Sticky Bun Braided Bread blends the sweetness of a cinnamon roll with the beauty of a braided bread loaf. It’s full of brown sugar, cinnamon, and pecans and is sure to satisfy any sweet tooth.
We’ve made it through Halloween and Thanksgiving, and you know what that means. Christmas is only a few weeks away. For some reason, every December I go into baking overdrive. Maybe it’s because of all the cookies, candies, and festive treats that only come around once a year. I don’t want my family to miss out on any of them, so I bake like crazy to try to fit them all in.
This year is no different, except that I started my Christmas baking in November. You know, to give me a few extra days. 🙂 Recently, I’ve been tossing around the idea of combining two of my most favorite recipes on the blog, Easy Homemade Cinnamon Rolls and Braided Jalapeno Cheddar Bread. Wouldn’t it be yummy to have a braided bread full of cinnamon, brown sugar, and pecans? Then drizzle it with the same icing that’s used on the cinnamon rolls. Just imagine it. It would be like a cinnamon roll but in a braided loaf. It sounded good to me, so I set out to make it.
The technique for making this bread is exactly like Braided Jalapeno Cheddar Bread; only the filling is different. And, instead of using my usual all-purpose flour, I picked up Immaculate Baking all-purpose flour. It’s organic, and I like to buy organic when I can. If you’ve never used Immaculate Baking products, definitely give them a try. I’ve included a product locator link here and again at the end of the post, so you can check to see if they are available in your area. Now, back to the bread.
I’d like to offer a few tips for making this Sticky Bun Braided Bread:
- When you make the bread rolls (tubes) that will later turn into braids, ensure that they stay sealed. Otherwise, the filling will spill out. This becomes tricky as you roll the dough gently to lengthen out.
- Don’t allow the rolls to get too thin or the dough will tear. The rolls begin to thin out near the middle first, so it may become necessary to pull lightly on either end to stretch the rolls to the desired length.
- Don’t cut all the way through the rolls to expose the filling. I did this on one end, and it made the loaf difficult to braid.
- I highly recommend lining the baking sheet with a silicone mat. Some of the butter and sugar oozed out of my loaf and caramelized. While tasty, it created quite the mess. Luckily, none of the caramelized sugar stuck to the mat. Yay!
When I initially made this bread, I thought it would end up tasting like a cinnamon roll. Boy, was I wrong? It is a sticky bun all the way! We decided not to use the icing because it’s sweet enough already, but I include it as an optional step in the recipe anyway.
One of my favorite parts of this bread is the addition of Immaculate Baking Company’s organic all-purpose flour. As promised, here’s the product locator link so that you can look for it at a store near you. Immaculate Baking offers other great items, too, like biscuits, cinnamon rolls, boxed baking mixes, and refrigerated doughs. And, I almost forgot, be sure to visit Immaculate Baking online for great recipe ideas and to download a $1 off coupon for any of their products!
Used in this recipe: