If you like cinnamon rolls, you’ll absolutely love this show-stopping Braided Cinnamon Bread Wreath. It’s perfect for your holiday brunch or anytime. While it may look difficult to make, it’s actually variation on a classic King Cake. What’s even better is that your bread machine does most of the work!
Dough Ingredients for the Braided Cinnamon Bread Wreath:
The inspiration for this wonderful bread came from Estonian Kringle. However, I used the following ingredients for the bread dough: All-purpose flour, sugar, water, yeast, salt, Greek yogurt, sour cream, butter, eggs, and vanilla extract.
Making the Dough for the Braided Cinnamon Bread Wreath:
I started by making a sponge consisting of water, sugar, yeast, and flour. After 15 minutes, the sponge was nice and bubbly and ready to be used.
I added the sponge to the pan of my bread machine. Then, I added the yogurt, sour cream, butter, eggs, sugar, salt, vanilla and all-purpose flour. I set the bread machine to the dough cycle, and walked away. When the dough was ready, I cut it in half, and covered one piece with plastic wrap for a different use. Then, I rolled the other piece into a 12×18-inch rectangle on a floured piece of parchment paper.
Next, I brushed the dough with some melted butter, and sprinkled on a mixture of granulated sugar and cinnamon. I made sure to leave about a 1-inch border on all sides. Starting at one of the long sides, I carefully began rolling the dough into a log. Then, I pinched the dough to seal the log. Using a sharp knife, I cut the dough in half length-wise, leaving one end uncut for about an inch. Next, I braided the two pieces ensuring that I kept the open layers exposed, and pinched the ends together to form a wreath. I transferred the wreath to a parchment lined baking sheet.
I covered the wreath with a clean dish towel and let it rise in a warm place for about 30 minutes. Then, I popped it into a preheated 350° F oven for about 25 minutes until it was golden brown. After I removed the Braided Cinnamon Bread wreath from the oven, I brushed it with some melted butter, and transferred it to a wire rack to cool completely.
Meanwhile, I made a cream cheese icing with cream cheese, unsalted butter, confectioners’ sugar and vanilla extract. Rather than cover the wreath with cream cheese icing I asked Susan to pipe it into the center. What a treat! The Braided Cinnamon Bread was out of this world. Yum!