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Updated November 11, 2014
tablespoon vegetable oil
tablespoon sugar, plus more for sprinkling
tablespoon active dry yeast
tablespoon butter, softened
Ground cinnamon, for sprinkling (to taste)
In a large bowl, combine water, oil, sugar, skim milk powder, salt and yeast. Mix until well blended.
Add in a cup of flour and beat with a wooden spoon or spatula until smooth.
Add in another cup of flour and do the same.
Add in another cup of flour and do the same. (You should have incorporated 3 cups flour at this point.)
Sprinkle half a cup of flour on a counter and pour out dough on top. Begin to knead and slowly add in more flour until the dough no longer sticks to the counter. Knead for 10-15 minutes.
Spray a large bowl with cooking spray and place dough in the bowl, turning to coat. Cover with plastic wrap and let rise one hour or until doubled in bulk.
Place risen dough on a counter. Cut in half with a bench scraper or pizza cutter. Flatten out one of the pieces using your hands. Roll out into a 9 x 14 inch rectangle. Spread 1 tbsp of the softened butter on top. Sprinkle cinnamon and sugar on top, enough to make an even coating (more or less to taste).
Bring in the long sides by half an inch and roll the dough like a jelly roll, careful to keep sides tucked in. Pinch seam closed with slightly wet fingers.
Take a bench scraper or pizza cutter and cut jelly roll down the center lengthwise. Open the jelly roll exposing the inside. Take the two pieces and braid them together, cut side always facing up.
Place the bread in a 8 x 4 1/2-inch loaf pan sprayed with cooking spray.
Repeat instructions #7 - #10 with other half of dough. Cover both loaves with plastic wrap and let rise in a warm place one hour or until doubled in bulk.
Sprinkle the tops of the risen loaves with cinnamon and sugar, and place in a preheated 375 degree oven for about 30 minutes. Halfway through baking, check the tops of the loaves. If they are getting too brown, cover with aluminum foil for the remainder of the bake.
Remove from oven and allow to cool 10 minutes in pans before removing and letting cool on a wire rack.
More About This Recipe
- Dear Cinnamon and Sugar,
I would just like to write this letter to express my congratulations on your marriage. Never was a finer couple brought together, creating the most amazingly sweet taste combination ever invented. I appreciate your willingness to be duplicated in multiple forms - on top of buttery cookies, on fried churros and now, in the swirl of my braided loaf. You are too kind and generous to allow so many of us to take advantage of your unparalleled deliciousness. Blessings on your future.
It's true - never was there a better combination created than cinnamon and sugar (though peanut butter and chocolate is definitely in close competition for first place). And it's so versatile, too. The snickerdoodle has no monopoly on the cinnamon and sugar industry. The proof? Cinnamon Sugar Braided Loaf.
Braided loaves are always a mystery to me - they're difficult to manipulate into a braid, and the braid itself isn't really a braid, but rather two pieces of dough twirled around each other. You could call it a rope loaf, then, but "braid" sounds so much yummier. And it's a better word for representing the result of braiding a loaf -- a thin line of potent flavor embedded, or braided, in a cakey expanse of sugary white bread.
This loaf can be as strong or as mild in flavor as you prefer. A word of caution, though: Always use more sugar and cinnamon than you think you'll need. What might look like a heap of the ingredients on the dough slab will turn out to be only a sliver of a line throughout the loaf. Some may like it this way, but I'm partial towards a loaf packed with that sweet cinnamon flavor, so I probably use about a tablespoon of cinnamon and sugar each for the inside of the bread, and about half that on top.
Also, don't be shocked when you pour a goopy, liquid mass on your countertop while making the dough. It's the best way to slowly incorporate flour without using too much and thus toughening the dough. And don't be discouraged if you have trouble braiding together the pieces -- a little imperfection never takes away any of the taste.
Cut this loaf into thick slices and use it to make cinnamon French toast, or cut into cubes and use for your next bread pudding. Or, eat a piece as is. You too will be writing letters to Cinnamon and Sugar in due time.
Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Estonian Kringle - Cinnamon Braid Bread
I saw this Estonian kringle about an year ago and as I like bread challenges I knew the time will come to give this beauty a try.
- 2 1/4 cups (280g) all-purpose flour
- 1/2 tsp (2g) salt
- 3/4 cup (180ml) lukewarm milk
- 1 tbsp (15g) sugar
- 15 g fresh yeast (1 envelope active dry yeast)
- 2 tbsp (30g) melted butter
- 1 egg yolk
- 1/4 cup (50g) softened butter
- 4 or 5 tbsp (60-75g) sugar
- 3 tsp (9g) cinnamon
- 3 tsp grounded almonds, optional
- In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg yolk and melted butter.
