Cinnamon Bread, a soft braided sweet bread with an intense cinnamon aroma guaranteed to succeed.
This recipe is inspired by the Estonian Kringel, a braided bread with a scenic appearance and irresistible taste. Perfect for breakfast or a snack, this sweet combines the softness of a dough enriched with butter and vanilla with the sweetness of brown sugar and cinnamon filling.
The Kringel has Nordic origins and is traditionally prepared during the holidays in Estonia and the Baltic countries. Its peculiarity lies in the handling of the dough: after being rolled and filled, it is rolled up, cut, and braided, creating a unique and scenic shape. My cinnamon bread follows the same process, with a soft dough made with Manitoba flour, milk, butter, and a hint of vanilla, while the filling is rich in butter and cinnamon, for an intense and enveloping flavor.
To make it even more delicious, I brushed the surface with egg white and added sliced almonds, which become golden and crunchy during baking. The result? A fragrant sweet bread, soft inside and slightly caramelized on the outside.
It’s easier to prepare than it seems, and the aroma that will emanate from the oven will make the wait even more pleasant.
At the bottom of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the end of the page.
Other recipes you might like:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Eastern European
- Seasonality: All Seasons
- Energy 373.34 (Kcal)
- Carbohydrates 44.79 (g) of which sugars 14.41 (g)
- Proteins 8.00 (g)
- Fat 17.99 (g) of which saturated 10.87 (g)of which unsaturated 6.42 (g)
- Fibers 1.50 (g)
- Sodium 208.11 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sweet Cinnamon Bread
- 2 1/4 cups Manitoba flour
- 1/2 cup milk
- 3 tbsps butter
- 1 egg yolk
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp instant dry yeast
- 1/3 cup brown sugar
- 4 tbsps butter
- 1 tbsp ground cinnamon
- 1 egg white (for brushing)
- as needed sliced almonds
Tools
- Mixer
- Bowls
- Cutting Board
- Knife
- Spatula
- Brush
- Baking Pan
- Parchment Paper
Recipe for Sweet Cinnamon Bread
Start the preparation of the sweet cinnamon bread by measuring the (lukewarm) milk in the mixer bowl.
Sprinkle the instant dry yeast and let it dissolve for 5 minutes.
Add the egg yolk, soft butter, and vanilla extract to the bowl.
Continue by measuring the Manitoba flour and salt into the mixer bowl.
Knead for 15 minutes with a spiral hook at medium speed.
Transfer the dough to a work surface, knead it a little more, and let it rise covered until doubled.
Meanwhile, measure the soft butter, brown sugar, and cinnamon in a small bowl.
Mix with a spoon until you get a homogeneous and easily spreadable mixture.
Take back the risen dough and roll it out with the help of a rolling pin to form a rectangle.
Spread the cinnamon filling on the risen dough using a pastry spatula or a knife.
Roll up the dough lengthwise and seal the edges well by pinching them with your fingers.
Cut the dough in half lengthwise and braid it.
Form a bread crown and let it rise again for an hour.
Brush the dough with egg white and cover it with sliced almonds.
Bake the cinnamon bread in a preheated static oven at 350°F for 40 minutes.
Take it out of the oven, let it cool slightly, and serve it.
Dust with powdered sugar if desired.
Sweet Cinnamon Bread
Check this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
Also try the Cocoa Bread with Chocolate, Raisins, and Blueberries
FAQ (Questions and Answers)
Can I use another type of flour instead of Manitoba?
Yes, you can use all-purpose flour, but the result might be less soft because Manitoba has a high gluten content that helps the dough develop. If using all-purpose flour, you might need to slightly reduce the liquids.
Can I prepare the dough in advance and bake it the next day?
Yes! After the first rising, you can put the dough in the fridge well covered and let it mature overnight. In the morning, bring it to room temperature for about an hour before proceeding with shaping and the second rising.
How do I store sweet cinnamon bread?
Store it in an airtight container or wrapped in plastic wrap for 2-3 days at room temperature. If you want to keep it longer, you can freeze it in slices and reheat them when needed.
Does the Estonian Kringel have other variations?
Absolutely! Besides the cinnamon version, you can find it with cocoa, dried fruit, or even savory fillings, with butter and herbs.
With cinnamon, I also prepared the Orange and Cinnamon Bundt Cake
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
