Move over cinnamon rolls! This braided cinnamon bread is perfect for breakfast or brunch. The braiding technique may look complicated, but it’s easy enough – we promise. Fresh berries and fruit jams are wonderful complements to this bread, but nothing beats a simple pat of butter on a warm slice.

Braided Cinnamon Bread | Go Bold With Butter

Braided Cinnamon Loaf

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 4 hours

Yield: 2 9-inch loaves

Braided Cinnamon Loaf


    For the Bread:
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 4 1/2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (90-110°F)
  • 2 eggs, room temperature
  • 6 cups all-purpose flour, sifted
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • For the Filling:
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 2 tablespoons ground cinnamon


  1. For the Dough:
  2. Heat milk, sugar and salt in saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of pan. Remove from heat and let cool while you prepare the other elements.
  3. Dissolve yeast and 1 teaspoon sugar in warm water (90°F to 110°F) in bowl of stand mixer. Stir mixture with paddle attachment (or wooden spoon) until well-blended. Let stand 10 minutes.
  4. Beat eggs into yeast mixture. Stir in cooled milk mixture (it should be lukewarm, 98°F to 115°F) and switch to dough hook. Add in flour a little at a time until dough is elastic. Add melted butter and mix again; add in more flour until dough is elastic and pulls away from sides of mixer. You may not have to use all the flour: do not add so much flour that dough does not stick to your hands; it should be slightly tacky. Knead dough for five minutes in mixer with dough hook, or knead with hands on a floured surface.
  5. Place dough in buttered bowl and turn over to coat entire surface. Cover with plastic wrap and let rise in warm place about 1 hour or until doubled.
  6. Punch down dough and turn out onto lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to 12x9-inch rectangles.
  7. For the Filling:
  8. Generously brush rolled dough pieces with melted butter. Sprinkle each with half of cinnamon sugar mixture and roll them up jelly-roll style. Cut rolls down center lengthwise and carefully braid the pieces together by crossing them over one another. Using spatula or bench scraper, carefully lift braided loaf into buttered 9-inch loaf pan; repeat with remaining loaf. Cover pans with plastic wrap and let rise until doubled, about 1 hour.
  9. Preheat oven to 350°F. Bake loaves until golden brown, about 20-25 minutes, or until internal temperature is 190°F.
  10. Serve slices of bread warm from pan, or let loaves cool for 10 minutes before turning them out onto wire rack to cool fully.


You Might Also Like

A Day On A Dairy Farm

gbwb-dg-samp1 It starts at 3:00 a.m. and includes a lot of care, a lot of technology and a whole lot of hard work. Take a look at how farmers put food on your table. gbwb-dg-learnmore

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.


2 thoughts on “Braided Cinnamon Bread

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Shirley Plocinski said:

    Plan to add some raisins to my loaves

  2. Bev said:

    The loaves look really great. My question is can you use 2% milk instead of whole milk?