A butter braid recipe that turns out soft and tender and is loaded with a yummy cinnamon and brown sugar filling. Forget about those frozen ones you can buy from the fundraisers around town. These are better and don’t cost a fortune 🙂 This recipe makes FOUR 12 inch braids but feel free to reduce the recipe down to make as many as you need.
I know others like to count the number of days until Christmas, but to me, the much more relevant number is the number of weekends until Christmas. Just to freak you out a bit, that number is only EIGHT! (I know you don’t believe me, so go ahead and pull up your calendar right now to count for yourself…..I told you!)
With “The Holidays” knocking on my stress level already, I’ve begun trying out a few new recipes to see if they are good enough to make the cut for either our Thanksgiving or Christmas feasts. Yes, the food for these two events is that important that I will take recipes for a test drive. You see personally, except for sleeping, there isn’t anything I enjoy doing more than eating!
This Cinnamon Butter Braid recipe is everything I had hoped it would be! I am quite particular when it comes to sweet breads because most of them are really dry and quite bland. Not the case at all with this champion! She (yes, breads are female) is tender, moist, buttery and overflowing with a thick cinnamon filling. No way would I allow any skimping when it comes to the best part.
The dough for this butter braid recipe was from Southern Living, but I created the filling….then doubled it, just to be safe. Again, there is no such thing as too much filling! I think I might just stencil those words on the walls of my kitchen…..
Looking for more awesome breakfast recipes? Jump on over to my favorite Homemade Pancake recipe!
This sweet and gorgeous breakfast bread is perfect for your favorite holiday breakfast or just a way to celebrate a weekend!
- 8 ounces sour cream
- 1/2 C sugar
- 1/2 C butter
- 1 tsp salt
- 2 packages yeast
- 1/2 C warm water
- 2 large eggs
- 4 C flour
- 3/4 C butter, melted
- 3/4 C sugar
- 3/4 C brown sugar
- 9 Tb flour
- 2 T cinnamon
- 2 C powdered sugar
- 1 Tb milk
- In a glass bowl, add the sour cream, sugar, butter and salt. Microwave on high until the butter melts, about 45 seconds, and mix together.
- In the bowl of an electric mixer, combine the water and yeast, then let sit for 5 minutes. Add the sour cream mixture, along with the remainder of the dough ingredients and mix well until a soft dough forms. Cover and chill for 8 hours. While it chills, mix together the filling ingredients in a medium bowl.
- Divide dough into four equal pieces and roll each portion into about the size of a sheet of paper (8.5 x 11″). Down the center of each piece, spread 1/4th of the filling mixture. Cut about 12 slices down each side of the filling mixture, then starting at the top, criss cross the pieces over each other. Place on a lightly greased cookie sheet, cover and allow to rise for about an hour.
- Bake in a preheated 375 degrees for 15-20 minutes or until browned. Drizzle warm braids with powdered sugar glaze and serve.