Braided Cinnamon Sugar Rounds

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Maybe it’s the fast paced society we live in. Maybe it’s that I like to get the biggest bang for my buck. Maybe it’s that I’m just lazy. But, I love things that are multi-purpose.

I love a gadget that can serve lots of purposes, like the Night Vision Spy Goggles that I got for my son’s 7th birthday. They work great in a nighttime dart gun fight as well as when I send a kid to take the trash out after dark.

See? Multi-purpose.

And multi-purpose in the kitchen? I’m all over that. I love to mix up big batches of meatballs or taco meat and then mix and match them different ways for all kinds of choices in my meal planning. Dinner comes together so nicely when foods can do double duty.

Baking is no different. A few years ago, I adapted a sweet dough recipe for the bread machine — and then proceeded to tweak it in all kinds of ways. It started out as Crystal’s massive, I-don’t-own-a-bowl-big-enough-to-fit-it-all Butterhorn recipe. I adjusted her bulk dough recipe to fit my bread machine. Because I’m lazy like that.

The rolls are delicious as is. They have a touch of sweetness which allows you to make them work for breakfast, lunch, or dinner. Again, multi-purpose.

Then, I added chocolate. Because I’m a glutton like that.

Remember these?

These Chocolate Butterhorns are easy to make and very freezer-friendly. But, quite honestly, you’ll probably eat them all before they hit the freezer.

And then, because I was on a roll — and feeling extra lazy — I morphed the dough into these cinnamon twists.

Well, three breads from one dough is pretty sweet. But, says I, why not go for a fourth? The recipe easily divides into four, meaning you could make one of each kind. That’s kinda cool. I mean, wouldn’t you want to wow the folks at the next brunch or holiday meal.

Yeah, I knew you would.

Make one batch of dough and create four beautiful breads! Butterhorns, Chocolate Butterhorns, Cinnamon Twists, and a Braided Cinnamon Sugar Round.

You’re going to be amazed at how fancy-simple the round braid is! I followed Mara’s video to the letter, using this multi-purpose sweet dough. Seriously. Me and my floury hands kept walking back to the computer from the kitchen to watch the next step. It was sooooo easy. Special thanks to Kosher on a Budget for sharing the video with me!

In the middle of the process, it looks like a giant octopus.

But, when it’s done, it looks all fancy.

Whip up a batch of dough. You can use the following bread machine recipe or use Crystal’s original recipe. (Just remember that the yield is different.) And get baking! You could make 4 Cinnamon Sugar Braided Rounds or you could make a variety of fancy-schmancy breads!

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Braided Spiced Sugar Rounds
Prep Time
2 hrs
Cook Time
12 mins
Total Time
2 hrs 12 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: braided loaf, cinnamon bread, cinnamon buns, cinnamon roll, spice bread, spiced bread
Servings: 24 slices
Calories: 96 kcal
Author: Jessica Fisher
  • 1 cup milk
  • 1/2 cup butter cubed
  • 2 eggs
  • 1/2 cup sugar (granulated)
  • 4 – 4 1/2 cups flour
  • 1 teaspoon salt
  • zest of 1 orange
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon dry ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon dry yeast heaping
  • 4 tablespoons melted butter
  • 1/2 cup demerara sugar
To prepare the dough in a bread machine:
  1. Combine the milk, butter, eggs, sugar, flour, salt, spices, and yeast in the pan of your bread machine according to the manufacturer’s directions. Set on the dough cycle and start the machine.

To prepare the dough in a stand mixer:
  1. Warm the milk and butter a saucepan on the stove or in a microwave-safe dish in the microwave. Do not let it exceed 115 degrees. Stir in 1/2 cup sugar and the yeast. Allow this mixture to set for 5 minutes. It will bubble and foam.

  2. Transfer this mixture to the bowl of a stand mixer. Add the eggs, flour, and salt. Attach the bread hook and knead until a smooth dough forms. Transfer the dough to a greased bowl and cover. Allow to rise until doubled in bulk, about 1 hour.

To form the braided loaves:
  1. Transfer the dough to a lightly floured surface and divide it into four equal parts. Divide each part into four pieces and roll each piece into a long rope. Lay the ropes in a tight tic-tac-toe layout. Put every other rope under the rope crossing it, so that a weave is created.

  2. Moving around the loaf, take an "under" rope and place it over the rope next to it. Do this all the way around the bread.
  3. Next, take the new rope that is now "under" and cross it over the one next to it, now going in the opposite direction of the last round. Continue all the way around the bread.
  4. Continue this process until the ropes are braided all the way around. Tuck the ends underneath the round.
  5. Place the rounds on a parchment or silpat-lined baking sheet. Brush the rounds with melted butter and sprinkle with cinnamon sugar. Allow to rise until doubled in bulk, about 45 minutes.
  6. Preheat the oven to 375 Β° and bake braids for 12-15 minutes, or until lightly browned. Cool on wire racks.
Recipe Notes

Nutritional values are approximate and based on 1/6 bread loaf.
Store baked goods in an airtight container for up to 4 days. Freeze for longer storage.

Nutrition Facts
Braided Spiced Sugar Rounds
Amount Per Serving
Calories 96 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 30mg10%
Sodium 157mg7%
Potassium 20mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 213IU4%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. You are the woman! Seriously! I have to try these this very weekend. I missed the whole chocolate in the butterhorn part – how fun is that!

    • Jessica Fisher says

      They are my kids’ favorites!

