Decadent Braided Cinnamon Bread (Bread Machine Friendly!)

Name: Decadent Braided Cinnamon Bread (Bread Machine Friendly)
Prep time: 45 min
Cook time: 30 min
Total time: 210 min
Ingredients: ¾ cup half & half; 3 tablespoons sugar; 1 teaspoon salt; 2 large eggs; ¼ cup unsalted butter (chopped); 3¼ cups all-purpose unbleached flour; 2 teaspoons instant yeast; 3 tablespoons butter (softened); ½ cup packed light brown sugar; 2 teaspoons cinnamon; ½ cup pecans; 2 cups sifted powdered sugar; ½ teaspoon vanilla; 2 + tablespoons milk or black coffee

Last updatedDecember 31, 2024

69 Comments

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Sneak Preview: This Braided Cinnamon Bread 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. It’s perfect for breakfast, brunch, or anytime you want to impress.

prominent slice of braided cinnamon bread in front of uncut bread

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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 Braided Cinnamon Bread will be at the top of the breakfast menu.

Why This Bread Machine Breakfast Bread is Special

Customizable: Swap pecans for walnuts or skip nuts entirely
Rich and Decadent: Made with half-and-half and two eggs for unmatched richness
Convenient: Use a bread machine for mixing and kneading
Versatile: Can also be made with a stand mixer or by hand

Effortless Dough Prep with Maximum Results

This recipe takes more time than a quick coffee cake, but using a bread machine for mixing and kneading makes it manageable. The process is similar to my Chocolate Babka.
Like most of my yeast breads, this dough is mixed, kneaded, and proofed in a bread machine, then shaped by hand and baked in the oven for the best crust and shape.
Don’t have a bread machine? Use a mixer or mix by hand. Once the dough doubles in size, shape it, let it rise, and bake.

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
SUGAR
- Granulated
LIGHT BROWN SUGAR
- Adds a caramel flavor to the filling.
- No substitutes were tested
EGGS
- Large eggs are best.
- Adjust liquids if using different sizes.
UNSALTED BUTTER
- Recipe developed with unsalted butter
- Can substitute with salted butter or non-dairy margarine.
- Don’t warm, chop finely instead
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.
CINNAMON & PECANS
- Swap pecans for walnuts
- Toast nuts quickly in microwave before adding
- Nuts are optional
POWDERED SUGAR
- AKA Confectioner’s sugar
- Essential for icing

Ingredients needed for braided cinnamon bread include granulated sugar, brown sugar, half and half, pecans, salt, AP flour, instant yeast, powedered sugar, eggs, butter, and cinnamon.

How To Make the Dough for a Braided Cinnamon Bread with a Bread Machine

See the recipe notes if you want to use a stand mixer or make the dough by hand.

Weigh all dough ingredients (especially the flour) and add to the bread machine pan in the order listed:

all dough ingredients have been added to the pan with the yeast last. — 2. Choose the DOUGH cycle and press START.

The dough should look like this within the first minute after the machine starts to mix and knead. — The dough should clump and start to form a ball immediately.

When you recheck the dough after 15 minutes of kneading, the dough should be elastic and smooth as shown. — 3. Check the dough after 12-15 minutes. It should be smooth and elastic. The dough should stick to the side and pull away cleanly as you watch it knead. A little dough underneath the paddles is fine.

At the end of the dough cycle, the dough should be double the size it was at the end of the kneading phase. — At the end of the DOUGH cycle, the dough should be double its original size at the end of the kneading phase.

How To Shape the Dough for this Bread Maker Braided Cinnamon Bread

After the Dough cycle is finished, remove the dough from the bread machine pan onto a lightly floured work surface. — Remove the dough from the bread machine pan after completing the DOUGH cycle.

Dough is divided in half and each formed into a small ball. — Divide the dough into two equal portions.

Rolling the ball into a large rectangle. — Roll the dough into a rectangle measuring about 18 x 9 inches. If the dough is stubborn and wants to bounce back, cover it and let it rest for 10-15 minutes.

Spread the filling over the top of the dough. — Spread half of the filling over the dough. (Note: I left out the pecans in this batch so my grandkids would eat it.)

rolling dough from the long side — Begin to roll the dough into a cylinder, starting with a long side.

Now, it gets tricky, but the twist makes this sweet bread special. Proceed with confidence. If you have time and want to make the next step a bit easier, place the cylinder in the freezer for about 15 minutes before you cut it in half.

