite la farine , le sel ,le sucre est le beurre .2.Mélanger à vitesse lente pendant 4 minutes, puis augmenter la vitesse à moyenne et mélanger pendant 8 à 10 minutes supplémentaires jusqu'à ce que la pâte se détache proprement du côté du bol.3.Former la pâte en boule et la mettre dans un bol de farine propre. Couvrir et laisser reposer environ 45 minutes.4.Pendant que la pâte se repose,profitez en pour faire la garniture ; dans le mixeur ajouter et mixer le beurre (tiède) jusqu'à qu'il soit bien mou , ajouter le sucre et la mélasse,mixer encore un peu puis ajouter la cannelle.Mélanger jusqu'à ce que tout soit bien incorporer.( laisser la mixture à température ambiante)5. Quand la pâte a fini de reposer , fariner légèrement une surface de travail et rouler la pâte en un rectangle à peu près de la taille d'une feuille de papier A3. Soulever la pâte quelquefois , assurez vous qu'il y a un peu d'air pour pas quelle ne colle 6.Étalez la garniture sur le dessus de la pâte.Mieux vaut étaler une fine couche sur toutes la pâte que en mettre trop sur le milieu par exemple.7.Avec la longueur face à vous, pliez le rectangle en deux dans le sens de la longueur pour enfermer la garniture et coupez-la en largeur en 15 bandes d'environ 3,5 cm chacune. Ensuite, utilisez un couteau bien aiguisé pour couper deux fois la longueur de chaque bande pour faire trois brins. Tresser les trois brins ensemble et répéter pour faire 15 tresses individuelles. 8.Prenez chaque tresse et enroulez-la sur toute sa longueur pour créer un nœud. Graisser assez de moule à muffins pour contenir les nœuds et les placer à l'intérieur. Couvrir et laisser reposer 30 à 40 min.9.battre un oeuf avec un peu de sel , etalez sur les brioches , pas besoin d'en mettre beaucoup , juste un peu pour la dorure .10. Dans un four préchauffé à 190-200 degrés , faire cuire pendant 15 à 20 min ou jusqu'à qu'il soit bien doré 11. laisser refroidir un peu (le mieux est de les manger tiède/chaud) et saupoudrer du sucre au dessus 12. Déguster

Made this today --- perfect recipe. Can't believe how beautiful (and tasty) mine turned out. Brilliant.

Even if I never try to make these, this was awesome to watch.

This guys book changed my life forever, absolute legend!

I just made it this morning - half dose I made 13 - they are delicious - I actually didn't have strong bread flour used 00 flour and it worked anyway - great recipe - brilliant Thank you again!!!

Fantastisch! Heute gebacken, meine Nachbarn und alle anderen Testesser die ich nutze,reissen mir die knoten aus den Händen. Vielen Dank für das Rezept und Video, Herr Bertinet!

I make cinnamon buns all the time but the braids really add an excellent texture, presentation to the finished quality of the buns. It gives a more unique and a more professional appearance to it. Thanks for sharing 👍👌

Ok, made them on Sunday. OMG they are amazing. The dough tastes like brioche (all that butter and milk and eggs). And the recipe isn't that hard. Make them, you won't be sorry! Even heated up the next day, they are miles better than anything you'd be able to buy. THANK YOU RICHARD AND GOZNEY!

I listened for a full fifteen seconds before I realized he was speaking English.

So I tried it. And I absolutely LOVE it. Just, I think you can really put only 100gr butter for 150 gr (or even less) sugar, because I didn’t even use it all, and it still spreaded in the oven. But it’s not messy because it caramelized and crusted around the buns, so there were not affected. So, delicious, especially the bun itself (delicious texture). A bit heavy, though. After one little (I did 20) I feel full and sleepy ;)

This guys accent is beautiful:) I love listening to him talk^^

they look so much more impressive than the standard roll, but the real questions is do they have that good centre like a rolled bun does?

Finally made these today and wowowow! I am not a really big fan of cinnamon rolls- I made them for my husband who is. But I realize I’ve just never had really great cinnamon rolls before. After having these, I’m now a convert and will say I love cinnamon rolls (if done correctly!). My husband and I are very very pleased. Thank you!

This is the best ever cinnamon buns. I have made these twice already and every time, glorious. Will do it again.

I just made them today THEY ARE ABSOLUTELY SCRUMPTIOUS!! Don’t let me talk about the filling ugh god so toothsome 🤤🤤 « thank you Sweden for this great invention 🇸🇪»

I actually prefer this method to the traditional swirl. I will definitely be trying it and making it my own 😉 Thank you 🙏🏼

Как люблю .когда мужчины на кухне .Все профессионально ,лаконично ,без всякой музыки ,болтовни .Одни только мужские руки уже привлекают. Спасибо ,Ричард!!!Ты супер!

Who else initially clicked just because these look gorgeous ✨

These are amazing. Tried them today by substituting some of the ingredients and only making half of what was on the recepie due to lack of some items during lockdown. Used easy bake yeast and for the filing only had about 20 grams of the soft brown sugar and the rest was just normal granulated but omg they were so good. I found that with even half of the dough i still had to roll out to a3 size as a4 would have been too think. Will definitely be making another batch later on this will if i find sugar.

I made these and my mum posted something about them on Instagram or something like that. And the dude in the video commented on the post saying “perfect”

I need a ten minute lesson on his technique for flouring the counter. Every video I watch I always look forward to that part haha. Richard puts the E in expert...just wow!

Just made a small batch and had them still warm. The buns turned out to be incredibly addictive. Thanks for sharing this recipe!

This recipe is so good! I converted it to use sourdough instead of commercial yeast and it worked beautifully! Thank you!

