Cinnamon-Glazed Braid Recipe
Cinnamon-Glazed Braid Recipe photo by Taste of Home

Cinnamon-Glazed Braid Recipe

Publisher Photo
After tasting an unforgettably delicious bread in a Portland deli, I set out to duplicate the recipe so I could make it at home. I came up with this tender braid that my wife and I often make for church potlucks and to give as a gift. —Ken Lang, Dayville, Oregon
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 egg
  • 1/4 cup butter, softened
  • 3-1/2 cups bread flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • CINNAMON GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 to 3 tablespoons milk

Nutritional Facts

1 slice equals 165 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 182 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. Place egg in a measuring cup; add enough water (70°-80°) to measure 1 cup. In bread machine pan, place egg mixture, butter, bread flour, sugar, salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Divide into thirds. Roll each portion into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch seams firmly to seal and tuck ends under. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Cool for 10 minutes. Combine glaze ingredients; drizzle over bread. Yield: 1 loaf (1-1/2 pounds).
Originally published as Cinnamon-Glazed Braid in Country Woman Christmas Annual 2009, p40

Nutritional Facts

1 slice equals 165 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 182 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Cinnamon-Glazed Braid

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 25, 2014

"So good. My grandchildren where there the day I made it and before I knew it, it was gone."

MY REVIEW
Reviewed Feb. 9, 2013

"Absolutely delicious!! Made one for my family and 1 for a friend. Will definitely make again."

MY REVIEW
Reviewed Jan. 1, 2013

"I made this traditionally and thought it was easy and tasty. My entire house smelled divine. I went a step further and added some cinnamon to the dough which gave the bread a comforting taste!"

MY REVIEW
Reviewed Dec. 11, 2012

"It was rather easy, tasted average but it looked pretty! I may make it again because it was easy and pretty."

MY REVIEW
Reviewed Dec. 10, 2012

"@MissCarol44...yes, you can add the egg and water measured into the measuring cup together as this recipe does not give a water amount separately. It should work fine for you. Looks like you have to add the water as the only other liquid ingredient besides the egg is the 1/4 c. butter...somewhere you need to add liquid or it will be dry and not work at all. Since using yeast, if you are not using a bread machine be sure your water is warm, between 110 and 120 degrees for your yeast to activate. Also, do not add your salt and yeast together. Mix your salt into your bread flour and then add your yeast, as salt will kill the yeast and it will not activate to rise. Good luck and have fun."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT