This is the kind of baking recipe that haunts me, in the best way possible. Everything about this Braided Cinnamon Bread – the smell, the texture, the gooey pockets of cinnamon butter entangled throughout – is absolutely perfect. There’s even a chewy caramelized crust that forms on the bottom where some of the filling seeps out during baking.
When you make this cinnamon bread recipe, you’re essentially making a cinnamon roll, except instead of slicing it into rounds, you split it down the middle and twist it up. My favorite way to eat it is to warm up a thick slice of it and spread it generously with soft salted butter. Yummmm.
As if eating it on its own isn’t delicious enough, it also makes a killer french toast!
Recipe highlights
- That texture, though! Soft, fluffy dough with just the right chew + a caramelized crust on the bottom.
- Indulgent in all the right ways. A rich cinnamon filling made with a whole stick of salted butter (no skimping here).
- Quick. A simple method using instant yeast means it’s in the oven quickly.
- Simple shaping. No complicated braiding here. It’s easy to twist this bread into a beautiful cinnamon braid that looks impressive but comes together fast.
Over the years, I’ve simplified this recipe down to the essentials. It’s quick, reliable, and honestly a dream for lazy bakers who still want bakery-worthy results.
Recipe overview
⏱️ Prep time: ~25 min • Rise time: 1 ½ – 2 hrs • Bake time: ~55 min
🍴 Yield: 1 loaf
💪 Skill level: Intermediate
How to make braided cinnamon bread
For full recipe details, scroll down to the recipe card at the bottom of this post. Here’s a quick step-by-step overview to make this cinnamon bread:
- Bake: Once it’s beautifully risen, bake until golden brown and fragrant.
- Warm the liquids: Melt the butter, then stir in the milk to bring it to a yeast-friendly temperature.
- Mix the dough: Whisk in the egg and vanilla, then add the wet mixture to the dry ingredients. Knead for several minutes by hand (or let your stand mixer take over).
- First rise: Cover and let it rise for about an hour, until puffy and doubled.
- Fill and shape: Roll the dough into a rectangle and spread heaps of delicious cinnamon butter all over, leaving a small border around the edges. Roll it up tightly, pinch the seam to seal, then slice lengthwise.
- Form the cinnamon braid: Twist the two halves together, nestle them into a loaf pan, and let the dough proof again.
My pro tips for perfect cinnamon bread
Yeast can be intimidating, but don’t fear! Instant yeast is very easy to work with, and this is a beginner-friendly yeast bread recipe. Make sure you’re using yeast that is fresh (check the expiration date).
Keep it warm. Yeast loves a cozy environment. During the rise, place your dough somewhere slightly warm — like inside your (turned off) oven with the light on, near your furnace, or on top of your refrigerator.
Check for proper proofing. Use the finger dent test. Gently press a floured fingertip into the dough. If it’s properly proofed, it should spring back slowly, leaving a slight dent.
A note on proofing time
Be patient as your bread rises. Proofing time can vary depending on your yeast, the exact temperature your milk was when you added it, and the temperature of your house.
Know when it’s baked. An instant-read thermometer takes out the guesswork. Your braided cinnamon roll loaf is done when it reaches 190°–200°F in the center.
Use fresh yeast only. Always check the expiration date on your yeast. Yeast is a living organism, after all! Old yeast won’t give you the rise you need.
Add a finishing touch. Once cooled, dust with powdered sugar for a simple finish, or drizzle with a light glaze or cream cheese icing.
Variations
Add nuts: Sprinkle chopped pecans or walnuts into the filling before rolling for a nice crunch.
Make it zesty: Add orange zest to the filling for a citrusy version. (If you love orange cinnamon rolls, check out my Cardamom Cinnamon Rolls with Blood Orange Frosting.)
Make it mini: Divide the dough and make smaller loaves or individual braids.
Glaze it: Drizzle the cooled loaf with Honey Cream Cheese Icing, Blood Orange Frosting, Hawthorn Glaze, or Spiced Toffee Sauce.
How to store cinnamon swirl bread
This braided cinnamon bread can be stored at room temperature for up to 4 days when wrapped tightly. Honestly, I think it’s even better the second day, as the bread soaks up the cinnamon flavor and everything gets a bit softer and gooier.
For longer storage, freeze individual slices (tightly wrapped) for up to a month. Just reheat gently in the oven or toaster oven.
If you make this Cinnamon Bread, please leave a star rating and comment below. I’d love to hear what you think or answer any questions. Thank you!
Ready for this? Let’s bake!
Braided Cinnamon Bread
Equipment
- 9×5 inch loaf pan
- Stand mixer with dough hook
Ingredients
Sweet Roll Dough
- 2 tablespoons salted butter, melted
- 1 cup whole milk
- 1 egg, room temperature
- 1 teaspoon vanilla
- 3 cups all purpose flour
- 1/4 cup brown sugar
- 3/4 teaspoon salt
- 2 1/4 teaspoon instant yeast, (1 package)
Cinnamon Filling
- 4 ounces salted butter, very soft
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch salt
Instructions
For the dough:
- In a small saucepan, melt the butter. Add the milk and cook over low heat just until warm to the touch. Remove from heat. Whisk egg and vanilla into mixture.
- In the bowl of a stand mixer, combine flour, brown sugar, salt, and yeast.
- Add butter and milk mixture; stir well with wooden spoon to combine.
- Place dough hook on stand mixer and knead of medium speed for about 5-7 minutes, adding a little flour if needed (1 tablespoon at a time). Dough should be elastic and slightly sticky. When its ready, the dough should begin to release from sides of bowl but still stick a little bit to the bottom.
- Place dough in a well-greased bowl; turn over to coat. Cover tightly with plastic wrap and let stand in a warm area to rise until doubled – about 1 hour or so.
- Turn dough out onto a lightly floured surface. Roll into a rectangle, about 12 x 15 inches (it doesn't have to be perfect).
For the filling:
- Mix together butter, sugar, cinnamon and nutmeg until thoroughly mixed.
- Dot butter mixture evenly over dough. Use the back of a spoon or a small spatula to spread filling over dough evenly, leaving about a 1/2 inch around the edges.
To assemble:
- Roll up, beginning at long end of rectangle, as tightly as possible. Pinch seams together to adhere.
- Using a bench scraper or sharp chef's knife, slice roll lengthwise. Roll each half slightly so that the insides are facing up. Place one half on top of the other, creating an 'X'.
- Gently braid by twisting the two halves over each other repeatedly. At the end, pinch the pieces together and tuck up underneath the braid slightly to form a nice rounded end.
- Lift carefully and place braid into a greased 9-inch loaf pan (you can lay parchment on the bottom and sides of the pan for easier removal after baking). Cover again with plastic and let rise until doubled, about another hour.
- Preheat oven to 350° F.
- Bake until deeply golden brown and baked through, about 45-55 minutes. If the bread begins to brown deeply before it's finished baking, cover it with foil. If you're unsure if your bread is done, use a meat thermometer to take its internal temperature – the bread will be perfectly baked at around 190° F.
- Allow the cinnamon bread to cool at least 15 minutes before removing from pan. Let it sit for about an hour before slicing. Serve warm or at room temperature.
Notes
Did you try this recipe?
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