Braided Cinnamon Bread
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5
63 reviews
Excellent
Braided Cinnamon Bread
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This Braided Cinnamon Bread is made from a soft yeast dough enriched with milk, butter, and sugar, filled with a buttery cinnamon sugar mixture, and finished with a vanilla glaze. The bread has a tender crumb with a sweet, warmly spiced filling, and a slightly shiny coating from the icing.
Description
The Braided Cinnamon Bread begins with a yeast dough combining warm milk, sugar, butter, instant yeast, water, flour, and salt. Kneading creates a soft, elastic dough that rises before being divided and shaped. The filling consists of softened butter mixed with sugar and cinnamon, spread evenly before rolling and braiding.
Baking yields a golden loaf with a tender interior and ribbons of cinnamon sugar throughout. The icing, made from powdered sugar, melted butter, vanilla extract, and milk, adds sweetness and moisture when drizzled on top.
It serves well as a breakfast or dessert bread, pairing nicely with coffee or tea. Variations can be made by adjusting milk type or using nondairy alternatives as noted in the recipe.
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Ingredients
Dough
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/4 cup butter
- 3 ½ teaspoons instant yeast
- 3/4 cup water 105F - 115F, warm
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 1/2 cup butter softened
- 2/3 cup granulated sugar
- 2 tablespoons cinnamon
Icing
- 3/4 cups powdered sugar sifted
- 2 tablespoons butter melted
- 1/2 tsp vanilla extract
- 2-4 tablespoons milk
Instructions
- Grease two 9-inch round cake pans; set aside.
- In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic. The dough should feel soft and slightly sticky, but it shouldn't stick to your finger if you pinch it.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 10 minutes.
- Turn the dough onto a floured surface, and divide dough into two equal pieces.
- Roll each piece into a 12x8-inch rectangle.
- Stir filling ingredients together, and spread 1/2 of the filling ingredients over each piece of dough, leaving a 1/2-inch border around the edges.
- Roll up lengthwise, pinching seam to seal.
- Cut the dough in half lengthwise, leaving a 1/2-inch uncut section at the end.
- Twist the pieces of dough over each other to form a long twist, and pinch cut ends together.
- Starting at the uncut end, coil the twist around, tucking in the ends.
- Place 1 braid in each pan.
- Cover the pans with the dish towel, and let the dough rise for about 15 minutes.
- Meanwhile, preheat oven to 350 F.
- Bake for 20-25 minutes, or until the bread is golden brown.
- While the bread is baking, prepare the frosting.
- To prepare the frosting, whisk powdered sugar, butter, and vanilla together in a medium bowl.
- Whisk in enough milk to make desired consistency. I leave the frosting on the thicker side because it melts when it's drizzled over the warm bread.
- Let bread cool in pan for 10 minutes.
- Remove bread from pans and place on a wire cooling rack. I put a baking mat or a piece of parchment underneath to catch any drips.
- Drizzle bread with frosting while warm.
Notes
- Milk fat level affects richness; whole milk gives a richer dough, skim for a leaner dough; nondairy milk works as a substitute.
- Salted butter is recommended for the dough and filling.
- If using active dry yeast, proof it in warm water until foamy before mixing.
- Measure flour by weight or aerate when spooning to avoid a dry dough.
- Nutritional values are approximate and may vary.
Nutrition Information
Show Details
Serving
1serving
Calories
251kcal
(13%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
27mg
(9%)
Sodium
166mg
(7%)
Potassium
64mg
(1%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
320IU
(6%)
Calcium
25mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 251kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 166mg | 7% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 320IU | 6% |
| Calcium | 25mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
63 reviews
Excellent
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