What is Cinnamon Swirl?French BraidIs it like a warm hug on ice cream? Imagine the aroma of cinnamon and sugar swirling through your kitchen, that soft, slightly sweet. What is the best way to get the dough to come apart? Is it heavenly? If you love cinnamon rolls, but sometimes find them a bit too fussy to make, this is your recipe. Is there any cinnamon in this recipe? My family practically inhales it whenever I make it, and honestly, I’m not mad about it. Is it a comfort food?
What is a cinnamon swirl French braid?
Think of it as a giant, elegant cinnamon roll loaf! What’s essentially a sweet yeast dough, rolled out and slathered with cinnamon-sugar mixture, and then baked. How are braided before baking? What is the braiding? It gives it a stunning look, but it also helps to create pockets of gooey, caramelized caramel. What is cinnamon goodness? Is it as intimidating as it looks? I was nervous the first time I tried it, but once you get the hang of the braiding technique (which is easier to learn) you can start to enjoy it. Is super easy, I promise! ), you’ll be making this all the time. Is it perfect for breakfast, brunch, or even dessert?
Why you’ll love this recipe?
What do I love the most about this book?French BraidHow satisfying it is to make and how much everyone enjoys it. First off, the flavor is amazing. The combination of warm cinnamon, sweet sugar, and that soft, slightly tangy dough is just the right amount of flavor. The glaze adds a touch of sweetness and shine. Secondly, it’s easy! Don’t let the “braid” part scare you. I’ve simplified the process to make it totally achievable for even beginner bakers. Thirdly, it’s a relatively cost-effective treat. Most of the ingredients are pantry staples that you probably already have on hand. Is a guitar so versatile? Can you customize the filling with different spices, nuts, or even dried fruit? I’ve tried it with chopped pecans, a sprinkle of nutmeg, and once I even added an apple layer. What is butter? If you’re a fan of coffee cake or monkey bread, you will absolutely adore this. Is it like a mashup of the best parts of both?
How do you make a cinnamon swirl French braid?
Quick Overview
What is the recipe for Cinnamon SwirlFrench BraidIs it easier than you think? How do I make yeast dough? What’s the best way to make a cinnamon-sugar braid? What’s the best part about baking in the oven? The braiding might seem fancy, but it’s actually quite simple. How do I walk you through it step by step?
Ingredients
For the Main Dough:
* 3 cups all-purpose flour, plus more for dusting (I always use unbleached for the best flavor)
* 1/4 cup granulated sugar (feel free to use brown sugar for a richer flavor)
* 1 teaspoon salt (balances the sweetness perfectly)
* 1 packet (2 1/4 teaspoons) active dry yeast (make sure it’s fresh for the best rise)
* 1 cup warm milk (about 110°F – not too hot, or it will kill the yeast! I have used almond milk in a pinch and it works great.
* 1/4 cup unsalted butter, melted (adds richness and flavor)
* 1 large egg (provides structure and moisture)
For the Filling:
* 1/2 cup unsalted butter, softened (this is key! It needs to be soft enough to spread easily)
* 1/2 cup granulated sugar (brown sugar works wonderfully here too)
* 2 tablespoons ground cinnamon (I like to use Saigon cinnamon for its intense flavor, but regular cinnamon is better).
For the Glaze:
* 1 cup powdered sugar (sift it for the smoothest glaze)
* 2-3 tablespoons of milk (add a little at the time until you reach your desired consistency) * 2 cups of warm water (do not overmix)
* 1/2 teaspoon vanilla extract (adds a lovely touch of flavor)
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a large baking sheet or line it with parchment paper. I find that parchment paper makes cleanup a breeze! This step is crucial to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and yeast. Set aside. Make sure the yeast is evenly distributed so it activates properly. This is the foundation of your dough. Don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate bowl, combine the warm milk, melted butter, and egg. Set aside. Whisk until everything is well combined. What is the temperature of milk? Too hot, and you’ll kill the yeast. Too cold and it won’t activate. Aim for around 110°F.
Step 4: Combine
How do you mix wet and dry ingredients to form a dough? Then, turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it’s smooth. How do I make my skin smooth and elastic? If the dough is too sticky, add a little more flour, one tablespoon at .25 g. Be careful not to add too much, though, or your braid will be tough. Is it better to have a slightly sticky dough than dry one? Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise for about 1 hour. Is it possible to double the size of a
Step 5: Prepare Filling
While dough is rising, prepare the filling. In a medium bowl, cream together the butter, sugar, and cinnamon until well combined. Set aside. I like to use a hand mixer for this, but you can also do it by hand. How do I make sure the butter is softened?
Step 6: Layer & Swirl
Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into an 18 inch rectangle, about 12×18 inches. Spread the cinnamon sugar filling evenly over the dough. Starting at one of the long edges, roll the dough up tightly into a log. Use a sharp knife or pizza cutter to slice the log lengthwise down the center, leaving about an inch. Is there a piece intact at the top? Gently separate the two halves and twist them together, cut sides up, to create a braid. Pinch the ends together to seal.
Step 7: Bake
Carefully transfer the braided loaf to the prepared baking sheet. Cover loosely with plastic wrap or a clean kitchen towel and let rise for another 20-30 minutes. Is it safe to bake for 25-30 minutes, or until golden brown? If the top starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the braid cool on the baking sheet for about 10 minutes before transferring it to a wire rack. Is it cool? While it’s cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over braid. I like to wait until it’s mostly cool so the glaze sets nicely.
