This Easy Cinnamon Roll Braided Bread is a warm hug in bread form! Soft dough swirls with sweet cinnamon and brown sugar make each slice extra yummy.
It looks fancy, but it’s super simple to make. I love serving it with coffee for breakfast, and I can’t wait to see my guests’ faces when they taste it! ☕️🥐
Key Ingredients & Substitutions
All-purpose Flour: This is the base for your dough. If you want a bit healthier option, you can use whole wheat flour. Just keep in mind it may change the texture slightly.
Active Dry Yeast: Essential for making the bread rise. If you run out, you can use instant yeast in the same quantity, but skip the frothing step!
Granulated Sugar: This helps with yeast activation and enhances sweetness. If you’re looking to cut sugar, you can use a sugar substitute like honey or maple syrup, although it may alter the texture a bit.
Brown Sugar: Provides a rich flavor to the filling. Feel free to swap with white sugar or coconut sugar for a different flavor profile, yet brown sugar is my go-to as it caramelizes beautifully.
Cinnamon: The star of the filling! For a twist, try adding nutmeg or cardamom, which pairs well with cinnamon!
How Do I Knead Bread Dough Effectively?
Kneading helps develop gluten, giving the bread structure. Here’s how to do it right:
- Start by turning the dough onto a lightly floured surface.
- With the heels of your hands, push the dough away from you.”
- Fold it back towards you and give it a quarter turn. Repeat!
- Knead for about 6-8 minutes until smooth and elastic. If it sticks to your hands, sprinkle a little more flour, but be careful not to add too much.
A well-kneaded dough should spring back when poked gently! Practice makes perfect, so don’t worry if it takes a few tries!
Easy Cinnamon Roll Braided Bread
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
- 1 cup warm milk (about 110°F / 43°C)
- ⅓ cup unsalted butter, melted
- 1 large egg
For the Filling:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- 4 tbsp unsalted butter, softened
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes to prepare and bake, including a rise time of about 1 hour. So grab a cup of coffee and enjoy some time while the dough is rising!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until it turns frothy. This means your yeast is active and ready to work! Next, add melted butter, granulated sugar, egg, salt, and 2 cups of flour to the yeast mixture. Stir everything together until combined.
2. Knead the Dough:
Gradually add the remaining flour, ½ cup at a time, until a soft dough forms that pulls away from the sides of the bowl. Now, turn the dough out onto a lightly floured surface and knead it for about 6-8 minutes. You’ll want the dough to be smooth and elastic—that’s how you know you’ve done it right!
3. First Rise:
Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size. This is a good time to relax a bit!
4. Shape the Dough:
Once risen, preheat your oven to 350°F (175°C) and grease or line a baking sheet with parchment paper. Punch down the risen dough to release any air bubbles. On a floured surface, roll the dough out into a rectangle about 16×12 inches.
5. Add the Filling:
Spread the softened butter evenly over the rolled-out dough. In a separate bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the buttered dough to get that delightful cinnamon flavor throughout!
6. Roll and Braid:
Starting from the long edge of the rectangle, roll the dough tightly into a log. Slice the log lengthwise down the center, which will expose all those lovely layers of cinnamon sugar. Carefully braid the two pieces, keeping the cut sides facing upward so your swirls are visible!
7. Final Rise and Bake:
Transfer the braided dough onto the prepared baking sheet, tucking the ends underneath. Cover it loosely and let it rise for another 20-30 minutes until it’s puffed up. Then, bake your bread for about 25-30 minutes or until it’s beautifully golden brown.
8. Glaze and Serve:
While the bread is baking, you can prepare the glaze! Whisk together the powdered sugar, milk, and vanilla extract until it’s smooth. Once the bread has cooled slightly, drizzle the glaze on top for that extra sweetness. Slice, serve warm, and enjoy your homemade cinnamon roll braided bread!
This scrumptious bread is perfect for breakfast or dessert, and it’s bound to impress family and friends with its beautiful swirl pattern!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but keep in mind that it will change the texture slightly, making it denser. You may need to add a little extra liquid to achieve the right dough consistency.
How Do I Store Leftover Braided Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, slice it and wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make This Bread Ahead of Time?
Absolutely! You can prepare the dough and fill it the night before, then place it in the fridge after shaping. Just let it come to room temperature for about an hour before baking the next day to allow it to rise again.
What Variations Can I Try for the Filling?
Feel free to get creative! You can add nuts like walnuts or pecans, raisins, or even chocolate chips to the filling. Experimenting with different spices like nutmeg or cardamom can also add a unique twist to the flavor!