Cutting the dough in half with a pizza cutter. — Use a large knife, bench knife, or a pizza cutter to cut the cylinder in half lengthwise.

Laying the half-pipes side by side. — Lay the half-pipes next to each other with the open sides up.

Twisting the half pipes into a braid. — Twist the half-pipes together, starting from the center and working towards each end. Try to keep the layers uniform.

Making a circle with the twisted dough. — Connect the ends to make a circle. The ends may pop out as the dough rises. No worries. Just tuck them back in before you put the dough in the oven. After baking, you can use icing to cover your mistakes.

The bread is shaped and dropped into an 8-inch round pan. — Drop the circular braid into an 8-inch non-stick pan.

allowing the dough to double in size. — Allow the dough to rise until almost double. (See the liquid in the bottom of the pan? I let the dough get too warm because I was anxious to bake the bread. Try to avoid this mistake)

making the icing. — Make the icing while the rolls bake.

baked cinnamon twist drizzled with icing. — **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. Note: The thicker the icing, the more it will camouflage any imperfections from the shaping process.

Parting thoughts:

Don’t be scared off by the shaping instructions. I’ve made many less-than-perfect cinnamon braids, but they still tasted incredible. The glaze will cover a multitude of sins.

Help at Your Fingertips: Email Paula at saladinajar.com for quick troubleshooting. Attach pictures and details for the best advice.

uncut cinnamon twist bread for bread machine: breakfast

Yield: servings

Decadent Braided Cinnamon Bread (Bread Machine Friendly)

By Paula Rhodes

This Braided Cinnamon Bread is in the same family as decadent cinnamon rolls–directions for mixing and kneading in a bread machine included.

5 from 15 votes

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Video

Prep time: 45

Cook time: 30

Mixing & Rising Time: 2 15

Total time: 3 30

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:

Place all ingredients for the dough 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, into the bread machine pan. Set the DOUGH cycle and press start. After 15 minutes, check the dough for consistency. Add flour 1 tablespoon at a time if the dough is too wet. Add water 1 teaspoon at a time if the dough is too dry. The dough should stick to the sides of the pan and pull away cleanly.
When the DOUGH cycle finishes, check to make sure the dough has risen to double its original size. If not, leave the dough in the machine until it doubles. If so, remove dough from the bread machine pan and divide it in half. Cover each portion with plastic wrap and let rest for 10 minutes.

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 Dough:

Roll the first dough ball into a 9 x 18-inch rectangle, starting with the long side. Sprinkle with half of the filling mixture. Starting at the long side, roll up jellyroll style. Pinch the seam to seal.
Use a large knife or pizza cutter to slice the roll in half lengthwise. Place halves side by side, with cut surfaces facing 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 place them into a nonstick or greased 8-inch pan. Weave the ends into each other.
Repeat the process with the other half of the dough and filling. Cover and let rise in a warm place until almost doubled in size.

Baking the Cinnamon Braid:

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.

Icing:

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

Pro Tips for Perfect Braided Bread

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!

Directions for making bread with a stand mixer or by hand:

To make this recipe in a heavy-duty stand mixer:

Add ingredients to the bowl in the same order.
Turn on LOW to mix until all ingredients are moistened.
Using a dough hook, turn the speed to 2 or 3.
Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes).
Cover and allow to rise in a warm place.
Deflate dough gently and shape as indicated in the recipe.

To Make by Hand:

Combine all ingredients into a shaggy ball in a large bowl.
Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience.
Place the dough ball into a greased bowl. Cover and allow to rise until double.
Deflate the dough gently and shape as indicated in the recipe.

Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Equipment

Nutrition

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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.

4.74 from 15 votes (12 ratings without comment)

69 Comments

Matt says:

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I assume since the dough is split into two that this makes two coffee cakes?

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1. Paula says:
  
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  Yes, Matt. You’re right. You could make one big one but it would be harder to handle and trickier to bake all the way through without the outside drying out.
  
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Jacqui says:

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Fabulous. I can now make them vegan for my daughters or follow the recipe and they turn out every time. Thank you Paula.

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1. Paula says:
  
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  You’re most welcome. Thanks for writing.
  
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Suzy says:

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I baked it in the bread maker. I paused after the first rise and rolled it out. I also omitted the icing (I always find icing too sweet for my taste and my bread is probably sweeter because I have to use Lactaid free milk). It definitely wasn’t as pretty as your bread but it tasted really good. I just made it for my card ladies. First of course the smell in the house was amazing and they ate the whole thing. Thanks for the recipe.

