Here is yet another fun recipe that you can make from a basic sweet roll dough recipe (https://crystalpoe.wordpress.com/2013/02/07/sweet-roll-dough/). I found this particular idea on pinterest, and you can find the original recipe here: http://totallyloveit.com/braided-cinnamon-rolls/. I haven’t cut into my version yet, but I’m sure it will taste great. Basically, it’s a giant cinnamon roll, turned inside out and twisted into a circle. It’s pretty to look at and not too difficult to make, assuming, of course, that you don’t have a two-month old wanting to be picked up and crying about it beside you. 😉
When you make this, keep in mind, the sweet roll dough recipe that I use and will post here, will yeild two large braids. If you follow the recipe from totallyloveit.com, however, you will only make one braid.
*These ingredients (bread and filling) will produce TWO braids. Halve the lists if you only wish to make one braid.
- 1/2 cup warm water
- 2 pkg. active dry yeast
- 1 1/2 cups lukewarm milk
- 1/2 cup sugar
- 2 tsp. salt
- 2 eggs
- 1/2 cup shortening
- 7 – 7 1/2 cups all-purpose flour
- 1/2 cup melted butter
- 8-10 tbsp. sugar
- 6 tsp. cinnamon
- In a measuring cup, dissolve yeast in warm water. Pour into a LARGE mixing bowl. (If you’re using a glass or metal bowl that is cold, you should heat the bowl with hot water before putting in the yeast mixture.)
- Add milk, sugar, salt, eggs, shortening, and about half of the flour. Mix until smooth.
- Add enough of the remaining flour to handle easily. Mix with hand.
- Turn onto lightly floured board, and knead until smooth and elastic (about 5 minutes).
- Round up in a greased bowl, greased side of dough up. Cover with a damp cloth. Let rise in a warm place until doubled in bulk (about 1 1/2 hours).
- Punch down; let rise again until double (about 30 minutes).
- Divide dough into two equal parts.
- Roll one part out in a rectangle shape until about 1/4 to 1/2 inch thick.
- Brush butter over the entire top surface of dough.
- Sprinkle on cinnamon and sugar mixture liberally.
- Roll dough into a log, as if you are making cinnamon rolls.
- Slice log in half, longways (from end to end).
- Twist the two halves together, keeping the open layers exposed. Shape into a circle.
- Bake on a buttered (or parchment paper covered) baking sheet.
- Top with more butter and sprinkle on more sugar and cinnamon.
- Bake at 400 degrees for 30 to 35 minutes, until the top is golden brown. Reduce the oven temperature to 350 the last 5-10 minutes of baking to keep from burning.
- Top with powdered sugar.
- Repeat steps 8-17 with the second lump of dough, if desired.