Imagine waking up to the intoxicating aroma of freshly baked cinnamon bread, its golden-brown braids swirling like a delicious work of art. This Braided Cinnamon Bread Wreath isn't just a recipe—it's a transformative breakfast experience that will elevate your morning routine from ordinary to extraordinary. With its perfect balance of soft, pillowy dough and rich, warm cinnamon filling, this wreath is about to become your new weekend baking obsession.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 wreath
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 tsp salt
- 1 cup warm milk
- 1/4 cup butter, softened
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 1 egg
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 cup of sugar, 1 packet of active dry yeast, and 1/2 teaspoon of salt. Mix these dry ingredients together until well combined.
- In a small saucepan, heat 1 cup of milk until it is warm to the touch (about 110°F or 43°C). Make sure it is not too hot, as this can kill the yeast.
- Add the warm milk and 1/4 cup of softened butter to the dry ingredients. Mix with a wooden spoon or dough hook until the mixture starts to come together.
- In a separate bowl, beat 1 egg and then add it to the dough mixture. Continue mixing until a soft dough forms.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the cinnamon filling. In a small bowl, combine 1 teaspoon of cinnamon and 1/4 cup of brown sugar. Mix well and set aside.
- Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle about 1/4 inch thick.
- Sprinkle the cinnamon and brown sugar mixture evenly over the rolled-out dough.
- Starting from one long side, roll the dough tightly into a log. Pinch the seams to seal.
- Using a sharp knife, cut the rolled dough in half lengthwise to create two long strips. You should see the cinnamon filling exposed.
- Twist the two strips together, keeping the filling facing up. Form the twisted dough into a wreath shape and pinch the ends together to seal.
- Place the wreath on a baking sheet lined with parchment paper. Cover with a kitchen towel and let it rise for another 15-20 minutes.
- While the wreath is rising, preheat your oven to 350°F (175°C).
- Once the wreath has risen, bake it in the preheated oven for about 25 minutes, or until golden brown.
- Remove the wreath from the oven and let it cool on a wire rack for a few minutes before serving.
- For an optional glaze, mix powdered sugar with a little milk to achieve a drizzling consistency and drizzle over the cooled wreath before serving.
Tips
- Temperature is Key: Ensure your milk is warm (around 110°F) but not hot, which can kill the yeast and prevent proper rising.
- Kneading Technique: Take your time kneading the dough to develop gluten, which gives the bread its soft, elastic texture.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise, like near a preheated oven or in a slightly warm room.
- Filling Distribution: When spreading the cinnamon-sugar mixture, do so evenly to guarantee a consistent flavor in every bite.
- Braiding Precision: When twisting the dough strips, keep the cinnamon filling facing up to create beautiful swirls when baked.
- Glaze Optional: The powdered sugar glaze is delightful but completely optional—the bread is delicious on its own.
- Storage Tip: Store the wreath in an airtight container and enjoy within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 6g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