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1. Paula says:
  
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  “They ate the whole thing.” That’s my goal for all of my readers. Thanks so much for the rating and nice comment.
  
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Dfg says:

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Another excellent recipe. Thanks!

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1. Paula says:
  
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  You’re welcome, DFG. Happy to hear you like it.
  
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Roberta Lamb says:

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Paula, can I make this the night before and bake in the morning? If so, how? Thanks! Can’t wait to try it.

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1. Paula says:
  
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  Hi Roberta,
  
  I need to add the instructions for doing that to the recipe. Make the recipe using the DOUGH cycle. I would go ahead and shape the dough, cover it, and refrigerate it overnight. The next day, allow plenty of time for the twist to warm up and rise again. Bake as usual when the braid gets larger and puffy. (You could also put the dough in the fridge unshaped after the DOUGH cycle finishes. Shape it the next day, let it rise, and bake according to the recipe instructions.)
  
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Ann McGuire says:

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Paula,
This recipe sounds yummy!!!

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1. Paula says:
  
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  Hi Ann,
  Your neighbor would love this, too.
  
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Judy Vallas says:

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I haven’t made it yet but will soon. This is so close to the Sarah Lee Pecan Coffeecake we ate when I was a kid (long ago 😏) that I’m thrilled to see the recipe. Thank you.

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1. Judy Vallas says:
  
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  @Judy Vallas, I do not know why my comment is scattered all over the place, but I apologize.
  
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Fran Pallach says:

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I have been using this recipe for cinnamon rolls for my son in law for awhile now. It’s his favorite of all I tried. My bread maker is old but it works great. Best and easiest recipe out there.

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1. Paula says:
  
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  Hi Fran,
  
  That is a fantastic idea. Thanks for sharing. I may be trying it myself this weekend.
  
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Gina says:

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What can I substitute for the half & half?

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1. Paula says:
  
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  Hi Gina,
  
  You could use any kind of milk (measure for measure) actually, but half-and-half is one thing that really makes this bread special. It just isn’t the same without it.
  
  The best substitute is 1/2 whole milk and 1/2 heavy cream and would be just as good as half-and-half.
  
  Another possibility that I haven’t tried is 3 teaspoons of butter melted into 3/4 cup of milk.
  
  Hope this helps.
  
  Reply
2. Gina says:
  
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  @Paula, I apologize for making you answer my question which had already been addressed in the FAQ; I was hoping I would not have to go to the store. However, after reading your comment, it seems I would be doing your recipe an injustice by leaving the half & half out. Off to the store I go. =)
  
  Reply
Karen says:

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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 I made with: one cup of icing sugar, 1/4 teaspoon of vanilla essence, one teaspoon of espresso powder (I used Nescafe Gold Espresso Powder because I had it in the kitchen cupboard for a coffee and walnut cake I often make anyway) and one tablespoon of boiling water. It 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.

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1. Paula says:
  
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  Just imagining that coffee icing is making me want to go make one right now. Thanks for the details.
  
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Annette Cook says:

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The instructions to cut the surfaces of the rolls are missing. How is that done?

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1. Paula says:
  
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  See step #6. If you are still unsure, take a look at the process pictures in the best. Hope you love them. Practice makes perfect.
  
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Melanie Heath says:

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Very nice!

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Julie says:

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Such a pretty way to shape it. Thanks for the great tutorial and recipe.

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Rubi says:

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Thanks for your reply, I wanted to tell you that before I found your site I was not using my bread machine now I love it, your yogurt making way is awesome too but I can not bring myself yet to buy that strainer, hopefully in the future.
Thanks for all your recipes and tutorials!

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Rubi says:

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Looks very very yummy and I want some but do you think I could make it as a loaf?

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Chris says:

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Is there any way to make the dough the night before and then bake in the morning? Could the 2nd rise be done in the refrigerator?

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1. Paula says:
  
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  Chris,
  Yes, you can make the dough and then shape it. I would refrigerate at that point. In the morning, Remove from fridge and allow about 60-90 minutes to rise until not quite double and bake as usual. Hope it turns out great for you.
  
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  1. Ju says:
    
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    Can I remove from fridge and bake straight in UNpreheated oven?
    
    Reply
    1. Paula says:
      
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      Hi Ju,
      
      If I understand you right, no. The rolls must come to room temperature, then rise until they are almost double in size. It may take up to two hours for that to happen, depending on the ambient temperature. These are so yummy. Hope they work out for you.
      
