CINNAMON ROLL BRAIDED BREAD

CINNAMON ROLL BRAIDED BREAD

INGREDIENTS

2¼ teaspoon yeast

½ cup warm water

1 tablespoon sugar

1 cup whole milk, slightly warmed

4 tablespoons unsalted butter, melted

2 eggs

½ teaspoon vanilla

4 cups flour

¼ cup sugar

½ teaspoon salt

1 egg for egg wash (to brush over the top of the braid before baking)

Filling

¼ cup unsalted butter, melted

¼ cup sugar

¼ cup brown sugar

1 tablespoon cinnamon

Glaze

1¼ cup powdered sugar

1 teaspoon vanilla

2-3 tablespoons milk

INSTRUCTIONS

·         In a large mixing bowl, combine the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top and allow the yeast to activate for about 10 minutes.

·         Add the milk, butter, eggs, and vanilla to the activated yeast and mix to combine.

·         With the dough hook, mix in the flour, ¼ cup sugar, and salt. Knead for 6-8 minutes (this can also be done by hand).

·         Place the dough in a large, greased bowl. Cover and let rise in a warm area for 1 hour.

·         After an hour, punch down the dough and allow to rise for an additional 10 minutes.

Filling and Braid                

·         Mix the sugar, brown sugar, and cinnamon in a small bowl.

·         On a floured surface, roll out the dough into a large rectangle (about 12x14"). Cut into 3 equal sections.

·         Brush the top of each section with the melted butter. Then sprinkle the tops with the filling mixture.

·         Tightly roll each section into a long cylinder (this process will make each section a little longer than 14" because you'll want to squeeze as you go).

·         With a sharp knife, gently cut a long line in each cylinder (see pictures below). This exposes the cinnamon and sugar in the braid, which looks pretty.

·         Place the 3 sections on a lined baking sheet.

·         Press the 3 sections together at the top and then carefully braid. Cover and let rise for 30 minutes. Toward the end of the 30 minutes, preheat oven to 375 degrees.

·         Brush the top of the braid with an egg wash. Place in preheated oven and bake for about 25 minutes. The braid will puff up and turn golden brown. Remove from oven and cool a bit.

Glaze

Mix together the glaze ingredients until smooth (you can alter the powdered sugar/milk proportions to get the glaze as thick or thin as you desire).

Drizzle over the top. Slice and enjoy! The braid tastes great at room temperature, but is even better when slightly warmed. I found that a slice of bread warmed in the microwave for 18 seconds was perfection 🙂

Source : spoonfulosugar.com

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