Braided Cinnamon Bread
User Reviews
5.0
12 reviews
Excellent
Braided Cinnamon Bread
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This braided cinnamon bread is topped with sweet vanilla glaze and toasted pecans. Although it looks impressive, the braiding process is actually quite simple.
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Ingredients
For the bread
- 2 cups warm water
- 1 cup plus 3 tablespoons granulated sugar divided
- 2 tablespoons plus 1/2 teaspoon active dry yeast
- 1 tablespoon kosher salt
- 3 tablespoons (1 1/2 oz) unsalted butter at room temperature
- 1 cup whole milk
- 7 1/2 cups all-purpose flour divided, plus more if needed
- Mild vegetable oil for the bowl
- 1 tick (4 oz) unsalted butter melted, divided
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- cooking spray
For the glaze
- 1 cup (4 oz) confectioners’ sugar
- 1 to 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup Chopped Pecans
Instructions
Make the bread
- In a large mixing bowl or using a stand mixer fitted with the dough hook, combine water, 2/3 cup (167 g) sugar, and yeast. When foamy, add salt, softened butter, milk, and 5 cups (675 g) flour. Stir until well mixed then add remaining 2 1/2 cups flour, 1/2 cup at a time. Tip dough out and onto a lightly floured surface, knead until a soft dough forms, adding more flour if needed, 3 to 5 minutes.
- Place dough in a lightly-oiled bowl and turn to coat. Cover with a clean cloth and set in a warm, draft-free area until doubled in size, about 45 minutes.
- Preheat oven to 350°F (180°C).
- Punch down dough and roll out on a lightly floured surface into a 10- by 4-inch (25- by 10-cm) rectangle. Brush with half of the melted butter.
- In a small bowl, combine remaining sugar, brown sugar, and cinnamon; sprinkle evenly over the top of the dough. Fold the dough into thirds and then roll out to a 12- by 4-inch (30- by 10-cm) rectangle.
- Divide the dough lengthwise into 3 equal pieces and braid together. Bring ends together and pinch to form a circle.
- Coat a 5 1/2 quart or larger Dutch oven with nonstick cooking spray. Place the braided bread in the Dutch oven, cover with the lid and bake until golden brown and the internal temperature reaches 190°F (88°C), 55 to 70 minutes. Remove bread from the oven, place on a wire rack and brush with the remaining melted butter. Let cool.
Make the glaze
- In a small bowl, mix together confectioners’ sugar, milk, and vanilla to desired consistency. Drizzle over the cooled braid, then sprinkle with pecans.
Nutrition Information
Show Details
Serving
1portion
Calories
433kcal
(22%)
Carbohydrates
76g
(25%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
449mg
(19%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 433kcal | 22% |
| Carbohydrates | 76g | 25% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 449mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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