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Cinnamon-Glazed Braid

After tasting an unforgettably delicious bread in a Portland deli, I set out to duplicate the recipe so I could make it at home. I came up with this tender braid that my wife and I often make for church potlucks and to give as a gift. —Ken Lang, Dayville, Oregon
  • Total Time
    Prep: 20 min. + rising Bake: 20 min. + cooling
  • Makes
    1 loaf (1-1/2 pounds)


  • 1 egg
  • 1/4 cup butter, softened
  • 3-1/2 cups bread flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk


  • Place egg in a measuring cup; add enough water (70°-80°) to measure 1 cup. In bread machine pan, place egg mixture, butter, bread flour, sugar, salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface. Divide into thirds. Roll each portion into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch seams firmly to seal and tuck ends under. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Cool for 10 minutes. Combine glaze ingredients; drizzle over bread.
Nutrition Facts
1 slice: 165 calories, 3g fat (2g saturated fat), 21mg cholesterol, 182mg sodium, 31g carbohydrate (11g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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  • Barbara Ealy
    Feb 25, 2014

    So good. My grandchildren where there the day I made it and before I knew it, it was gone.

  • trusso
    Feb 9, 2013

    Absolutely delicious!! Made one for my family and 1 for a friend. Will definitely make again.

  • Chalaryb
    Jan 1, 2013

    I made this traditionally and thought it was easy and tasty. My entire house smelled divine. I went a step further and added some cinnamon to the dough which gave the bread a comforting taste!

  • chocoloco
    Dec 11, 2012

    It was rather easy, tasted average but it looked pretty! I may make it again because it was easy and pretty.

  • redhotretriever
    Dec 10, 2012

    @MissCarol44...yes, you can add the egg and water measured into the measuring cup together as this recipe does not give a water amount separately. It should work fine for you. Looks like you have to add the water as the only other liquid ingredient besides the egg is the 1/4 c. butter...somewhere you need to add liquid or it will be dry and not work at all. Since using yeast, if you are not using a bread machine be sure your water is warm, between 110 and 120 degrees for your yeast to activate. Also, do not add your salt and yeast together. Mix your salt into your bread flour and then add your yeast, as salt will kill the yeast and it will not activate to rise. Good luck and have fun.

  • MissCarol44
    Dec 10, 2012

    I can not write a review yet as I have a question for all cooks out there. I don't have a bread machine, so do I still put the egg in the measuring cup and add the water? Or do I just add the egg and water separately? I don't make bread often, but willing to try. Bless you.

  • frygirlscook
    Mar 9, 2012

    I fix this bread at least twice a month. My husband loves it. The aroma in the house is so sweet and gives you warm feeling, I do not use a bread machine, I do it the old fashion way. I pass along slices to our friend Chef Jim, this is one of his favorites too.

  • Mrs. Cowan
    Feb 24, 2012

    This bread is wonderful! I don't have a bread machine, so I made it the old-fashioned way. It smelled, looked, and tasted divine. I took it to a family afternoon gathering, just braided and still rising. We had it with coffee about 20 minutes after it was baked and glazed. Soooo good. I had multiple requests for the recipe. You just can't beat a good yeast bread! Thank you for sharing your recipe. :)