      Reply
    2. Ju says:
      
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      @Paula, I ended up didn’t try to bake it straight from fridge to oven 😁 Instead, I used this recipe of yours to make into a GIANT bread ring – with or without filings. My family called it “The ONE RING that Rules Our Tummy” 🤣🤣🤣
      
      Reply
      1. Paula says:
        
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        Oh my. That stuff is addictive, isn’t it? Sounds like you know how to please your family!
Jenn says:

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I’m glad to see the extra tips. I’ve made this recipe twice…both times amazingly good! ! Both times though when i cut into my jelly roll it opens up right away not leaving the nice, neatly layered look yours has. I felt like I didn’t have control of the final outcome. Is my dough over proofed? Roll not tight enough? Ideas and tricks welcome! I adore this bread! !!

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Kelli says:

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This looks delicious! I am planning on making this for a family breakfast get together we are attending this weekend. Would you be able to tell me how to convert this recipe if not using a bread machine (I don’t have one)? Are the ingredients (amounts/measurements) the same? Thanks for any insight on this! Can’t wait to try it! 🙂

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Elizabeth says:

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Just made this recipe last night! It is AMAZING!!! My husband and family are ravenous for more! 🙂 Thank you for sharing!!

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Lynne says:

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I love the videos you make. Wish you would have had one for this receipe too. Loving all your ideas and help!

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Lindsey says:

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Oh, delicious and beautiful! I think I just might give this a try for Christmas morning or some time during the Christmas season. I do have a breadmaker, and LOVE it, but have not yet moved beyond letting it bake my french bread for me (which we do at least twice a week).

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Tia @ ButtercreamBarbie says:

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that pic before the second rise makes me jealous. you cant even see the ends of the bread where it was joined to form a circle. looks just perfect.

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Debbie says:

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I can’t wait to try this. I just got a brand new in the box Toastmaster Bread Box (bread machine) at a garage sale for $19.50. Two days in a row I made an incredibly good Pizza stromboli by doing the dough in the bread machine.
I’m going to make your recipe Sunday or Monday. Thank you.

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Suzette says:

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“Romaine”–I must say this recipe looks like a true winner!! Just let me know when that B&B opens–I’ll be there with bells on! Need another partner??
Thanks for all the wonderful recipes you always have. Can’t wait to try the Fish Pizza!

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Lori @ "Michigan Momma" says:

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Hello,

I am a newbie to your site – and I *love* it already! Thus far, I have attempted your Monkey Bread recipe & this Twisty Bread. Both were fantastic, and big hits with my family!

The only “hints” I would give someone trying this recipe out for the first time would be to make sure your rectangle is LONG. I thought I had mine long enough, yet when I was finished twisting it, I could hardly wrap it into a circle without it becoming one large mass of messy dough (delicious messy dough!). My second attempt included a longer rectangle of dough, plus – while I was rolling the dough up, jelly-roll style – I was softly pressing the dough roll, making sure it was a nice, tight roll. I didn’t do that with the first roll and ended up with a kinda loose, messy roll.

Yet from now on, now that I know the “tricks” that work for me (everyone is different), I do believe this will become a go-to recipe for company and any time I want a special treat! YUM~

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1. Romaine says:
  
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  Great tips. I have been making the twisted cinnamon bread for so long, I had forgotten my struggles to form it right in the beginning. Thank-you for commenting about it.
  
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  1. Jenn says:
    
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    I’m glad to see the extra tips. I’ve made this recipe twice…both times amazingly good! ! Both times though when i cut into my jelly roll it opens up right away not leaving the nice, neatly layered look yours has. I felt like I didn’t have control of the final outcome. Is my dough over proofed? Roll not tight enough? Ideas and tricks welcome! I adore this bread! !!
    
    Reply
    1. Paula says:
      
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      Jenn, I suspect you aren’t rolling tight enough. HOWEVER, they do fall apart somewhat for me too. I just push them together. The braiding process helps hold them.
      
      Reply
      1. Jenn says:
        
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        Thanks Paula! I was nervous handling the dough too much would make it less fluffy and soft in the end. I will get a little more business-like about it the next time. Also, I’m embarrassed to admit I never understood this was supposed to be two separate rings? I always twisted all four ropes together to make one ring.
      2. Paula says:
        
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        Hi Jenn,
        🙂 The last sentence kinda explains why it was hard to hold together. Glad you wrote back.
      3. Julie says:
        
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        If I may make an additional suggestion that works for another yeast recipe I make with a tricky shape and filling….I make the dough the night before and let it rise in the refrigerator overnight. Working with chilled dough is much easier to roll out, and the finished product always looks more perfectly shaped for me…. Of course, the second rising will be slower with cold dough, but might be worth trying.
Sis says:

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Tried this during some of our cold rainy weather, and it was wonderful. I did a couple of “non-skinny” things, though. I increased the butter I spread on the dough before rolling it, and instead of the milk/sugar glaze, I used a cream cheese frosting glaze. Am I voted off the blog such an indiscretion? :+)

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Gina says:

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I made this over the weekend. It was fantastic! Thanks for all the good recipes!

