Cinnamon Pecan Braids

Name: Cinnamon Pecan Braids
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 loaves.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm water (110° to 115°), dvided; 3 eggs, beaten; 5 cups all-purpose flour; 1/2 cup sugar; 1/2 teaspoon salt; 1 cup cold butter, cubed; FILLING:; 1 cup butter, softened; 1 cup packed brown sugar; 1 cup chopped pecans; 1 tablespoon ground cinnamon; GLAZE:; 1-1/2 cups confectioners' sugar; 1 tablespoon butter, melted; 1/2 teaspoon vanilla extract; 1 to 2 tablespoons milk

Whenever there's a bake sale, I make these braids. They're so eye-catching that most of the loaves get snapped up by the people working the sale! —Connie Dahmer, Marion, Illinois

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°), dvided
3 eggs, beaten
5 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 cup cold butter, cubed
FILLING:
1 cup butter, softened
1 cup packed brown sugar
1 cup chopped pecans
1 tablespoon ground cinnamon
GLAZE:
1-1/2 cups confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions

In a bowl, dissolve yeast in 1/4 cup warm water. Add eggs and remaining water; mix well. In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Beat into yeast mixture (do not knead). Cover and refrigerate overnight.
For filling, in a small bowl, cream butter and brown sugar. Stir in pecans and cinnamon; set aside.
Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 9-in. x rectangle on a greased baking sheet. Spread filling lengthwise down center third of each rectangle.
One each long side, cut 3/4-in.-wide strips to the center to within 1/2 in. of the filling. Starting at one end, fold alternately strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise in a warm place for 1 hour (dough will not double).
Bake at 350° for 18-20 minutes or until golden brown. Cool slightly before removing from pans to wire racks. Combine glaze ingredients; drizzle over cooled braids.

Nutrition Facts

1 slice: 860 calories, 48g fat (25g saturated fat), 165mg cholesterol, 530mg sodium, 100g carbohydrate (50g sugars, 3g fiber), 10g protein.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

Baja

Aug 4, 2019

This is a great recipe that I have made 3 times. This last time I cut the recipe in half and made two braids instead of four. I double the nuts and only use half the glaze. Plus I make the glaze a bit thinner so it drizzles better. The baked danish is soft and tender. Wish I could add a picture, they're very appealing and hard to resist!
moorad06

Feb 5, 2012

I have made this recipe 6 times. My family loves it.
genarobertson

Sep 22, 2010

This really is a terrific recipe. It was pretty easy to make. The only change I would make would be to scale up the filling to 1 1/2 or 2 times the original. The more filling, the better is my opinion. These turned out quite tasty indeed.