Mine are rising in the oven Loved this video Love how they look in the muffin tin Loved how easy and fancy this recipe is Thank you very much And btw the oven is unbelievably gorgeous I wish I could get one in Canada they're really superior to the ones available here and worth every penny I’m sure

Thank you Chef and #Gozney for the cinnamon bun recipe. Great for large gatherings and for those who don't want all of the sugar of a full sized cinnamon bun.

Mind blowing recipe, great energy from Richard as well ! I'm not a great baker and it was fascinating to make, really fun and the end product killed it for the ~10 people who ate it, love it. Bravo monsieur Bertinet !

Bread is the life, but cinnamon buns come from heaven, yes! Thank you ❤

I just made them and I think this is the first youtube recipe that works out of the box and those cinnamon buns are fantastic!!! I highly recommend everyone to try them. I think the rolled one is bit better (moist) than the not rolled one if you leave them same amount of time in the oven.

Thank you for sharing. I will never look for another cinnamon roll recipe again. I have just baked this recipe for the third time this week! Your recipe was a hit with both young and old. A delicious alternative to the butter filling that I tried (I am mediterranean) was black sesame tahini, brown sugar and cinnamon.

My 3rd time making my favorite cinnamon buns and this recipe is the winner!! Love the soft fluffy bun with crispy crust!! Fingerlicking good! Merci chef Richard!

Just tried this recipe, they turned out AMAZING! So fluffy and delicious. And I don’t even own a wood fired oven 😉

I made these today. I was so inspired by this video o even bought fresh yeast. They were absolutely amazing. And I can’t believe how beautiful they are.

He is a sorcerer!!! Seriously!!! HOW did he fold the dough... I am astonished!!! He just touched it ...

Ingredients For The Dough; 200g Full Fat Milk 2 Medium Eggs 600g Strong White Bread Flour 25g Fresh Yeast 50g Caster Sugar 10g Salt 200g Unsalted Butter For The Filling; 150g Unsalted Butter 250g Soft Brown Sugar 2 Tsp Cinnamon For The Egg Glaze; 1 Egg 2 Tbsp Full Fat Milk For The Sugar Glaze; 100g Caster Sugar 100g Water

I prepared them and it was amazing! Thank you for your recipe!

Omg! I love the braiding technique.

My kitchen would fit in that oven.

I dream of the day when I have a nice kitchen to bake in. This is a lovely recipe, can't wait to try it.

Thank you for this delicious recipe! They turned out great! I didn’t have fresh yeast and they still turned out great.

I tried this out and nailed it!!!y'all better be clapping after reading this

When it comes to Breads and Rolls You Are the KING. BRAVO MAESTRO

This one is e best recipe. My go to recipe whenever I feel like eating cinammon rolls. My Family love it so much. The sugar filling in this recipe is abit too much but u can reduce it to 150g instead it would be just right. If the sugar is 150 reduce ur butter to 100g. I do this all e time

You guys should really try this recipe, so worth it the end product!

Your oven is so different I loved it and would love to design a bake studio around it

These are crazy delicious, especially fresh out of the oven. Some modifications for US people - if you don’t have fresh yeast, you can use 0.33 oz. of active dry (I warmed up the milk and dissolved the yeast before incorporating into the dough). And I baked them at 350F for 20 minutes rotating half way through and they were perfect (in my non convection home oven). The rolling/folding technique is not quite the same between the video and written recipe, so be aware of that

I bake again yesterday and my friends love it very much and also my neighbor, and today I bake again because she want to bring for her daughter. We love it because is not too sweet. Thank you again chef. Have a bless weekend .

Tried this out today and they were great! Note* please edit the method to include the addition of butter in Step 1. I went through 2 batches of dough before realising this....

I got the opportunity to make these. They are amazing. I added crushed up pecans in addition to the cinnamon butter sugar. And it tasted amazing best cinnamon bun ever.

This stopped me dead in my tracks 😍 Never seen them braided like that… genius idea!

I can't find yeast anywhere. Lockdown has everyone baking at home 😭

I love your buns! They are really delicious. Can I freeze them raw and cook when I need them

Wow, these look amazing! The snapping is phenomenal!

That's the coolest oven ever. I kept on thinking this was a fireplace for cold climate.

Not sure what’s sweeter his buns or his accent 😀 yummy 😋

why am i watching this while fasting 😭

the way he throws/spreads the flour on the board or into the bowl is kinda magical hahaa

I made these today. I cannot believe how delicious they are. This guy is the real deal.

Hi, chef I have a question. If I want to replace the fresh yeast for dry what is the ratio?

Pass one through the screen to me PLEEAASSEE.

Recién hice estos, quedaron bastante ricos. Use harina normal y para el relleno le puse la mitad de azúcar. I just made this, they're rlly good. I used all purpose flour and half of the sugar for the filling.

I just made these today and they were amazing. Reminded me of a cinnamon roll I had in Paris. For Americans, instead of the fresh yeast I used .40 ounces of instant yeast and I used Bakers sugar instead of Casters sugar.

Recipe looks great--but watch this video with the captions ON, because there's real entertainment value there. Really changes things up when the subtitles below are calling the cinnamon buns "semen burns" lol!

Thank you very much for the recipe and technique, there is a small bakery in london called miel bakery they have similar looking buns my fave one is cardamom brioche buns my goodness they are delicious

I baked these last week. They turned out really well, thank you for the recipe and instructions.

These are the best cinnamon buns I have ever eaten. The recipe only made about 15 buns, not 24. The dough looked very sticky, but I kept mixing for a few more minutes and it came together well. I only made two thirds of the cinnamon filling, and it was almost too much. I highly recommend anyone to make these. I only made one cut on some of the rectangles and twisted them, and they tasted the same and had the same texture as ones with two cuts

Chef: "Then just pop the buns into your custom-made million dollar brick oven like so..." Me: 😒😒😒