Breakfast - Yeast braided cinnamon bread recipe

Author: Margaret Word  

I had to make this recipe after seeing a photo of it on one of bread threads on this site, but originally came from another internet site. If an American cinnamon roll and a German Rosinen Hefezopf would have children, then this braided cinnamon raisin bread would be it!This sweet bread is everything you are looking for; it has the seductive cinnamon flavor from the cinnamon roll combined with the moist and fluffy texture of German braided raisin braid.

Braided Cinnamon Bread

Braided Cinnamon Bread
Braided cinnamon bread. Check out the step-by-step photos and tips above the recipe.
Provided by: Kate @ I Heart Eating
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 14
  • 1/3 cup milk¹
  • 3 tablespoons granulated sugar
  • 1/4 cup butter
  • 3 1/2 teaspoons instant yeast²
  • 3/4 cup warm water (105F – 115F)
  • 3 cups all-purpose flour³
  • 1/2 teaspoon salt
  • 1/2 cup butter (softened)
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon
  • 3/4 cups sifted powdered sugar
  • 2 tablespoons butter (melted)
  • 1/2 tsp vanilla extract
  • 2-4 tablespoons milk
  • Serving Size: 1 serving
  • Calories: 251 kcal
  • Carbohydrate: 36 g
  • Protein: 3 g
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Cholesterol: 27 mg
  • Sodium: 166 mg
  • Fiber: 1 g
  • Sugar: 16 g
How to cook:
  1. Grease two 9-inch round cake pans; set aside.
  2. 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.
  3. Pour the milk mixture into the bowl of a stand mixer.
  4. Add the yeast and warm water.
  5. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
  6. With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
  7. 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.
  8. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
  9. Let it rise in a warm place, free from draft, for about 10 minutes.
  10. Turn the dough onto a floured surface, and divide dough into two equal pieces.
  11. Roll each piece into a 12x8-inch rectangle.
  12. Stir filling ingredients together, and spread 1/2 of the filling ingredients over each piece of dough, leaving a 1/2-inch border around the edges.
  13. Roll up lengthwise, pinching seam to seal.
  14. Cut the dough in half lengthwise, leaving a 1/2-inch uncut section at the end.
  15. Twist the pieces of dough over each other to form a long twist, and pinch cut ends together.
  16. Starting at the uncut end, coil the twist around, tucking in the ends.
  17. Place 1 braid in each pan.
  18. Cover the pans with the dish towel, and let the dough rise for about 15 minutes.
  19. Meanwhile, preheat oven to 350 F.
  20. Bake at 20-25 minutes, or until the bread is golden brown.
  21. While the bread is baking, prepare the frosting.
  22. To prepare the frosting, whisk powdered sugar, butter, and vanilla together in a medium bowl.
  23. 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.
  24. Let bread cool in pan for 10 minutes.
  25. 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.
  26. Drizzle bread with frosting while warm.
Notes: Braided Cinnamon Bread, Missing: yeast | Must include:

Cinnamon Braid Bread

Easy recipe for rich and buttery Estonian kringle, a mouth-watering cinnamon braided bread Duration: 4:04

CINNAMON BUNS Recipe | Braided Cinnamon Rolls

CINNAMON BUNS ✔️Dough 1 cup [240 ml] fresh milk 1 egg 3 tbsp [38grams] sugar 2 tsp [6 grams
Duration: 8:00

CINNAMON BREAD | 1 Recipe, 3-Ways

Missing: yeast | Must include:

