This Soft Cinnamon Roll Braided Bread is a warm, sweet treat that’s perfect for any time of day. With layers of cinnamon and sugar, it’s both fluffy and delicious!
Believe me, the best part is the smell that fills your kitchen as it bakes. I could just stand there and breathe it in forever. Try having it fresh out of the oven—pure joy!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the dough. You can substitute bread flour for a chewier texture, or a gluten-free blend if you need a gluten-free option.
Active dry yeast: Use instant yeast if you have it. It doesn’t need to be dissolved in water, making the process a bit faster. Just add it directly to the dry ingredients!
Melted butter: You can replace it with coconut oil or vegetable oil for a dairy-free option. Both maintain moisture and flavor.
Brown sugar: If you’re out, granulated sugar works too, but it won’t give you that deep caramel flavor. You could also use coconut sugar for a slightly different taste.
Cinnamon: You can mix things up with pumpkin pie spice or apple pie spice for a fun twist on the classic cinnamon flavor!
How Do I Achieve the Perfect Dough Consistency?
Getting the dough right is key for soft bread. Here are some steps to guide you:
- Start with warm milk (which should feel warm, not hot) to activate the yeast. If it’s too hot, it will kill the yeast!
- When adding flour, do so gradually. This helps you see the dough’s texture—and avoid adding too much.
- Knead until it’s smooth and elastic. This usually takes about 8-10 minutes. A well-kneaded dough will spring back when poked!
Remember, if the dough sticks to your hands, a little extra flour can help but be careful not to add too much.
Soft Cinnamon Roll Braided Bread Recipe
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp salt
- ¾ cup whole milk, warm (about 110°F/43°C)
- ¼ cup unsalted butter, melted
- 2 large eggs
For the Cinnamon Filling:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ⅓ cup unsalted butter, softened
For the Glaze (Optional):
- 1 cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe requires about 30 minutes of active prep time and an additional 2 hours for the dough to rise. The total time, including baking, is around 2.5 hours. It’s worth the wait for such a delicious treat!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, combine the warm milk and active dry yeast. Allow this mixture to sit for 5-10 minutes until it becomes foamy. This indicates that your yeast is active and ready to help the dough rise!
2. Mix the Wet Ingredients:
Add the granulated sugar, melted butter, eggs, and salt to the yeast mixture. Mix it all together until it’s well combined.
3. Combine with Flour:
Gradually add the flour, about 1 cup at a time, mixing until a soft dough starts to form. You want a dough that is smooth but not overly sticky.
4. Knead the Dough:
Flour a clean surface and knead the dough for about 8-10 minutes. The dough should become smooth and elastic—this will ensure a soft bread!
5. Let It Rise:
Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
6. Prepare to Fill:
Once the dough has risen, punch it down gently to release any air pockets. Roll it out into a large rectangle (about 12×16 inches) on a lightly floured surface.
7. Add the Cinnamon Filling:
Spread the softened butter evenly over the entire surface of the dough. Then, mix the brown sugar and cinnamon together and sprinkle it evenly on top of the buttered dough.
8. Roll and Cut:
Roll up the dough tightly from one long side into a log. Using a sharp knife, carefully cut the log lengthwise down the middle, exposing the swirled filling inside.
9. Braid the Dough:
Take the two halves of the dough and braid them together, making sure the cut sides with the filling are facing up. This is what makes it look so beautiful!
10. Second Rise:
Place the braided loaf in a greased 9×5 inch loaf pan or on a lined baking sheet. Cover it again and let it rise for another 30-45 minutes until puffy.
11. Bake the Bread:
Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes until it’s golden brown and cooked through. You can check by tapping on the bottom—if it sounds hollow, it’s done!
12. Cool and Glaze:
Remove the bread from the oven and allow it to cool slightly. For an optional glaze, whisk together the powdered sugar, milk, and vanilla, then drizzle over the warm bread. It adds a lovely sweetness!
Enjoy your soft, sweet, beautifully braided cinnamon roll bread! It’s perfect for breakfast or as a delightful snack anytime of the day!
FAQ for Soft Cinnamon Roll Braided Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a heartier bread. Just be aware that it may change the texture slightly, making it denser. You might need to adjust the liquid as whole wheat flour absorbs more moisture.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it could be due to cold temperatures or inactive yeast. Make sure the yeast is fresh and activate it in warm (not hot) milk. If the kitchen is cold, you can place the dough in a slightly warm oven or near a warm spot in your home to encourage rising.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and refrigerate it for up to a week, or freeze for up to 3 months. Just make sure to thaw at room temperature before enjoying again!
Can I Make This Recipe Vegan?
Absolutely! You can use a plant-based milk and replace the eggs with flax eggs or applesauce. For butter, use a dairy-free butter or coconut oil. These substitutions will help you maintain that soft and delicious texture!