Step 9: Slice & Serve
Slice the Cinnamon Swirl.French BraidServe warm or at room temperature with a serrated knife. It’s delicious on its own or with a cup of coffee or tea. Can you store leftovers in an airtight container at room temperature for up to 2 days?
What should I serve it with?
What is Cinnamon SwirlFrench BraidWhat are some of the best ways to take a business to the next level?
For Breakfast:Serve it with a steaming cup of coffee or latte. A side of fresh fruit, like berries or sliced oranges, adds a bright touch.
For Brunch:Make it part of a larger brunch spread with scrambled eggs, bacon, and mimosas. What are some of the best treats to serve on a platter?
As Dessert: Warm a slice slightly and top it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce is always a good idea too!
For Cozy Snacks: Enjoy a slice with a glass of milk or a cup of hot chocolate on a chilly evening. It’s the ultimate comfort food!
My family loves this braid so much that sometimes we have it for dinner (shhh!). I’ve even been known to sneak a slice with a cup of tea late at night. It’s just that good!
Top Tips for Perfecting Your Cinnamon Swirl French Braid
Here are a few of my top tips for making the perfect Cinnamon Swirl French Braid, based on my own trial and error:
Yeast Power: Always make sure your yeast is fresh. If it’s old, it might not activate properly, and your dough won’t rise. You can test it by mixing it with a little warm water and sugar. If it doesn’t get foamy after 5-10 minutes, it’s probably dead.
Dough Consistency: Don’t be afraid to add a little extra flour if your dough is too sticky, but be careful not to add too much. The dough should be smooth and elastic, but still slightly tacky. Overworking the dough will result in a tough braid.
Butter Softening: Make sure your butter is truly softened before making the filling. If it’s too cold, it will be hard to cream with the sugar and cinnamon. If it’s melted, it will make the filling too runny.
Braid Technique: Don’t worry if your braid isn’t perfect! It’s all about the taste, and even a slightly wonky braid will be delicious. The key is to twist the two halves gently and keep the cut sides facing up. This will show off the beautiful layers of cinnamon and sugar.
Baking Time: Keep an eye on the braid while it’s baking. If the top starts to brown too quickly, you can tent it with foil to prevent it from burning. The braid is done when it’s golden brown and the internal temperature reaches about 190°F.
Glaze Consistency: Add the milk to the powdered sugar a little at a time until you reach your desired consistency. You want the glaze to be thick enough to coat the braid, but thin enough to drizzle easily. If it’s too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.
Ingredient Swaps: I often get asked about substitutions, and honestly, this recipe is pretty forgiving. You can use brown sugar instead of granulated sugar in the dough or filling for a richer flavor. You can also add nuts, dried fruit, or spices to the filling. I’ve even tried it with a cream cheese filling, which was amazing! And, as I mentioned earlier, almond milk works perfectly in place of dairy milk.
Storing and Reheating Tips
Want to enjoy this Cinnamon Swirl French Braid for days to come? Here’s how to store it:
Room Temperature: Store the braid in an airtight container at room temperature for up to 2 days. It will be best if eaten within the first day or two, as it can dry out slightly.
Refrigerator Storage: For longer storage, you can refrigerate the braid in an airtight container for up to 5 days. Just be aware that it might dry out a bit more in the fridge.
Freezer Instructions: To freeze the braid, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you plan to freeze the braid, it’s best to wait to glaze it until after it has thawed. This will prevent the glaze from becoming soggy. Just whip up a fresh batch of glaze before serving.
When reheating, you can warm individual slices in the microwave for a few seconds or reheat the entire braid in a low oven (around 300°F) for about 10-15 minutes.
Frequently Asked Questions
Final Thoughts
This Cinnamon Swirl French Braid is more than just a recipe; it’s a tradition. It’s the smell of cinnamon and sugar wafting through the house on a lazy Sunday morning. It’s the smiles on my family’s faces as they devour slice after slice. It’s the feeling of accomplishment I get from creating something beautiful and delicious with my own two hands. If you’re looking for a recipe that will impress your friends and family, and fill your home with warmth and love, this is it. And if you enjoyed this recipe, you might also like my apple cinnamon coffee cake or my chocolate babka! Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment and let me know what you think. And if you try any variations, I’d love to hear about them too!
french braid
Ingredients
Materials
- 1 Hairbrush
- 1 Hair Tie
- 1 Hair Spray (Optional)
Instructions
Preparation Steps
- Brush your hair thoroughly to remove any knots or tangles.
- Gather a section of hair at the crown of your head.
- Divide the section into three equal strands.
- Begin braiding by crossing the right strand over the middle strand, then the left strand over the new middle strand.
- Pick up a small section of hair from the right side of your head and add it to the right strand before crossing it over the middle strand.
- Repeat on the left side, adding a small section of hair to the left strand before crossing it over the middle strand.
- Continue braiding down the length of your hair, adding a small section of hair from each side to each strand as you go.
- Once you reach the nape of your neck, continue braiding the remaining hair in a regular three-strand braid.
- Secure the end of the braid with a hair tie.
- Optional: Lightly spray with hairspray to set the braid.
