Glazed Cinnamon Braids Recipes

Steps:

• Whisk together the flour, granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook.
• Combine the milk and 4 tablespoons of the butter in a small saucepan and heat over medium until the butter melts. Remove from the heat and let cool until the milk mixture is about 120 degrees F. Beat in the eggs.
• Add the milk mixture to the flour mixture. Mix on medium speed until all the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Grease a medium bowl with butter and add the ball of dough, flipping to coat. Cover the bowl with plastic wrap and put in a warm place until doubled in size, about 1 hour.
• Meanwhile, whisk the brown sugar, cinnamon and remaining 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside.
• Generously flour a work surface and roll the dough out into a 12-by-15-inch rectangle with one of the shorter ends closest to you. Spread the brown sugar mixture evenly over the dough all the way to the edges. Fold the edge closest to you up and over a third of the way, then fold the top edge down to cover it like a letter. Pinch the edges closed to seal in the filling. Flip it over the dough so the seam is on the bottom and roll again into an 8-by-12-inch rectangle.
• Using a sharp knife, cut the dough into twelve 1-inch-wide strips. Working one at a time and starting 1/2 inch in from one end, cut each strip of dough lengthwise into 3 smaller strips so they remained attached at the top. Braid the three strips together, lightly pinch the ends and gently roll the braid into a spiral. Tuck the rolled dough into a nonstick muffin tin with the uncut end at the bottom of the cup and the braided side up. Repeat with the remaining dough. Cover the tin with plastic wrap and put in a warm place until puffy, about 45 minutes.
• Preheat the oven to 350 degrees F.
• Bake the cinnamon rolls, rotating the pan halfway through, until golden, about 20 minutes. Let cool in the pan for 5 minutes and then turn out onto a wire cooling rack.
• Whisk the confectioners' sugar, cream and vanilla in a small bowl until smooth and spread on the rolls while they are still warm.

Steps:

• Preheat the oven to 375 degrees F. Grease the sides and bottom of a 10-inch round cake pan with butter.
• For the filling: In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt. Stir until combined.
• In a small pot, melt the 2 tablespoons butter with a pinch of salt. Lightly dust a clean work surface with flour. Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any. Brush the butter all over the puff pastry, leaving a 1-inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1-inch border. Starting from the end furthest from the edge without any filling, begin to tightly roll the pastry. Tuck and press as you go, keeping the log as even as possible. When the edge is reached, roll the pastry onto itself and press firmly, even pinching, to seal. Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. Repeat with the second puff pastry sheet to make 12 pieces total.
• Place the slices spiral side up in the prepared cake pan. Start around the edges and fill in the center. Bake until the pastry is cooked through and golden brown, 35 to 40 minutes.
• Meanwhile, for the glaze: In a small pot, add the butter and melt over low heat. Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments. Continue adding and whisking between additions until the glaze thickens. Season with a pinch of salt, then remove from the heat.
• Remove the buns from the oven and pour the glaze over the top. Let rest about 5 minutes before serving. Serve warm.

Steps:

• Stir together sugar and salt in a small bowl.
• Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.

Steps:

• For the Dough:
• Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105°F-115°F. Pour into the large bowl of a stand mixer. Whisk in yeast and let sit until foamy, 10-15 minutes. You should see a layer of foam on the surface; this means that the yeast is active.
• Add egg, egg yolk, flour, granulated sugar, cardamom, and salt to yeast mixture and mix with dough hook on low speed until well combined. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. Gradually add butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. When 6 Tbsp. butter are incorporated, mix until dough is smooth, supple, and shiny, 10-15 minutes longer (you need to mix this long to develop the gluten).
• Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled in size, 1-1 1/2 hours. Punch dough down, cover bowl tightly in plastic wrap, and chill overnight (the slow proof creates more flavor because it gives the yeast more time to process the sugar).
• For the Filling and Assembly:
• Mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined.
• Have your tools and filling nearby; you want to work quickly and keep dough as chilled as possible to make rolling more manageable. Turn out dough onto a lightly floured piece of parchment paper and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until dough is firm, 30-60 minutes.
• Spread butter mixture over two-thirds of dough. Fold plain side over the middle, then fold opposite third over (like folding an envelope). Roll to a 12"x8" rectangle about 1/2" thick. Slice lengthwise into eight 1"-thick strips.
• Working one at a time, lay strip on clean work surface with long side facing you. Using your palms, gently twist each end in opposite directions until entire strip is spiraled. Hold one end of strip between a thumb and index finger. Working away from you, tightly wrap strip around 3 fingers. Wrap around fingers again, placing second loop closer to the palm of your hand. As you bring strip across the back of your hand, cross over first loop, angling toward the end of your index finger. Cross dough over front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot. Check out step-by-step photos here. You want to twist these tightly so that they rise while baking. If you're having trouble, twist them into any kind of knot that you can-just make sure it's wrapped tightly.
• Divide cinnamon twists between 2 rimmed baking sheets, spacing evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 45-60 minutes.
• Place racks in upper and lower thirds of oven; preheat to 325°F. Bake cinnamon buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25-30 minutes.
• Bring remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns. If you like a sweeter pastry, wait 5 minutes, then brush again.
• Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.

