Glazed Cinnamon Braids Recipe
Glazed Cinnamon Braids Recipe photo by Taste of Home

Glazed Cinnamon Braids Recipe

Publisher Photo
This recipe has been a tradition in my family for many years. The red-hot candies give this bread such a yummy flavor and will be sure to be a hit in your home as well. —Georgia Stull, Harrisonville, Missouri
TOTAL TIME: Prep: 40 min. + rising Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 25 min.
MAKES: 24 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup shortening
  • 2 teaspoons salt
  • 5 to 5-1/2 cups all-purpose flour
  • FILLING:
  • 1 cup chopped pecans
  • 1/2 cup red-hot candies
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter, softened
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk

Nutritional Facts

1 slice equals 233 calories, 8 g fat (2 g saturated fat), 21 mg cholesterol, 214 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add milk, eggs, sugar, shortening, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the pecans, red-hots, sugar and cinnamon; set aside.
  3. Punch dough down. Divide in half. On a greased baking sheet, roll out one portion into a 12x10-in. rectangle. Spread 1 tablespoon butter down the center; sprinkle with half of the pecan mixture.
  4. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough, butter and pecan mixture. Cover and let rise until doubled, about 45 minutes.
  5. Preheat oven to 350°. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks. In a small bowl, combine confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over loaves. Serve warm. Yield: 2 loaves (12 slices each).
Originally published as Glazed Cinnamon Braids in Country Woman Christmas Annual 2008, p37

Nutritional Facts

1 slice equals 233 calories, 8 g fat (2 g saturated fat), 21 mg cholesterol, 214 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Glazed Cinnamon Braids

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 26, 2012

"I thoutght the recipe sounded interesting, but it was just so so. Not really much taste. Some of the candies stayed hard, and there was too much bread for the filling."

MY REVIEW
Reviewed Dec. 1, 2011

"this is almost the same recipe my italian grandmother made for years.. and dont knock it till u try it the cinn redhots make it!!!"

MY REVIEW
Reviewed Dec. 1, 2011

"I'm going to try this recipe but a 1/2 cup of red hots sounds kind of scarey. I would like to hear from people that tried that & how it tasted. Has anyone tried M&M baking bits????"

MY REVIEW
Reviewed Dec. 1, 2011

"I agree...how can you rate a recipe if you didn't try it?!!!"

MY REVIEW
Reviewed Dec. 1, 2011

"I really wish people would try recipes before commenting in a negative way about them. We always tell our kids to try new things before judging them, and we should too. I think it sounds fun and different and I plan on trying it this weekend."

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