Cinnamon Roll Braided Bread
This cinnamon roll braided bread is soft, golden, and swirled with buttery cinnamon sugar in every twist. Topped with sweet vanilla icing, it tastes just like a classic cinnamon roll—only prettier! Perfect for brunch, holidays, or cozy weekend baking!
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.