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This beautiful braided cinnamon loaf is made with a soft and fluffy enriched dough swirled with cinnamon sugar. This loaf is incredibly delicious on its own but add a pat of butter and you have the perfect breakfast slice!

braided cinnamon loaf with a slice taken out

OVERVIEW

This braided cinnamon loaf is made with a basic enriched dough that’s been swirled with warm cinnamon and brown sugar. The dough is then braided into a beautiful loaf and baked until golden.

My favorite way to enjoy this loaf is to slice it, lightly toast it, and then spread on softened butter. Mornings couldn’t be easier when you have a loaf of homemade bread ready to go!

Why you’ll love this cinnamon bread

  • The texture of this loaf bread is incredibly soft, fluffy, and melts in your mouth.
  • Kids love it! Not only will you enjoy a warm slice of this bread but your kids will adore it too.
  • The beautiful swirls of cinnamon sugar are incredibly warm and comforting and will quickly turn this recipe into a family favorite.
  • This homemade version of your favorite loaf is so much better than store-bought.
braided cinnamon loaf cut into slices shown from the top down

Variations

Cinnamon Raisin Loaf: Mix in about 50 grams (⅓ cup) raisins to the dough before kneading. If desired, add a thick powdered sugar glaze over the top of the loaf once it’s completely cooled.

Cinnamon Swirl Loaf: To make a classic cinnamon swirl bread, simply don’t braid the dough. Shape the dough into a sandwich loaf shape and bake in a loaf pan.

How to make a braided cinnamon loaf

This braided cinnamon loaf recipe starts with a basic enriched dough. After making the dough, we’ll add a layer of cinnamon sugar and then roll it up. Finally, we’ll shape the dough by braiding it and then baking it in a loaf pan. Let’s get started!

Proof the Yeast

yeast added to a container of walk milk
active yeast becoming foamy in warm milk

Combine the warm milk, yeast, and a pinch of the sugar. Stir together and let it sit for 5-10 minutes until it looks a little foamy and bubbles are forming on top.

This step gives the dried yeast a little jump start and also ensures that the yeast is alive. If you see no activity in the mixture then likely your yeast is too old and you need to start over. This step is technically optional for both active dry and instant dried yeast, but it will get things moving a little faster.

Mix the dough

dough being mixed by hand
turning the dough out onto a countertop

Using a large mixing bowl, combine the smaller amount of flour listed, the rest of the granulated sugar, salt, butter, and the milk/yeast mixture. I like to start with a large wooden spoon and then switch to using clean hands. Pinch together until all of the flour is absorbed. It will look very sticky and shaggy at this point.

kneading dough by hand
kneaded dough ball on a countertop

Turn the dough out onto a floured work surface and begin kneading it. You can work in as much of the additional flour as needed during this process. The dough should always remain sticky but it shouldn’t stick to the counter or to your hands. It will become more smooth and elastic as you knead it.

Alternatively, you can knead the dough in your stand mixer with the hook attachment.

Bulk Ferment

Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size.

Shape the dough

dough rolled out into a rectangle
cinnamon sugar sprinkled over dough
dough rolled into a log

After bulk fermentation, turn the dough out onto a lightly floured countertop and roll it out into a rectangle about ¼ inch (0.6 cm) thick. It will be about 8 x 12 inches (20 x 30 cm) but it doesn’t have to be exact.

Brush the dough with melted butter and sprinkle the brown sugar and cinnamon mixture on top, leaving about ½ inch (1.2 cm) of the dough free from filling at the bottom long edge. 

Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal. 

dough log cut in half
2 pieces of dough side by side with layers exposed
twisted loaves together

Using a bench knife or serrated knife, cut the log in half lengthwise from end to end exposing all of the layers. Twist the two halves together with the layered side out then gently lift and set into a greased loaf pan. Tuck the ends under.

Proof

braided cinnamon loaf in a loaf pan proofing

Cover loosely with plastic wrap or a clean towel and let rise until puffy for the 2nd proofing.

Bake & Cool

braided cinnamon loaf on a wire rack

After proofing, gently brush the loaf with an egg wash and bake until golden brown; about 30-35 minutes. Let cool for at least 5-10 minutes before turning it out onto a wire rack to fully cool.

Storage

Room Temperature: Store cooled bread in a plastic bag at room temperature for up to 4 days. Remove as much air from the bag as you can. Refrigerating homemade bread will cause it to stale more quickly.

Freezer: Slice the loaf and place them in the freezer in a freezer bag. Toast to refresh.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, try these other delicious cinnamon bread recipes.

braided cinnamon loaf with a slice taken out
Yield: 1 loaf

Braided Cinnamon Loaf

Prep Time 25 minutes
Proofing Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 30 minutes

This beautiful braided cinnamon loaf is made with a soft and fluffy enriched dough swirled with cinnamon sugar.

Ingredients

For the Dough

  • 113 grams (½ cup, 120 grams) whole milk, lower fat or non-dairy milk can be used
  • 1 teaspoon active dry or instant yeast
  • 25 grams (2 tablespoons) granulated sugar
  • 240-300 grams (2-2 ½ cups) all-purpose flour
  • ¾ teaspoon kosher or table salt
  • 42 grams (3 tablespoons) unsalted butter, very soft
  • 1 large egg, room temperature

For the Filling

  • 28 grams (2 tablespoons) unsalted butter, melted
  • 50 grams (¼ cup) brown sugar, light or dark
  • 1 tablespoon ground cinnamon

For the egg wash (optional)

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Warm the milk (113 grams/ ½ cup) to about 110-115°F/43-46°C. Add the yeast (1 teaspoon) and ½ teaspoon of granulated sugar to the milk and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
  2. In a large mixing bowl, add the smaller amount of flour (240 grams/ 2 cups), the rest of the granulated sugar (25 grams/ 2 tablespoons), salt (¾ teaspoon), soft room temperature unsalted butter (42 grams/ 3 tablespoons), the egg (1 large), and the milk/yeast mixture. Use clean hands to mix together until a sticky dough forms.
  3. If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
  4. Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.
  5. While fermenting, mix together the brown sugar (50 grams/ ¼ cup) and ground cinnamon (1 tablespoon) for the filling and set aside.
  6. After bulk fermentation, turn the dough out onto a lightly floured countertop and roll it out into a rectangle about ¼ inch (0.6 cm) thick. It will be about 8 x 12 inches (20 x 30 cm) but it doesn't have to be exact.
  7. Melt the unsalted butter (28 grams/ 2 tablespoons). Brush the dough with melted butter and sprinkle the brown sugar/cinnamon mixture on top leaving about ½ inch (1.2 cm) of the dough free from filling at the bottom long edge. 
  8. Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal. 
  9. Using a bench knife or serrated knife, cut the log in half lengthwise from end to end exposing all of the layers. Twist the two halves together with the layered side out then gently lift and set into a greased loaf pan. Tuck the ends under. Cover loosely with plastic wrap or a clean towel and let rise for about 30-45 minutes at room temperature until puffy.
  10. Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
  11. Optional: Make an egg wash by whisking together the egg (1 large) and water (1 tablespoon). After proofing, gently brush the top of the dough with the egg wash to give it a shiny crust.
  12. Bake for 30-35 minutes until golden brown. 
  13. Let cool in the loaf pan for at least 5-10 minutes before turning out onto a cooling rack. Let cool an additional 30 minutes before slicing and serving.
© Baker Bettie
Category: All Recipes