Place all ingredients for the dough ¾ cup half & half, 3 tablespoons sugar, 1 teaspoon salt, 2 large eggs, ¼ cup unsalted butter (chopped), 3¼ cups 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 butter (softened), ½ cup packed light brown sugar, 2 teaspoons cinnamon, and finely chopped ½ cup 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 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
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. Then, 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.
If making 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.