Decadent Cinnamon Braid (Bread Machine Mixed!)

Name: Braided Cinnamon Bread (Bread Machine Dough)
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 4, 2025

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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.

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 Cinnamon Braid will be at the top of the breakfast menu. It’s one of my favorite breads to share and an ideal holiday breakfast or brunch item.

This recipe takes about 3½ hours to make, but you can split up the time to fit your schedule using your fridge. The flavors are as familiar as a cinnamon roll, but even better.

Shared & Loved
“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. –-KAREN

Ingredients and Substitutions

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.

• 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 the microwave before adding

Making the Dough with a Bread Maker

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

adding all ingredients to the bread machine pan. — Add ingredients to bread machine pan.

Dough should start to clump immediately. — Add ingredients to bread machine pan.

Shaping the Dough

After the Dough cycle is finished, remove the dough from the bread machine pan onto a lightly floured work surface. — Place the dough on a floury surface.

Dough is divided in half and each formed into a small ball. — Place the dough on a floury surface.

rolling dough from the long side. — Roll up each rectangle jellyroll-style.

Cutting the dough in half with a pizza cutter. — Roll up each rectangle jellyroll-style.

baked cinnamon twist drizzled with icing. — **Bake at 350˚F (180˚C) for 20-25 minutes**.

?Tips That Make a Difference

KEEP YOUR FILLING IN PLACE: A slightly softened—not melted—butter base keeps the cinnamon-sugar mix from leaking out during baking. Melted butter causes more “slide.”
TIDY BRAIDS START WITH TIGHT ROLLS: Roll the dough snugly before cutting it open. The tighter the jellyroll, the more visible your layers and swirls will be.
USE A BENCH KNIFE FOR A CLEAN CUT: A pizza cutter works, but a sharp bench scraper gives straighter cuts and keeps layers from dragging.
CONTROL THE EXPAND-O-LOAF: If your braid tends to unravel while rising, nestle it inside a round cake pan with taller sides instead of a shallow one. The pan holds the shape beautifully.
FOR EXTRA SHINE: Brush the baked braid with a thin drizzle of warmed apricot jam before adding the icing. It gives a professional sheen and keeps the loaf moist.
SHAPING FLAWS? Thicker icing covers any shaping flaws.

uncut cinnamon twist bread for bread machine: breakfast

Yield: servings

Braided Cinnamon Bread (Bread Machine Dough)

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:

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

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!

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Making Bread Without a Bread Machine

? Stand Mixer Method:
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe.

? By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed.

? Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.

Equipment

Nutrition

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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. See recipe notes for specifics.

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.

Can I make this bread ahead of time?

Make the dough the day before. Shape by hand. Cover and refrigerate (or freeze for longer storage. The next day, remove the shaped dough from the fridge. When it starts to rise and becomes puffy, preheat your oven and bake as directed.

Final Thoughts

The braid doesn’t have to be perfect to impress. In fact, the wonky twists and uneven swirls only add to its homemade charm, especially when it’s iced while still warm and the filling peeks through the folds.

If you’re hosting Christmas brunch or a cozy winter weekend, this is the bread that whispers, “I’m glad you’re here.” Make one to serve and one to share… or stash the second loaf in the freezer for the next round of overnight guests who wake up hungry.

Don’t let the shape intimidate you. But if it does, try these Cinnamon Bear Paws, Chocolate Cinnamon Rolls, or my light-as-a-feather Tangzhong Cinnamon Rolls.

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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)