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Braided Cinnamon Bread
5 from 8 votes

Braided Cinnamon Bread

This braided cinnamon bread is topped with sweet vanilla glaze and toasted pecans. Although it looks impressive, the braiding process is actually quite simple.

Prep Time
45 mins
Cook Time
55 mins
Total Time
3 hrs
Servings: 16 servings
Calories: 433 kcal
Course: Dessert
Cuisine: American

Ingredients

For the bread
  • 2 cups water warm
  • 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) butter at room temperature, unsalted
  • 1 cup milk whole
  • 7 1/2 cups all-purpose flour divided, plus more if needed
  • vegetable oil for the bowl, mild
  • 1 tick (4 oz) butter melted, divided, unsalted
  • 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 milk whole
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pecans chopped

Instructions

Make the bread
    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat oven to 350°F (180°C).
  4. 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.
  5. 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.
  6. Divide the dough lengthwise into 3 equal pieces and braid together. Bring ends together and pinch to form a circle.
  7. 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
  1. 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

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%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 433

% 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.