This cinnamon pull apart braided sweet bread wreath recipe is a great addition to any Christmas, Thanksgiving, Motherโs Day brunch buffet. An easy twisted bread pastry that is delicious for breakfast or dessert that is pretty and everyone loves.
If itโs the holidays, or just because you want something sweet, you might want to make this beautiful braided bread wreath! Filled with cinnamon, pecans and maple flavors it is a pretty centerpiece as well. (affiliate links present)
Braided Bread Wreath
I mean this isnโt just for one holiday or another but it sure is a nice addition to it when you have family over. Our other addition this year was to make Easter egg bread. Those were made with frozen dough, this is homemade.
The add ins are really up to you. If you need or want it to be nut free by all means leave those out. I donโt always add them to my baked goods but it does add some nice texture and flavor. For the Fall we created this other version we called Pumpkin Yeast Bread that was braided and baked in a loaf pan!
First youโre going to need to make a basic sweet bread dough. This will be your main base and you will add layers of YUM from there. Once you get the hang of how this is done you can think outside of the box to try other seasonings and herbs. A savory version is for sure possible if you went along the lines of oregano, thyme and rosemary.
Ingredient Notes
- All purpose flour is the base to the dry ingredients
- Active dry yeast or hereโs how to make sourdough starter from scratch
- Maple syrup makes it sweet but there are alternatives you could use like honey or agave would be the best substitute
- Milk or use dairy free alternative works, I prefer cashew milk for that
- Butter unsalted is best, vegan alternative is fine too
- Egg should be added at room temperature for best results
Filling
- Pecans or any chopped nuts
- Butter to make it sticky smooth
- Maple syrup for a top drizzle too
- Cinnamon of course
- Brown sugar for sweetness
Can any bread be braided?
Basically. If you are making homemade bread with yeast dough at home then the shape is really up to you. I mean it doesnโt take much longer to transform it from a loaf that is much thicker (which wonโt taste as sweet) to THIS!
Why is bread braided?
The most common style you may have seen is Challah. That is traditionally served in Jewish homes and synagogues. The idea comes from the Torah where it says for Moses to set aside portions of each loaf as an offering to the priests. That style uses 3 pieces where this is more of a twist with just 2 strands โbraidedโ.
Now if you are making this for a get together like Thanksgiving or Xmas you could add some color to it too. Things like 1/4 cup dried cranberries could be an alternative to the pecans. A drizzle of green colored glaze could be added to the top too! This is what youโll need for the dough:
Then you make the filling for the inside to add sweetness and color too. The same goes for our cinnamon roll muffins too. This kindaโ reminds me of a homemade cinnamon rolls recipe at this point.
You just smear the room temp. butter on and mix up the other things. Sprinkle those on and it will stick well that way. When it is done you will roll this baby up and slice it in half in anticipation of twisting it.
How to Braid Sweet Bread
- You need to keep one end still attached like you see here at the end when you slice lengthwise into 2 equal pieces, so it doesnโt come all undone.
- Then just put one over the other and keep going until you reach the very end. Getting it as tight as possible with the most cross overs is best.
- Twist the two strands around themselves as if you were braiding your hair.
- Wrap two ends together to form a wreath shape.
- Pinch ends to ensure they are sealed well.
- Move it to a baking sheet with parchment paper on top and shape into a wreath.
- Youโre going to want to let this baby rest for about 30 minutes before you bake it. Homemade braided bread does take more time but itโs worth it.
- I mean you could leave it long like you see here too but itโs not as pretty and probably wonโt fit on your cookie sheet either.
How Long to Bake Braided Bread with Filling
Bake the bread wreath for 30-35 minutes until nice and golden brown. If the top starts to color too much before the loaf is done, loosely cover it with a sheet of tinfoil. When the bread is done, remove it from the oven and on to a wire rack to cool. Brush it with pure maple syrup to give it a good shine, then leave to cool.
You will need a knife to slice this into about 12 pieces. Serve at a Merry Christmas brunch, for Motherโs Day or otherwise. I guarantee it to get all the oooohs and ahhhhhs from your guests.
Other brunch recipes youโll love
- This chocolate Rhodes monkey bread is faster because itโs made with frozen cinnamon rolls.
- You can make air fryer banana bread for everyone, or 4 ingredient banana bread using cake mix.
- Pumpkin zucchini muffins are always a hit year round, especially in the Fall though.
Braided Bread
Equipment
- 1 Rolling Pin
- 2 bowls
Ingredients
- 3 c all purpose flour
- 1 pkg active dry yeast, .25 oz
- 3/4 c milk, luke warm
- 1/4 c maple syrup
- 1 egg
- 3 tbsp butter, unsalted, melted
- 1/3 tsp salt
- filling
- 3 tbsp butter, softened
- 1/2 c pecans, chopped
- 3 tbsp maple syrup
- 1 tbsp cinnamon
- 1/4 c brown sugar
- Glaze
- 2/3 c powdered sugar
- 1 tbsp maple syrup
- 1 tbsp milk
- maple syrup, used for brushing on outside once done
Instructions
- In a large bowl or stand mixer combine the warm milk, maple syrup, and yeast. Whisk to dissolve the yeast. Leave for 5-10 minutes until it is nice and foamy.
- Add in the egg and salt. Add one cup of flour and melted butter. Slowly add the remaining flour. Knead the dough with the hook or by hand for 5-8 minutes until smooth
- Place the dough into a greased bowl. Cover it tightly with plastic wrap and let rise in a warm location until it has almost doubled in size. This will take about 1-2 hours.
- While the dough is rising, make the filling. Whisk together the butter, maple syrup, light brown sugar, and cinnamon in a bowl. Line a baking sheet with parchment paper. Set aside.
- Place the dough on a lightly floured surface. Knead it for a short while. Roll it out into a large rectangle shape. Spread the butter mixture on top leaving the dough bare around the edges. Sprinkle the chopped pecans over the dough if you choose to add these. You could use raisins or walnuts instead.
- Roll up the dough tightly into a log shape. Using a sharp knife cut it lenth wise leaving the last inch of the dough in tact so it is still sealed at one end.
- Carefully transfer to a parchment lined baking sheet. Cover the wreath loosely with plastic wrap. Let this sit until soft and nearly doubled in size. This will take about 30 minutes to do. Twist the two strands around themselves as if you were braiding. One over the other all the way to the end.
- Wrap two ends together to form a wreath shape. Pinch ends to ensure they are sealed well.
- Preheat oven to 350 degrees F.
- Bake the bread wreath for 30-35 minutes until outsides are nice and golden brown. If the top starts to color too much before the loaf is done, you can loosely cover it with a sheet of tinfoil.
- When the bread is done, remove it from the oven. Brush it with pure maple syrup to give it a good shine, then leave to cool.
- For a glaze whisk the above ingredients together until smooth. Drizzle over entire thing or on top of each piece when served.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best way to store leftovers is to wrap what is left (unsliced) in plastic wrap or foil. Then slide that into a freezer bag and suck all the air out. Do NOT refrigerate it as that will dry it out. Keep it on the countertop instead.
Typically it is best to consume it within the next 4 days. If you arenโt going to I would wrap it as directed above and freeze it instead for up to a few months.