Steps:

• 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.

Steps:

• For the dough:.
• Heat the milk and butter in a small pan until the butter melts.
• Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
• In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed.
• Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended.
• Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 tablespoon at a time if necessary), I did use the additional 1/4 cup of flour, until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
• Scrape the dough onto a lightly floured work surface.
• Shape the dough into a round, place it in a very lightly oiled bowl, and cover the bowl with plastic wrap.
• Leave in a warm draft free spot until doubled in bulk, 1 1/2 to 2 hours.
• While dough is raising prepare the icing:.
• Combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until thoroughly combined.
• Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps.
• Transfer the icing to a small bowl, cover with plastic wrap and refrigerate.
• To roll and fill the dough:.
• After the dough has doubled, press it down and turn it out onto a lightly floured work surface.
• Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with long side facing you.
• Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge.
• Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
• Keep it tightly rolled.
• Moisten the top border with water and seal the roll.
• Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch cylinder.
• Grease a 13 x 9 inch baking dish or spray with cooking spray.
• Cut the rolls into 12 equal pieces using plain dental floss or a sharp knife.
• Place the rolls cut side up, evenly in the prepared baking dish.
• Cover with plastic wrap and place in a warm draft free spot until doubled in bulk 1 1/2- 2 hours.
• Preheat oven to 350 degrees and adjust oven rack to the middle position.
• Bake the rolls until golden brown and an instant read thermometer inserted into the center of one roll reads 185 to 188 degrees or 25- 30 minutes.
• Invert rolls onto a wire rack and cool for 10 minutes.
• Turn the rolls upright on a large serving plate and use a rubber spatula to spread the icing on them.
• If not eating right away cover rolls and frost as you use them.
• The icing needs to be kept in the refrigerator.
• Rolls can be covered and reheated in microwave.

Steps:

• Combine 1/2 cup sugar and cinnamon; set aside.
• Combine flour, baking soda, salt, and remaining sugar.
• Combine buttermilk, egg and oil in separate bowl; stir into dry ingredients just until combined.
• Grease a 9x5 inch loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon sugar mixture.
• Carefully spread with remaining batter and sprinkle with remaining cinnamon sugar; swirl knife through batter.
• Bake at 350 for 40-50 minutes or until a toothpick inserted near the ceter comes out clean.
• Cool in pan 10 minutes before removing to wire rack to cool completely.
• Combine glaze ingredients and drizzle over bread.

Steps:

• In a large bowl, combine dry ingredients. Cut in 4 tablespoons of the butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll into an 11x8-in. rectangle about 1/2 in. thick. Melt remaining butter; brush 1 tablespoon over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with long edge. Cut into 12 equal slices. Place with cut side down in a greased 8-in. square baking pan. Brush with remaining butter. Bake at 450° for 18 to 20 minutes or until golden brown. Cool for 5 minutes. Combine glaze ingredients; spread over warm biscuits. Serve immediately.

Steps:

• Lay your pizza dough flat on your work surface. Spread softened butter all over the dough, then sprinkle with cinnamon and sugar.
• Roll up the dough, split down the middle, and twist one half over the other with the layers exposed. Twist and join the dough into a circle.
• Place on parchment paper, brush on egg wash, and sprinkle more sugar on top.
• Bake at 350°F (180°C) for 40 to 45 minutes.
• Let the braid cool for a bit before dusting with powdered sugar.
• Enjoy!

Steps:

• Prepare dough: Stir together flour, sugar, brown sugar, salt, and baking soda. Add butter, eggs, and vanilla; mix until a soft dough forms (do not overmix.) Refrigerate for 15 to 30 minutes to make it easier to roll out.
• While the dough is chilling, prepare filling. Combine sugar, brown sugar, pecans, butter, cinnamon, and vanilla in a saucepan over low heat. Cook until melted, but don't let it caramelize. Remove from the heat.
• Divide the cold dough into 2 equal sections. Roll each out on a lightly floured surface to a 9x13-inch rectangle.
• Pour 1/2 of the filling mixture onto each rectangle and spread evenly. Staring with the longer side, roll each rectangle tightly to form a log. Wrap and refrigerate 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Remove dough logs from the refrigerator. Cut into 1/4 to 1/2 inch thick slices. Place on the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven in batches until light golden brown, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• Combine powdered sugar, butter, 1 tablespoon milk, and vanilla for glaze. Mix until smooth, adding milk if necessary to preferred thickness. Drizzle over the cooled cookies.