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Cinnamon-Glazed Braid

 Cinnamon-Glazed Braid
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
16 ServingsPrep: 20 min. + rising Bake: 20 min. + cooling


  • 1 egg
  • 1/4 cup butter, softened
  • 3-1/2 cups King Arthur Unbleached Bread Flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk


  • 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).
  • 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.
  • Bake at 350° for 20-25 minutes or until golden brown. Remove from

2 of 2

Cinnamon-Glazed Braid (continued)

Directions (continued)

  • pan to a wire rack. Cool for 10 minutes. Combine glaze ingredients;
  • drizzle over bread. Yield: 1 loaf (1-1/2 pounds).
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.