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Gina says:

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I have a Toastmaster bread maker that my Grandma gave me. It’s a few years old, but it’s been working great. Sometimes I add King Arthur White Wheat flour, since it’s not as noticable, but it’s just never as good. I’ll have to keep trying!

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Gina says:

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This looks amazing. I think I may try it for breakfast Saturday morning. Do you have any good recipes for whole wheat bread using the bread machine? Any recipes that I’ve tried are never very good and Allen won’t eat them!

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1. Romaine says:
  
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  Gina, I’ve missed you. Can’t imagine how busy you must be though.
  
  Don’t really have a good whole wheat recipe. I’m not that fond of it myself so rarely go there. Occasionally, I will add 1/2 – 1 cup whole wheat to my rolls but that’s about it. Let me know if you come up with a good one.
  
  What kind of bread machine do you have?
  
  Reply
Clivia says:

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So that’s how the twist is made. Wonderful! This looks beautiful and the instructions are very good. Thanks.

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Jules says:

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This looks amazing! I think I have to try it.

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Ann Hastings says:

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This looks AMAZING! I realize more and more after reading your blogs how badly I need a bread machine!

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1. Romaine says:
  
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  If you like homemade bread–you absolutely “knead” one. 🙂 Unless you like to do it all by hand. I can’t relate to those people.
  
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  1. Ann Hastings says:
    
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    Yeah me either 🙂
    
    Reply
Jennee says:

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This looks amazing! Love that your recipe makes 2 twists. Bonus pts…Love…I Peter 4:8. Do bonus pts. mean I get to ask 2 questions 🙂

What warm place do you put your twists to rise?
How long does it take to double in size before baking?

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1. Romaine says:
  
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  Jennee, You answered the question. Alright!
  
  I assume you are talking about a warm place for the second rise. Best place for first rise is inside your bread machine.
  
  Here are a few ideas for warm places for second rise:
  In oven (set at 100 degrees if your oven will allow) with light on.
  Inside microwave in which you have previously boiled water. Close the door.
  On top of water heater or dryer if running.
  In front of heating vent.
  In middle of a hot Texas summer? back porch. Seriously. Covered of course.
  
  How long it takes to double in size is directly related to where you put the bread to rise. I would allow an hour but could be 30 minutes if spot is warm. In winter time in a cold house-could be a little longer.
  
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Susie says:

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this was a yum, yum, yummy treat on our “Texas Christmas” brunch!

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Romaine says:

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Christina, yes, Arthur Court. My daughter-in-law likes to collect and give that stuff. I love it.

Mimi, thanks for the creme fraiche directions.

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Christina Lee says:

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This looks super yummy! I will come stay in your bed and breakfast!
Is that an Arthur Court platter you put the bread on? I hear that stuff is fantastic!

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Mimi says:

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It looks so tasty. I love the detailed instruction.
btw creme fraiche is easy to make. Both of these recipes work equally well and the procedure is the same for both, it just depends on what I have in the fridge as to which I make.
2 cup cream and 2 tbs buttermilk or 1 cup cream and 1 cup sour cream.
Stir together in a glass jar and let sit at room temp for 8-12 hours, until thick. Refrigerate until cold.
Mimi

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Jacque says:

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Oooh, how cool is that!?! I’ve never seen that done, it’s very impressive.

P.S. I just made cinnamon rolls this morning. Wish I’d have seen your post first.

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Nancy says:

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This recipe looks like a keeper! I bet Kent Matthew would like it better than peas!

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Sis says:

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Drool is dripping on my keyboard. Why do you do this when I am trying hard to lose 5#?

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Christine @ Fresh Local and Best says:

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My goodness! This is a stunning pastry, I love the technique!

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Jill says:

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That is gorgeous, and I’m sure it’s also delicious!

How about opening the bed and breakfast sooner rather than later, and offering cooking classes there too?

Reply

Decadent Braided Cinnamon Bread (Bread Machine Friendly!)

Why This Bread Machine Breakfast Bread is Special