Braided Cinnamon Loaf

Braided Cinnamon Loaf
This beautiful braided cinnamon loaf uses the same dough as the country white loaf bread. It is soft and fluffy and filled with pockets of cinnamon and sugar.
Provided by: Bettie
Total time: 260 minutes
Cook time: 50 minutes
Prep time: 210 minutes
Yields: 2 servings
Number of ingredients: 12
  • 1 1/4 cups of milk
  • 3 TBSP unsalted butter, but into pieces
  • 3/4 cup water, about 105°F
  • 2 1/4 tsp active dry yeast (or 1 package)
  • 3 TBSP sugar
  • 1 tsp salt
  • 4 1/2 cups unbleached bread flour
  • 1/2 cup all-purpose flour (for kneading)
  • 3 TBSP unsalted butter, melted
  • 1/4 cup sugar
  • 1 TBSP cinnamon
  • egg wash (1 egg white lightly whisked with 1 TBSP water)
How to cook:
  1. In a saucepan heat the milk over medium heat for about 4 minutes to scald. When the milk is steaming remove it from the heat and add the butter. Set aside to cool.
  2. In the bowl of a stand mixer, mix together the yeast and warm water. Set aside while the milk cools to lukewarm.
  3. The the mixing bowl with the yeast, add 2 cups of the flour, the sugar, salt and cooled milk mixture and beat with the paddle attachment until smooth.
  4. Switch to the dough hook and gradually add 21/2 cups more of flour while mixing on medium speed, scraping down the sides of the bowl as necessary, until the dough forms into a ball. This should take about 2 minutes of mixing.
  5. Turn the dough ball out onto a clean and lightly floured work space and knead for 5 minutes until smooth and elastic. Return the dough to the bowl, cover and let rise in a warm place for 2 hours, until doubled in size.
  6. Gently press all of the gas out of the dough pull the edges over to the center to form a ball, and cover and let rise a second time for an hour.
  7. Grease two standard loaf pans (8.5 X 4.5 X 2.5) pans on the sides and bottoms. Turn the dough out onto the lightly floured surface again, and lightly push the air out of the dough. Cut the dough into two equal pieces. (NOTE: If you only want to use half of the dough you can put the rest in the refrigerator for up to 2 days covered. Allow chilled dough to sit at room temp for 1 hour before using).
  8. Roll the dough out with a lightly floured rolling pin into a rectangle about 1/4" thick.
  9. Brush melted butter over the dough and sprinkle sugar and then cinnamon evenly over the dough.
  10. Roll the dough tightly into a log. Use your fingers to pinch the dough shut.
  11. Cut the roll in half lengthwise from end to end, exposing all of the layers you rolled.Twist the two halves together with the layer side out then gently lift and set into the loaf pan. Cover loosely with plastic wrap and let rise for 30 minutes. Meanwhile, preheat the oven to 400F.
  12. Brush the loaf with egg wash and sprinkle some more cinnamon and sugar if desired.
  13. Bake at 400F for 10 minutes, then reduce the heat to 350 and bake for another 40 minutes. If the dough is getting too dark on top, lay a piece of foil over it while it finishes baking.
  14. Let cool on baking racks for 30 minutes before slicing with a serrated knife.
Notes: Cinnamon Crunch braided bread, Cinnamon Crunch Braided Bread · -Bread- · ½ cup warm water · 1⅛ teaspoon yeast · 2¼ cups all purpose flour · ¼ cup sugar · ½ teaspoon salt · 1 large