- In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. 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. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.
- While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
- Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
- On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches. (I've made it smaller but it would have been better to make it of 18 inch).
- 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. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.
- 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).Pinch the ends together and form a wreath.
- Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
- Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
- Serve it warm as it is or with your favorite topping. It is gorgeous.:)
Braided Cinnamon Raisin Loaf
This is such a wonderful item to make for a NEW neighbor… or, for fellowship to share at church. Guaranteed that it will get snatched up in NO time!
It presents amazingly well – and although you don’t “have” to glaze it to enjoy it, glazing it just adds another layer of beauty if you do opt to gift to a new neighbor or as a dish for a family who just had a new baby.
The loaf is relatively easy – it would have taken me less time but I had to take pictures as I went. I actually made two of these… my kids asked for Cinnamon Raisin Bread and I came across this amazing recipe. It made the house smell like a bakery…
When I took it out of the oven, it had to sit for 20 minutes until I could glaze it.. so I jumped in the shower after cleaning up all the dishes. But when I got out……the kids had already jumped into cutting the bread.
So we ditched the glaze and by the next morning, the loaf was gone.
So much for making a loaf for a new neighbor – so I had to make a second. Hopefully the step by step pictures can help you put this together – let us know how it turns out for you!
- ⅓ cup white sugar
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup white sugar
- 1 egg, beaten
- 1 cup milk
- ⅓ cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon set aside.
In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil add to flour mixture. Stir until just moistened.
Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.
Should I Use Cheddar Cheese with the Apple Pie Filling?
Adding cheddar cheese to apple pie dates back to the early 1800s, and it’s still a hot topic for debate in the United States. Some people love the way the cheese complements the sweet apples, but others think that a true apple dessert should be able to stand alone without the cheese.
You can use either mild cheddar or sharp cheddar, but sharp cheddar complements the sweetness of the apples better. It makes this apple cinnamon bread recipe taste both sweet and savory, which some people really enjoy.
Of course, you can omit the cheese if you’re not a fan of mixing cheddar and apples.
Cinnamon Crunch Braided Bread
I have been craving all things cinnamon lately. I just made some old fashioned sugar cookies & I sprinkled cinnamon on top which I never do. After those cookies were eaten up I was still craving something with cinnamon so I decided to make some Cinnamon Crunch Braided Bread. Now I’ve made Cinnamon Bread many times but never in braided form or with the extra cinnamon crunch topping. I may never go back to regular cinnamon bread again! This was delicious!
Some photos of the process:
You divide the dough into 3 pieces & roll each piece out into a rope.
You brush them on all sides with melted butter then sprinkle/roll in cinnamon/sugar mix.
Then you take the 3 pieces & braid them together. Then take the cinnamon/sugar mix & butter to make a paste & pat that on top. Now your ready to let it rise again then bake!
This recipe was inspired by Panera Bread’s much loved Cinnamon Crunch Bagels. Now my bread doesn’t have cinnamon chips inside but it is swirled with cinnamon & it does have the sweet, crunchy cinnamon & sugar on top.
PS. If your looking for a bread machine to help knead the dough I always use my Sunbeam bread maker. It’s such a time saver for kneading dough plus it helps the dough rise faster because it heats the dough up.
After the bread has doubled in size, put on floured board and punch down. Cover with the bowl and let rest for about 10 minutes.(I failed to take a picture of this.) While the bread is resting, melt 8 Tablespoons of butter in a small bowl. I do mine in the microwave. In a small bowl combine 1 1/2 cup of granulated sugar, 1/2 cup of brown sugar, and 2 Tablespoons of cinnamon.
Divide the dough into 4 equal pieces. Then each of these pieces will be divided into 6 piece. Since this makes 4 loaves that means we need 24 pieces. With the rolling pin roll them out into a round. I worked one loaf at a time. spread about a teaspoon of butter onto each piece of the dough. spread about 1 tablespoon of the sugar cinnamon mix over the butter. Sprinkle about 2 teaspoons of pecans over the sugar mix. Starting from the longest side of the round, roll the dough in a cigar shape. Pull gently as you are rolling to keep the roll tight. Repeat for the remaining 5 pieces. Take 3 of the rolls and cross them in the middle, braid them to each end. Place one roll on top of the other roll. repeat the steps for the remaining 3 loaves. When our kids were small, I would make 2 large loaves instead of 4.
As I've said above, you can refer to my Cheddar Jalapeno Loaf for more photos. I had a memory card mishap with my camera and lost my step by step photos for this recipe, but I'll show a few from the knots version for now and come back and update this later.
