This stunning braided cinnamon bread is drizzled with a sweet vanilla glaze and topped with toasted pecans. It feeds a crowd, making it perfect for potlucks or entertaining, and it’s just as welcome at breakfast as it is alongside your afternoon coffee.
Adapted from Vernon Winterton | Dutch Oven Camp Cooking | Gibbs Smith, 2022
This impressive cinnamon-infused loaf is topped with sweet vanilla glaze and toasted pecans and makes use of your Dutch oven for baking. It makes a very large loaf, so be sure to use a Dutch oven 5 1/2 quarts or larger.–Vernon Winterton
Braided Cinnamon Bread FAQs
If you don’t have a dough hook, or you just can’t find yours, you can always knead the dough by hand. It’s a lot more work, but the bright side is that you’ll get a great workout. For this recipe, just ignore the dough hook reference in step one, and mix in a bowl. When your dough is formed, plop it onto a clean, lightly floured surface, and knead by hand until you have a lovely soft dough.
Well, it really depends on what you’re baking. For artisan or no-knead doughs that proof for long periods of time, you’ll need active dry yeast. For quick-rising breads, instant yeast works just fine. Need more information? Read What’s the Difference Between Yeasts?
Braided Cinnamon Bread
This braided cinnamon bread is topped with sweet vanilla glaze and toasted pecans. Although it looks impressive, the braiding process is actually quite simple.
Make the bread
In a large mixing bowl or using a stand mixer fitted with the dough hook, combine water, 2/3 cup (167 g) sugar, and yeast. When foamy, add salt, softened butter, milk, and 5 cups (675 g) flour. Stir until well mixed then add remaining 2 1/2 cups flour, 1/2 cup at a time. Tip dough out and onto a lightly floured surface, knead until a soft dough forms, adding more flour if needed, 3 to 5 minutes.
Place dough in a lightly-oiled bowl and turn to coat. Cover with a clean cloth and set in a warm, draft-free area until doubled in size, about 45 minutes.
Preheat oven to 350°F (180°C).
Punch down dough and roll out on a lightly floured surface into a 10- by 4-inch (25- by 10-cm) rectangle. Brush with half of the melted butter.
In a small bowl, combine remaining sugar, brown sugar, and cinnamon; sprinkle evenly over the top of the dough. Fold the dough into thirds and then roll out to a 12- by 4-inch (30- by 10-cm) rectangle.
Divide the dough lengthwise into 3 equal pieces and braid together. Bring ends together and pinch to form a circle.
Coat a 5 1/2 quart or larger Dutch oven with nonstick cooking spray. Place the braided bread in the Dutch oven, cover with the lid and bake until golden brown and the internal temperature reaches 190°F (88°C), 55 to 70 minutes. Remove bread from the oven, place on a wire rack and brush with the remaining melted butter. Let cool.
Make the glaze
In a small bowl, mix together confectioners’ sugar, milk, and vanilla to desired consistency. Drizzle over the cooled braid, then sprinkle with pecans.
Serving: 1portionCalories: 433kcal (22%)Carbohydrates: 76g (25%)Protein: 7g (14%)Fat: 11g (17%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 22mg (7%)Sodium: 449mg (20%)Potassium: 118mg (3%)Fiber: 2g (8%)Sugar: 30g (33%)Vitamin A: 272IU (5%)Vitamin C: 1mg (1%)Calcium: 44mg (4%)Iron: 3mg (17%)
Recipe Testers’ Reviews
Originally published May 20, 2022
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