Decadent Cinnamon Braid (Bread Machine Mixed!)
Sneak Preview: This Decadent Cinnamon Braid is a stunning upgrade from classic cinnamon rolls. The dough is mixed and kneaded in your bread machine for convenience, then shaped by hand and baked in the oven for a tender crust and eye-catching braid.
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My sister and I plan to open a bed and breakfast if we find ourselves widowed someday. (Please don’t discuss this idea with my husband. It makes him nervous.) We already know this decadent Cinnamon Braid will be at the top of the breakfast menu.
What Makes This Bread Worth Baking
- Bread Machine Convenience: Skip the kneading and let the machine do the heavy lifting.
- Rich, Buttery Flavor: Half-and-half, eggs, and butter make this dough extra tender.
- Eye-Catching Braid: A bakery-worthy look with minimal effort.
- Versatile: Swap pecans for walnuts or leave out nuts entirely.
- Perfect for Sharing: Makes two loaves—one to enjoy, one to gift!
Happy Cooks Speak Up
“These are delicious, and look amazing too. I split the icing ingredients into two and made the two breads (the recipe makes two breads) one with vanilla icing and one with coffee icing. The coffee icing …came out brilliantly, and was an amazing contrast to the vanilla iced one. In fact I can’t make up my mind which one I love best and will probably always make both when I make this fabulous recipe.” –-KAREN
Ingredients and Substitutions
- HALF-AND-HALF: Substitute with equal parts whole milk and whipping cream; Does not need to be warmed with a bread machine
- LIGHT BROWN SUGAR: Adds a caramel flavor to the filling. No substitutes were tested
- EGGS: I use large eggs (± 50 grams). Adjust liquids if using different sizes.
- BUTTER: Substitute salted butter or non-dairy margarine.
- ALL-PURPOSE FLOUR: Avoid bread flour; it makes the bread too chewy.
- INSTANT YEAST: Instant or bread machine yeast preferred. Active dry yeast works but may take longer to rise.
- PECANS: Swap pecans for walnuts. Toast nuts quickly in microwave before adding
Making the Dough with a Bread Maker
1) Add Ingredients: Weigh all dough ingredients (especially the flour) and add to the bread machine pan in the order listed. Choose the DOUGH cycle and press START.
2) Check the dough twice: First, after 1 minute (look for clumping) and second, after 15-18 minutes. It should be smooth and elastic, sticking to the sides before pulling away cleanly. Adjust with flour or water if needed. Read more about this secret.
3) Let It Rise: When the cycle ends, the dough should have doubled in size. If not, let it sit in the machine until it does.
Shaping the Dough
1) Divide & Roll: Remove the dough and divide it into two equal portions. Roll each into an 18×9-inch rectangle.
2) Spread the Filling: Combine softened butter, brown sugar, cinnamon, and pecans. Spread half over each dough rectangle.
3) Roll & Cut: Roll up each rectangle jellyroll-style. Slice each roll in half lengthwise to expose the layers.
4) Braid & Shape: Lay the halves side by side, cut sides up. Twist them together and form a ring. Place into a greased 8-inch round pan.
5) Second Rise: Cover and let the dough rise until almost doubled for about 30–45 minutes.
Bake at 350˚F (180˚C) for 20-25 minutes or until the internal temperature measures 190-195˚F (88-90˚C). Let the bread sit in the pan for 5-10 minutes. Remove to a serving plate and ice while warm.
📌Kitchen Tip📌 The thicker the icing, the better it will cover any shaping flaws.
