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    Home » Braided Cinnamon Bread

    Braided Cinnamon Bread

    Published: Dec 12, 2018 · Modified: Dec 12, 2018 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best braided homemade cinnamon bread recipe! This simple recipe includes step-by-step pictures so you can make perfect braided cinnamon bread.

    Braided cinnamon bread on a black metal cooling rack

    It's no secret that I love cinnamon sugar everything!  My family and I can't get enough monkey bread, cinnamon roll bites, maple cinnamon rolls, and even cinnamon roll poke cake.

    This braided cinnamon bread is fun way to get that cinnamon sugar fix.

    It looks like it's much more complicated than it is, and with the easy homemade dough, it can be made in less time than it takes for traditional bread dough to rise. 

    How to make braided cinnamon bread

    Yeast proofing in a silver mixing bowl

    Begin by warming the butter, milk, and sugar to temperature, and then add the butter mixture, yeast, and warm water to a mixing bowl.

    Mix in salt and enough flour to form a soft, slightly sticky dough. The dough should feel a little sticky to the touch but shouldn't come stick to your finger if you poke it.

    Dough in a silver mixing bowl

    Let the dough rest, and then divide the dough into two equal pieces. Next, working one piece at a time, roll out dough into an 8x12 inch rectangle. Keep the other piece of dough covered while you work.

    Filling in a white bowl for braided cinnamon bread

    Mix the filling ingredients, and then sprinkle half of the filling ingredients over each rectangle, leaving a ½-inch border around the edges.

    Roll up the dough lenghtwise and pinch the seal together to seal. Using a sharp knife, cut the dough in half lengthwise, leaving a ½-inch section at one end uncut.

    Twist the sections of the dough over each other and pinch the ends together.

    Starting at the uncut end, coil the twisted bread around on each other. Tuck the ends under to seal.

    Repeat with the remaining dough and filling.

    Place each piece of dough in a greased cake pan. Cover with a clean dry towel and let dough rise in a warm, draft-free spot for 15 minutes.

    Then bake!

    Braided cinnamon bread next to a spoon with icing on it

    How long will the bread keep?

    I think the bread is best eaten fresh. However, the bread will keep for 2-3 days if stored covered in a resealable container.

    How do I serve the bread?

    I cut it into wedge slices to serve.

    Braided cinnamon bread topped with icing next to a dish of icing

    More cinnamon bread recipes!

    • Cinnamon Twist Bread
    • 30 Minute Cinnamon Sugar Knots
    • One Hour Cinnamon Rolls

    If you’ve tried this cinnamon twist recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Cinnamon twist on a black metal cooling rack

    Braided Cinnamon Bread

    Braided cinnamon bread. Check out the step-by-step photos and tips above the recipe. 
    5 from 5 votes
    Print Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Rising time: 25 minutes
    Total Time: 45 minutes
    Servings: 16 servings
    Calories: 251kcal
    Author: Kate @ I Heart Eating

    Ingredients

    Dough

    • â…“ cup milk¹
    • 3 tablespoons granulated sugar
    • ¼ cup butter
    • 3 ½ teaspoons instant yeast²
    • ¾ cup warm water 105F – 115F
    • 3 cups all-purpose flour³
    • ½ teaspoon salt

    Filling

    • ½ cup butter softened
    • â…” cup granulated sugar
    • 2 tablespoons cinnamon

    Icing

    • ¾ cups sifted powdered sugar
    • 2 tablespoons butter melted
    • ½ teaspoon 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, ½ 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 ½ of the filling ingredients over each piece of dough, leaving a ½-inch border around the edges.
    • Roll up lengthwise, pinching seam to seal.
    • Cut the dough in half lengthwise, leaving a ½-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 at 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

    1. Anything from skim to whole milk will work. Whole milk will make the dough richer, and skim milk will give you a leaner dough.
    2. If you're using active dry yeast, let the yeast sit for 5-10 minutes, or until foamy, after step 4. Then, continue with the recipe as-written.
    3. I recommend either weighing the flour or aerating, spooning, and leveling the flour. Too much flour will give you a dry, heavy dough. 
    4. Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 251kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 320IU | Calcium: 25mg | Iron: 1.2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Heather Gottfried

      August 04, 2021 at 7:59 pm

      5 stars
      Today I wanted to make a few loaves of cinnamon bread. I had a recipe id made before that utilizes the bread machine for the dough but I didn't have enough load pans to double the recipe. I search online for a recipe that didn't use a loaf pan and your recipe came up. It was easy to put together in the mixer. I was a bit skeptical about the lengths of proofing time, they seemed very short. But I can't express enough how wonderful these breads are. My granddaughters love to bake( 11 and 13)
      They asked for the recipe as soon as they took one bite! Thanks for sharing a great recipe. We will make it often I'm sure.

      Reply
      • Kate

        August 05, 2021 at 11:05 pm

        Thank you so much! I'm glad that it was a hit!

        Reply
    2. Caitlin

      June 22, 2021 at 10:37 am

      This sounds delicious!!

      Reply
      • Kate

        June 22, 2021 at 10:43 am

        Thank you!

        Reply
    3. Jackie

      December 08, 2020 at 9:26 am

      5 stars
      Made this today and it’s amazing!

      Reply
      • Kate

        December 09, 2020 at 9:32 am

        Thank you!

        Reply
    4. Jessica

      July 12, 2020 at 11:44 am

      5 stars
      Just made this. Amazing!!! I will be making this again

      Reply
      • Kate

        July 13, 2020 at 9:58 am

        Thank you! I'm glad you liked it! =)

        Reply
    5. Linda Brickley

      May 25, 2020 at 9:15 pm

      I dont have a mixer with a paddle. Can I hand kneed this dough?

      Reply
      • Kate

        June 04, 2020 at 10:21 am

        Absolutely! You'll just need to add additional mixing time.

        Reply
    6. Lizabeth

      December 18, 2018 at 10:34 am

      5 stars
      I love this bread!!! Tastes great and came together much quicker than expected. I will definitely make this again and again.

      Reply
      • Kate

        December 18, 2018 at 2:20 pm

        Thank you so much! I'm so glad! Thank you for commenting. =)

        Reply
    7. Kelsey

      December 17, 2018 at 7:50 pm

      5 stars
      I'm a so so baker but this bread was easy enough for me to make. I felt like a rockstar when I took this to a work party. Everyone asked which bakery I bought it from.

      Reply
      • Kate

        December 17, 2018 at 7:53 pm

        Yay!! I'm so glad! Thank you for coming back to comment! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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