Cinnamon Raisin Braided Bread

Cinnamon Raisin Braided Bread
If an American cinnamon roll and a German Rosinen Hefezopf would have children, then this braided cinnamon raisin bread would be it!This sweet bread is everything you are looking for; it has the seductive cinnamon flavor from the cinnamon roll combined with the moist and fluffy texture of German braided raisin braid.
Provided by: Angela Schofield
Total time: 61 minutes
Cook time: 41 minutes
Prep time: 20 minutes
Yields: 1 serving
Cuisine: German-American Fusion
Number of ingredients: 19
  • 1/2 cup raisins
  • 1 cup hot water
  • 1 ¼ cup milk (lukewarm)
  • ½ cup sugar
  • 2 tsp. yeast
  • 1 egg
  • 2 egg yolks
  • 4 ¼ cups flour
  • 1 tsp. vanilla extract (or ¼ tsp. vanilla powder)
  • 1 pinch of salt
  • 5 tbsp. butter (soft)
  • 1/3 cup brown sugar
  • 1 stick butter (melted)
  • 3 tsp. cinnamon
  • 1/2 tsp. vanilla powder
  • 1 egg yolk
  • 4 tsp. heavy whipping cream (alternatively milk)
  • 1 pinch of salt
  • 1/4 cup sugar coarse sugar
  • Serving Size: 1 grams
  • Calories: 3903 kcal
  • Carbohydrate: 661 g
  • Protein: 86 g
  • Fat: 103 g
  • Saturated Fat: 56 g
  • Cholesterol: 966 mg
  • Sodium: 859 mg
  • Fiber: 25 g
  • Sugar: 189 g
How to cook:
  1. Add raisins to a small bowl, cover with hot water and set aside.
  2. In another small bowl combine yeast and sugar, add lukewarm milk, mix well and set aside.
  3. Beat eggs and egg yolks with a fork until egg yolks and egg white are combined.
  4. Place flour into a stand mixer bowl and form a well.
  5. Add milk-yeast mixture, eggs, vanilla extract, and salt to the dwell.
  6. Knead on medium-low for about 3-5 min.
  7. Add soft butter, about two tablespoons at a time and knead until well combined, about 3-5 min.
  8. Drain raisins well, add to the dough and knead for another 1-2 min.
  9. Shape dough to a ball, cover with a clean kitchen towel or plastic wrap. The dough will be slightly sticky, this is normal.
  10. Allow to raise for about 60 – 90 min.
  11. After the proofing time, lightly sprinkle the working space with flour.
  12. Knead the dough briefly and divide in three equal size pieces.
  13. Roll each piece to a about 10-inch long ropes and then flatten each log with a rolling pin to about 1/8-inch.
  14. Mix all ingredients for the filling. Spread one third of the filling on each dough piece.
  15. Roll up each rope from the long side.
  16. Braid the ropes pinching the ends and tuck them under to seal.
  17. Place on a with parchment paper lined baking sheet, cover with plastic wrap and allow to raise for about 30 - 45 min.
  18. After the raising time, whisk egg yolk, salt and heavy whipping cream until well combined.
  19. Brush braided bread with the egg wash and sprinkle with coarse sugar.
  20. Place into a 350 F pre-heated oven and bake for about 35 – 40 min.
Notes: Braided Cinnamon Bread, 1/2 cup whole milk · 1/4 cup sugar · 3/4 tsp salt · 2 1/4 tsp active dry yeast (1 package) · 1/2 tsp sugar · 1/2 cup warm water · 1 egg room temperature · 3 cups flour

Kringle - Estonian Cinnamon Braid Bread

Kringle - Estonian Cinnamon Braid Bread
I had to make this recipe after seeing a photo of it on one of bread threads on this site, but originally came from another internet site. My first attempt isn't as pretty as the original but it sure taste great, is fairly simple and I'm sure it'll get prettier with practice. Prep time does not include rising
Provided by: Bonnie G 2
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 1 serving
Number of ingredients: 11
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup milk, lukewarm
  • 1 tablespoon sugar
  • 15 g fresh yeast (1 envelope active dry yeast)
  • 1/8 cup butter, melted
  • 1 egg yolk
  • 1/4 cup butter, softened
  • 4 -5 tablespoons sugar
  • 3 teaspoons cinnamon
  • 3 teaspoons ground almonds (optional)
  • Calories: 349.2 calories
  • Fat: 13.9 grams
  • Saturated Fat: 8.3 grams
  • Cholesterol: 62.4 milligrams
  • Sodium: 313.9 milligrams
  • Carbohydrate: 49.7 grams
  • Fiber: 2.4 grams
  • Sugar: 10.7 grams
  • Protein: 6.8 grams
How to cook:
  1. In a medium bowl stir fresh yeast with sugar.
  2. Stir in the lukewarm milk and then add the egg yolk and melted butter.
  3. In a large bowl whisk together the flour and salt.
  4. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl.
  5. Give the dough the shape of a ball.
  6. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
  7. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
  8. Preheat the oven to 400 F (200 C).
  9. Line a baking sheet with parchment paper.
  10. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
  11. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges.
  12. Sprinkle the almonds over the cinnamon filling.
  13. Roll up the dough and using a sharp knife, cut the log in half length-wise leaving one edge uncut for about 1/2 inch.
  14. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).
  15. Pinch the ends together and form a wreath.
  16. Transfer it to the prepared baking sheet.
  17. Brush the wreath with the left cinnamon filling.
  18. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
  19. Serve it warm as it is or with your favorite topping.
Notes: Kringle - Estonian Cinnamon Braid Bread Recipe, In a medium bowl stir fresh yeast with sugar. · Stir in the lukewarm milk and then add the egg yolk and melted butter. · In a large bowl whisk together the flour
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