  2. That bread looks delicious. I don’t own a bread machine, maybe I should look for one. I don’t bake any bread during the summer, because I don’t use the oven, but now that the weather has cooled down I will be making the 5 minute Artisan bread quite a bit.

    Thanks for the link-up.

  3. Oh boy! Am bookmarking this post. I really need to get started on baking breads and have had Crystal’s Butterhorns recipe on my must-make list for like, forever! Will keep you posted about how these come out! Thanks Jessica for sharing these and thanks everyone for all those cool “bread” recipes as well!

  4. Thank you for hosting. My go to bread is Cheddar (or whatever cheese I have) Beer Bread. Anytime I want bread and get to distracted to start a yeast bread early enough in the day, this is what I make. Right now with Oktoberfest flavors of beer out the bread is even more amazing. The more flavorful the beer the better your bread will be.

    • Jessica Fisher says

      Sounds delicious!

  5. Dana says

    Loving this!!
    Immediately I am thinking..”Hmm won’t this make a great addition to the foodie gift baskets for christmas!!!”

    • Jessica Fisher says

      They would be really simple, quick gifts to make, even if you just gave one braid wrapped really prettily.

  6. Love it! I am definitely getting into “bread making mode” again with the change of season! πŸ™‚

  7. Thanks for sharing. I’m going to make these for Pastor Appreciation Day this Sunday!

  8. Yvonne Fortin says

    Hi there!
    Big fan of your blog. Please help! I am a complete failure when it comes to making bread. I finally got a bread machine, because all my bread came out hard as a rock. I had a few (magnificent!) successes, only to return to failure. Even when carefully measuring and following the directions to a T, my bread would either overflow inside the machine, burning and smoking, or it would collapse to a rock.
    When I try to make my own I cant get it to rise…my question is, how in God’s name do you rise bread dough? Directions always say a warm place…but where? Our house stays pretty cool. Do I turn on the heat? If so, for how long and how high? Does our house need to be a sauna? Do I put the dough in the oven? On the stove top? Where is warm enough, but not too warm?
    I have only once in 7 Y E A R S of failures have had bread rise successfully. Only once. Please help.

    • Diane says

      I turn my oven on really low, like around 100 degrees, before the numbers even show up, take out all but the bottom rack and then put the bowl with dough in it covered with a light cotton towel (tea towel/dish towel). I hope that helps!

    • Danielle says

      Is your yeast fresh, that’s often a big cause of bread not rising. Even if your house is cool, the dough should eventually rise, it just takes longer. Some people will turn their oven to the lowest setting (150-170 F depending on your oven) for a few minutes, then turn it off and let the dough rise in there. Other than that, I’m not sure why you’re dough isn’t rising, but you also said you had it over rise in the bread machine, so it sounds like your yeast is fine. One other thought for the bread machine, is are you putting the ingredients into the pan in the exact order specified by your machine’s directions, that can make a big difference too.

    • Jessica Fisher says
      • Ok, now I’ve GOT to get that cookbook! I’m a cookbook junkie (as you could tell from my blog – ) and that looks like my new addition πŸ™‚ By the way, I’ll be posting my results from this recipe along with the link to the recipe on your blog, on my blog later today! I’m going to mention my “adaptation” to make Nutella Toffee Crescents as well!

    • Jen says

      For bread not rising, make sure you are not mixing the salt in with the yeast mixture. Salt will kill the yeast and it won’t rise.

  9. I’m trying this today! I can’t believe how easy the braiding was!!! I was sure it had to be difficult seeing the end result, but it was SO EASY! Can’t wait to taste these! I made two rounds and 16 chocolate butterhorns. Am freezing 1 round and 8 butterhorns for later πŸ™‚

    • Jessica Fisher says

      It’s amazingly easy — once you watch the video! πŸ™‚

  10. Heather Hardin says

    Okay, if I want to make this recipe without the whole bread machine part, how long would I knead and rest etc?

    • Jessica Fisher says

      Crystal’s Butterhorn Recipe is the “original,” don’t need a bread machine to make it.

      • Heather Hardin says

        Yes, I saw that, I just like the smaller yield of this recipe and the cinnamon sugar aspect. I have failed so terribly with every single attempt I’ve made at bread, but I love those braided rounds!

        • Jessica Fisher says

          You could use these measurements and her directions and be good to go. πŸ˜‰

  11. Wow, Jessica! You did an amazing job. I am totally giggling at you having to push play on the video with your doughy hands. I’ve totally been there!

    Enjoy! Did your kids like it, too?!

    • Jessica Fisher says

      I think they were all outside skating when I did it. Gonna have to do it again. They loved eating it!

      Obviously, my regular braid doesn’t look as beautiful….

  12. Christin H says

    So, one question…if you make the recipe for the dough and want make the different kinds of bread, what amounts do you do? Meaning, how many loaves, how many butterhorns, etc? I know it doesn’t matter, but curious what has worked for you. Thanks!…and can’t wait to get busy on these! πŸ™‚

    • Jessica Fisher says

      Sorry, I should have been more specific. In each version of the recipe, the dough is divided into four pieces. Each piece can then make one of the braids (round or long) or 8 butterhorns. So, you could have 32 butterhorns, four loaves, or a combination, thereof. Hope that makes sense.

  13. Wendy R says

    Jessica, I did you mention once that one of your daughters is allergic to eggs? How does she do with this bread?

    We usually stick with quick breads because I’m lazy.

    • Jessica Fisher says

      Yes, “the baby” is mildly allergic to eggs. But, the doctor told me not to worry about baked goods. So far, she’s been fine.

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