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.
This post is sponsored by Immaculate Baking, but the content and opinions expressed here are my own.
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. 🙂
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.
Tips for Making 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.
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.
Sticky Bun Braided Bread
- 3 OUNCES WARM WATER
- 2 1/4 TEASPOONS ACTIVE-DRY YEAST
- 1 TABLESPOON SUGAR
- 3 OUNCES MILK
- 1 1/2 CUPS BREAD FLOUR
- 1/2 CUP ALL-PURPOSE FLOUR (I USED IMMACULATE BAKING BRAND.)
- 1 TEASPOON SALT
- 3 TABLESPOONS PLUS 2 TEASPOONS VEGETABLE OIL
- 1 LARGE EGG
- 1 TABLESPOON WATER
FILLING (PER ROLL)
- 1 TABLESPOON SOFTENED BUTTER
- 1-2 TEASPOONS CINNAMON (TO TASTE)
- 2 TABLESPOONS WHITE SUGAR
- 3 TABLESPOONS BROWN SUGAR
- 1/4 CUP CHOPPED PECANS (OPTIONAL)
- 1 CUP CONFECTIONERS’ SUGAR
- 1 TEASPOON VANILLA EXTRACT
- 2 – 3 TABLESPOONS MILK (ADJUSTED FOR DESIRED THICKNESS)
- PLACE YEAST, SUGAR, AND WARM WATER IN A SMALL BOWL. STIR AND SET ASIDE UNTIL THE MIXTURE IS FROTHY.
- HEAT THE MILK ON THE STOVE UNTIL IT STEAMS.
- POUR THE YEAST MIXTURE, MILK, SALT, OIL, AND FLOUR IN THE BOWL OF A STAND MIXER.
- USE THE PADDLE ATTACHMENT TO MIX UNTIL COMBINED AND SHAGGY. REMOVE THE PADDLE AND REPLACE IT WITH THE DOUGH HOOK.
- CONTINUE TO MIX WITH THE DOUGH HOOK FOR 1-2 MINUTES ON LOW SPEED AND INCREASE TO MEDIUM SPEED FOR 5-6 ADDITIONAL MINUTES.
- THE DOUGH SHOULD BE SMOOTH AND ELASTIC. REMOVE IT FROM THE MIXER AND PLACE IT IN A CLEAN BOWL. COVER WITH A TOWEL AND ALLOW TO REST AND DOUBLE IN SIZE.
- IN MEANTIME, PREPARE THE EGG WASH.
- AFTER THE DOUGH DOUBLES, TURN IT OUT ONTO A WELL-FLOURED SURFACE AND SEPARATE IT INTO THREE EQUAL SECTIONS.
- USE A ROLLING PIN TO ROLL ONE SECTION INTO A 6-INCH LONG, 8-INCH WIDE RECTANGLE.
- APPLY THE SOFTENED BUTTER TO THE RECTANGLE OF DOUGH. REPEAT EACH TIME YOU ROLL A NEW RECTANGLE.
- PLACE THE BROWN SUGAR, WHITE SUGAR, CINNAMON, AND PECANS (AMOUNT FOR 1 ROLL) ONTO THE DOUGH RECTANGLE LEAVING AN INCH OF DOUGH EXPOSED ALONG THE TOP.
- USE A PASTRY BRUSH TO APPLY THE EGG WASH ALONG THE TOP EDGE.
- CAREFULLY ROLL THE RECTANGLE AWAY FROM YOU, AS IF YOU WERE MAKING CINNAMON ROLLS.
- THE EGG WASH WILL SEAL THE TUBE SHUT. GENTLY PRESS OR PINCH THE DOUGH ALONG THE EDGE TO ENSURE SEALING.
- ROLL THE DOUGH BETWEEN YOUR HANDS AND THE COUNTER UNTIL IT LENGTHENS TO 10-12 INCHES.
- REPEAT THE PROCESS WITH THE OTHER PIECES.
- PLACE THE ROLLED DOUGH ONTO A BAKING SHEET LINED WITH A SILICONE MAT.
- USE A SHARP KNIFE TO CUT SLITS DOWN THE LENGTH OF EACH TUBE TAKING CARE TO ONLY CUT HALFWAY THROUGH.
- BEGINNING IN HALFWAY UP THE TUBES, START TO BRAID THE DOUGH TO THE END AND TUCK UNDER ANY LOOSE ENDS.
- TURN THE BAKING SHEET AROUND AND BRAID THE OTHER SIDE AND TUCK UNDER ANY LOOSE ENDS.
- COVER THE BRAIDED DOUGH WITH A CLEAN KITCHEN TOWEL AND ALLOW THE DOUGH TO RISE AGAIN.
- PREHEAT OVEN TO 400 DEGREES.
- AFTER THE DOUGH RISES, USE A PASTRY BRUSH TO APPLY THE REMAINING EGG WASH TO THE DOUGH.
- PLACE THE BAKING SHEET IN THE OVEN AND BAKE FOR 20-25 MINUTES.
- THE BREAD IS DONE WHEN THE TOP IS GOLDEN BROWN AND THE CENTER IS NO LONGER DOUGHY.
- REMOVE FROM THE OVEN AND ALLOW TO COOL COMPLETELY.
- PLACE CONFECTIONERS’ SUGAR, VANILLA EXTRACT, AND MILK IN THE BOWL OF A STAND MIXER. USE THE PADDLE ATTACHMENT TO MIX ON LOW UNTIL THE ICING IS SMOOTH. ADD ADDITIONAL MILK IF THE ICING IS TOO THICK.
- DRIZZLE THE ICING OVER THE COOLED BREAD AND SERVE.
- STORE LEFTOVERS IN AN AIRTIGHT CONTAINER FOR UP TO 3 DAYS.