Save on Pinterest

Cinnamon Pecan Braids

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
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    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

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

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.