Cinnamon Roll Braided Bread
Sweet, pillowy bread with braided layers of cinnamon and brown sugar creates gives this Cinnamon Roll Braided Bread a soft, pull-apart texture that’s rich without feeling heavy. As it bakes, the filling melts into buttery pockets throughout the dough, giving every slice warm spice and caramelized sweetness. The creamy vanilla glaze on top adds just the right finishing touch, balancing the cinnamon with a smooth, sweet drizzle.
These loaves also make a beautiful homemade gift or centerpiece for any holiday gathering. The braided shape bakes into something that looks impressive straight from the oven, but still feels rustic and comforting when served. Whether wrapped up for a Christmas gift or sliced warm for a holiday party, it’s the kind of bake that feels special without being complicated.
Tips for the Best Braided Cinnamon Bread
Roll the dough evenly. Try to keep a consistent thickness so the bread bakes uniformly and doesn’t dry out in thinner spots.
Seal the braid well. Pinching the seams at the ends helps the loaf hold its shape while baking.
Let it cool before glazing. If the bread is too hot, the glaze will melt in too quickly instead of sitting beautifully on top.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. You can skip the activation step and mix it directly into the dry ingredients, though the rise time may be slightly faster.
Q: Why did my bread turn out dense?
A: This is usually caused by under-proofing or using inactive yeast. Make sure the dough rises properly and your yeast is fresh and foamy before mixing.
Q: How should I store leftovers?
A: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before serving for best texture.
Cinnamon Roll Braided Bread
Ingredients
For the Dough:
- 1½ cups warm water
- 2¼ tsp dry active yeast
- 2 tbsp granulated sugar
- 3½ cups all purpose flour
- 1 tsp kosher salt
- 2 tsp cinnamon for dusting
For the Filling:
- 1 cup brown sugar
- 1 tbsp cinnamon
- 6 tbsp softened butter
For the Glaze:
- 1 cup powdered sugar
- 1-2 tbsp heavy cream
- 1 tsp vanilla bean glze
Instructions
- In a large mixing bowl or the bowl of a stand mixer, add 1½ cups warm water, 2¼ tsp yeast and 2 tbsp granulated sugar. Gently mix and allow it to stand until it becomes foamy/ bubbly, about 5 minutes. Add 3½ cups flour and 1 tsp salt, mixing until combined with a mixing spoon or dough hook of a stand mixer. Continue to knead with a dough hook or by hand on a clean, floured surface for 5 minutes. Cover dough with a dish towel and let rise for at least 10 mins on countertop.
- Sprinkle 2 tsp of cinnamon over top of dough. using a rolling pin, roll it out into a wide, thin rectangle. Combine filling ingredients of 6 tbsp softened butter, 1 cup brown sugar and 1 tbsp cinnamon. Spread using a pastry brush or flat blades knife evenly across dough, reaching corners.
- Roll lengthwise as you would cinnamon rolls and fold the long log in half, pressing the seams of dough together. Using a knife or pastry cutter, cut two seams into dough, leaving 1” connected at the top, so you are left with three dough strands to braid. Overlap pieces into a braid and pinch seam at end to seal pieces together. Cover with a towel and let rise once more for 30 mins.
- Bake at 375 F for 20-25 mins, until golden brown. While baking add your glaze ingredients. Adding more cream or powdered sugar as needed for desired consistency. Allow to cool for at least 10 mins before drizzling glaze.
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