For the twists, start by mixing the dough. I do this in my stand mixer, although you can do it by hand if you prefer.
In the bowl of a stand mixer, add the warm milk, the sugar, oil, and yeast. If you're using instant yeast move on immediately. If you're using active dry yeast, then let sit for 10 minutes, or until foamy.
Add the egg (make sure it's at room temperature!) and mix it in. Add the flour and salt. Mix the dough and let knead for 5 minutes or so. You'll have a soft dough that doesn't stick to the side of the bowl.
Cover with plastic wrap and let sit for an hour or so, until doubled in size. To rise dough, I always set it in the oven with the oven OFF but the light on.
Cinnamon Sugar Pecan Challah Braid
This cinnamon sugar pecan challah braid is a light and airy bread with a sweet and slightly crunchy outer crust that would make the perfect addition to your next brunch or Easter celebration.
I feel like I want to do a little happy dance or perhaps just use one thousand exclamation points when I talk about how good this bread is. (<- just imagine 1,000) You all know how I feel about cinnamon (hint, it is very positive, it is a ‘cinnamon on everything’ type feeling) so combine that with freshly baked bread, and I’m eternally happy.
Bread making is an art. It requires patience. It requires being able to put faith in the fact that the yeast will do its thing. So whenever I am in the bread baking mood, I always seek the assistance and guidance of my father-in-law. He makes bread every weekend for family dinners, and in a very interesting way, makes me not be impatient when bread baking. When normally bread baking for me would involve some cursing and staring, lots of staring, impatiently at the clock. My husband and I will go over to his house, and I’ll talk about the different recipes I want to make and he just patiently sits there until we’ve talked it through and are ready to get baking, then he sets the Red Star Yeast on the counter, and I know we’re ready to get baking.
On top of making bread on the regular, my father in law makes breads for specific holidays. Last weekend, I was feeling all the wonders of the beautiful Spring weather, and wanted to bake something that would reflect the light and airy qualities of Spring, as well as be perfect for the upcoming Easter holiday. Something that could be enjoyed all by itself, or would go well on a brunch table.
Sweet, soft and delicate, Challah bread is the perfect type of bread that can (and should) be included on brunch menus. And while challah bread alone is great, it is elevated by having a cinnamon sugar pecan topping. The sweet and crunchy topping bakes into the braid crevices, so that when its done baking and you’re slicing the bread, you get little bits of sugar that have caramelized together.
Speaking of the braid…just picture me in the kitchen with my father-in-law, there are three sections of dough all rolled out and ready to be braided…and he (in a joking way) asked me if I knew which piece to start with and how to braid bread. What? Shouldn’t I be asking him that? I broke out in a little sweat and before I could even answer, he had braided the bread. I’m talking like 2 seconds tops and he had braided the entire loaf! He laughed and told me that he used to braid his daughters hair so he was an expert. I can assure you, my braid of bread would not have looked the same. It probably would have been lopsided with some bumps. But whatever your braid looks like, it will taste delicious!
And if you follow me on instagram, you’ll already know how fun the photo shoot of this bread was for my husband (click here for the picture.) He had to cut the bread (isn’t that the coolest bread cutting device you’ve ever seen in the pictures? It is a saw-type thing that my in-laws had at their house, it’s specifically used for bread cutting) and then I told him I wanted a picture of him spreading butter on the bread. The sun was shining perfectly, so I didn’t want him to block out the rays of sunshine so he had to couch down. Hahahaha, oh man, that picture will forever bring a smile to my face.
I’m happy to report that after getting to try a slice, he said the hardship was worth it!
Braided Cinnamon Bread
I&rsquom so happy to share this recipe with you today because it&rsquos part of a new partnership with Go Bold with Butter! The site is devoted to cooking and baking with REAL Butter, and funded by the American Butter Institute. When they asked me to participate, I jumped on the chance to be a butter ambassador (I mean. Butter. Ambassador. Right!?). I&rsquoll be developing original recipes for them twice a month using real butter and dairy.
My first offering is this swoon-worthy braided cinnamon loaf. It looks so fancy when it&rsquos all braided up, but the technique is so easy! Just roll the bread as you would cinnamon rolls, and cut it down the center lengthwise.
Then you just cross the two pieces over one another until they are all twisted together. Transfer to a pan and bake! It&rsquos easier than it looks, and I think you&rsquoll love getting this beautiful end result in your own kitchen. The baked loaf looks like it comes from a fancy bakery!
I love to eat this bread as-is, but it can also be sweetened with a simple milk glaze (confectioners&rsquo sugar and milk).