Braided Cinnamon Bread (Bread Machine Dough)
Video
Ingredients
- ¾ cup (170 g) half & half
- 3 tablespoons (36 g) sugar
- 1 teaspoon salt
- 2 large (100 g) eggs
- ¼ cup (57 g) unsalted butter (chopped)
- 3¼ cups (390 g) all-purpose unbleached flour
- 2 teaspoons instant yeast
Filling:
- 3 tablespoons (42 g) butter (softened)
- ½ cup (110 g) packed light brown sugar
- 2 teaspoons cinnamon
- ½ cup (50 g) pecans
Icing:
- 2 cups (224 g) sifted powdered sugar
- ½ teaspoon vanilla
- 2 + tablespoons milk or black coffee
Instructions
Dough:
- Add ingredients into the bread machine pan in the order listed: ¾ cup (170 g) half & half, 3 tablespoons (36 g) sugar, 1 teaspoon salt, 2 large (100 g) eggs, ¼ cup (57 g) unsalted butter (chopped), 3¼ cups (390 g) all-purpose unbleached flour, and 2 teaspoons instant yeast.
- First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.If it sticks without releasing, add 1 spoonful of flour at a time until it holds its shape.If it’s too dry (bouncing around or riding the paddle), add 1 spoonful of water at a time until it sticks briefly to the side before releasing.Wait 1–2 minutes between additions to let the dough adjust.
- Let It Rise: When the cycle ends, the dough should have doubled in size. If not, let it sit in the machine until it does.
- Prepare the Filling: Combine the 3 tablespoons (42 g) butter (softened), ½ cup (110 g) packed light brown sugar, 2 teaspoons cinnamon, and finely chopped ½ cup (50 g) pecans in a small bowl.
Shaping the Braid
- Divide & Roll: Remove the dough and divide it into two equal portions. Roll each into an 18×9-inch rectangle.
- Spread the Filling: Combine 3 tablespoons (42 g) butter (softened), ½ cup (110 g) packed light brown sugar, 2 teaspoons cinnamon, and ½ cup (50 g) pecans. Spread half over each dough rectangle.
- Roll & Cut: Roll up each rectangle jellyroll-style starting with a long side. PInch seams to seal. Slice each roll in half lengthwise with a large knife or pizza cutter to expose the layers.
- Braid & Shape: Lay the halves side by side, cut sides up. Start draping one half-pipe over the other, starting from the middle, and working towards each end. Shape the twisted half-pipes into a ring and weave the ends into each other. Place into a greased 8-inch round pan. Repeat the process with the other half of the dough and filling.
- Second Rise: Cover and let rise in a warm place until almost doubled in size.
- Bake and Ice: Preheat your conventional oven to 350 °F(180˚C) about 15 minutes before you think the bread will be ready.
- Bake for 20-25 minutes or until the internal temperature reaches 190 °F (88˚C). Let stand for 3-5 minutes and transfer to a serving platter with a spatula.
- Stir together 2 cups (224 g) sifted powdered sugar, ½ teaspoon vanilla, and 2 + tablespoons milk or black coffee in a small bowl.
- Drizzle the icing over the Braided Cinnamon Bread while it’s still warm, but not steaming hot.
Notes
- Toast nuts before adding for maximum flavor.
- If the dough resists rolling, let it rest for 10 minutes.
- Use icing to hide imperfections—it’s delicious and forgiving!
- Add ingredients to the mixer bowl in the listed order.
- Mix on low speed until everything is moistened.
- Switch to the dough hook and increase speed to 2 or 3.
- Knead until the dough is smooth and elastic (about 5–10 minutes).
- Cover and let it rise in a warm place until doubled.
- Gently deflate, shape, and bake as directed.
- In a large bowl, mix ingredients until you have a shaggy dough.
- Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
- Place dough in a greased bowl, cover, and let it rise until doubled.
- Once risen, gently deflate, shape, and bake as instructed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
- Can I make this without a bread machine?
- Yes! Knead by hand for 10-15 minutes or use a stand mixer with a dough hook. Let it rise until doubled before shaping.
- Can I freeze this bread?
- Absolutely! Wrap the baked, un-iced loaf tightly and freeze for up to 3 months. Thaw and warm before adding icing.
Final Thoughts: Bread shaping is an art, not a science! Even if your braid isn’t bakery-perfect, this cinnamon bread will still taste amazing. And remember—icing covers a multitude of sins!
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.