Cinnamon Breakfast Braid

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
A sweet, buttery yeast bread braided with cinnamon sugar and topped with toasted almonds
Cinnamon Breakfast Braid recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Cinnamon Breakfast Braid is the ultimate weekend morning treat, offering a perfect balance of fluffy, pillowy dough and warm, aromatic cinnamon sugar. The braided shape allows the filling to peek through, creating a beautiful presentation thats as impressive as it is delicious. Topped with a shiny egg wash and crunchy sliced almonds, every bite provides a satisfying textural contrast. Its perfect for holiday breakfasts, brunches with friends, or simply indulging yourself on a lazy Sunday. While it requires a bit of patience for rising, the hands-on time is minimal, making it an achievable project for home bakers of all skill levels.

Cinnamon Breakfast Braid recipe image
Print Recipe
0 Add to Favorites

Cinnamon Breakfast Braid

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1093.3

Description

This Cinnamon Breakfast Braid is the ultimate weekend morning treat, offering a perfect balance of fluffy, pillowy dough and warm, aromatic cinnamon sugar. The braided shape allows the filling to peek through, creating a beautiful presentation thats as impressive as it is delicious. Topped with a shiny egg wash and crunchy sliced almonds, every bite provides a satisfying textural contrast. Its perfect for holiday breakfasts, brunches with friends, or simply indulging yourself on a lazy Sunday. While it requires a bit of patience for rising, the hands-on time is minimal, making it an achievable project for home bakers of all skill levels.

Ingredients

Directions

  1. In a small bowl, combine 1/4 cup of the warm water, 1 tablespoon of the sugar, and the yeast. Stir gently to dissolve the yeast and let it stand until bubbly and frothy, about 5-10 minutes.
  2. In a large mixing bowl (or food processor with steel blade), combine the flour, cold butter or margarine, remaining sugar, and salt. If using a processor, pulse until mixed, about 15 seconds.
  3. Add the activated yeast mixture and the beaten egg to the flour mixture.
  4. If using a processor: Turn on and very slowly drizzle in the remaining water through the feed tube until the dough forms a ball that cleans the sides of the bowl. Process until the ball turns around the bowl about 25 times. Let stand 1-2 minutes. Drizzle in enough remaining water to make the dough soft, smooth, and satiny but not sticky. Process until the dough turns around the bowl about 15 times.
  5. If mixing by hand: Gradually add the remaining water, stirring until a dough forms. Turn onto a lightly greased surface and knead for 8-10 minutes until smooth and elastic.
  6. Cover the dough with an inverted bowl or plastic wrap and let it rest for 20 minutes.
  7. While the dough rests, prepare the cinnamon sugar filling by mixing granulated sugar and ground cinnamon in a small bowl.
  8. On a lightly floured surface, roll the dough out into a 9 x 15-inch rectangle.
  9. Cut the rectangle into three 3 x 15-inch strips.
  10. Spoon about 1/3 of the cinnamon sugar mixture lengthwise down the center of each strip, leaving a small border at the edges.
  11. Fold one edge of each strip over the cinnamon sugar to meet the other edge, creating a long strip. Pinch the seam gently to seal.
  12. Braid the three strips together loosely to form a loaf. Tuck the ends under and pinch to seal.
  13. Place the braid on a greased cookie sheet. Brush the top with the slightly beaten egg white and sprinkle evenly with sliced almonds.
  14. Let the braid stand in a warm place until doubled in size, about 1 hour.
  15. Preheat oven to 375F (190C).
  16. Bake the braid until evenly golden brown and it sounds hollow when tapped on the bottom, about 30-35 minutes.
  17. Remove from the cookie sheet and cool completely on a wire rack. Cut into pieces and serve.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1093.3kcal
% Daily Value *
Total Fat 26.2g41%
Saturated Fat 6.0g30%
Cholesterol 186.5mg63%
Sodium 5230.3mg218%
Total Carbohydrate 187.4g63%
Dietary Fiber 23.3g94%
Sugars 17.6g
Protein 32.0g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cinnamon, breakfast, braid, yeast, bread, braided, sweet, almonds, pastry, morning, brunch, homemade, flaky, aromatic, comfort, classic, oven, rising, dough, delicious
Recipe Card powered by WP Delicious

Leave a Comment