Cinnamon Roll Braided Bread
Perhaps better than any cinnamon roll you would ever eat!!
Ingredients
Method
Dough Mixture:
- In a large mixing bowl or a bowl of a stand mixer, add 1 ½ cups of warm water, 2¼ tsp. yeast & 2 tbsp. sugar.
- Gently mix & allow it to stand until it becomes foamy/bubbly, about 5 minutes.
- Add 3½ cups flour & 1 tsp. salt, mixing until combined with a mixing spoon or dough hook.
- Continue to knead with the dough hook or by hand on a clean, floured surface for 5 minutes. (you might need to add more flour to handle dough)
- Cover dough with a dish towel & let rest for at least 10 minutes on a countertop.
Filling:
- Sprinkle 2 tsp. of cinnamon over the top of dough.
- Using a rolling pin, roll dough out into a wide, thin rectangle.
- Combine filling ingredients of 6 tbsp. softened butter, 1 cup brown sugar & 1 tbsp. cinnamon.
- Spread filling using a pastry brush or flat blade knife evenly across dough, reaching corners.
Braiding bread:
- Roll lengthwise as you would a cinnamon roll & fold log in half, pressing the seams of the dough together.
- Using a knife or pastry cutter, cut two seems into the dough, leaving 1 inch connected at the top, so that you are left with 3 dough strands to braid.
- Overlap pieces into a braid & pinch seam at end to seal pieces together. Place dough on parchment paper.
- Cover with a towel & let rise once more for 30 minutes.
Bake:
- Bake at 375℉ for 20 to 25 minutes or until golden brown.
- While baking your cinnamon roll, make your glaze. Adding more powdered sugar or milk as needed for desired consistency. (optional add cream cheese)
- Allow to cool for a least 10 minutes before drizzling glaze. (you can wait until completely cooled before applying glaze)
