I am just so obsessed with braiding dough these days. I don’t know why but when the result is delicious who can complain. So for this bread braid it is a simple cinnamon sugar one with a delicious pumpkin glaze. Just perfect for all and was devoured by my whole family. If you need help learning the technique to braid, check out my pesto braid video.
I cheat and use store bought pizza dough because it makes everything a million times easier. If you are feeling adventurous and want to make your own homemade dough be my guest. BUT I will tell you I have served the braid to guest multiple times and everyone goes crazy over it. So if you decide to use a shortcut, like me, no one will even know. Plus they will be so impressed with how the bread looks.
You can find store bought pizza dough at most food stores. They tend to be in refrigerated sections or can be by the bakery. You can also go to pizzerias and they will usually sell you pizza dough.
1 package of pizza dough (16 oz)
1-2 tsp cinnamon mixed with 1/4 cup of sugar
1/2 cup powdered sugar
Splash of non-dairy milk
1-2 tsp pumpkin puree
Flour for your work surface
- Preheat oven to 450F.
- Split the pizza dough into 3 even pieces. I find it best to allow pizza dough to sit out for 1-3 hours before using.
- Flour the surface and begin to roll one of the dough pieces out into a rectangle.
- Sprinkle 1/3 of the cinnamon sugar mixture onto it. Leaving a small border on the outside.
- Roll the dough up the long way. You will be left with a skinny log. Give the ends a pinch to make sure everything is sealed up.
- Repeat this with the other two pieces of dough.
- Take the three logs of dough and attach them at the top.
- Using a very sharp knife create a slit down each log do not cut down into the bottom. Just cut about halfway or a little bit more through. At the end of the log be sure to leave a bit uncut as well. If you need a visual on how do this be sure to check out the video.
- Once all the logs of dough have been cut with the slit you can begin to braid them. You braid it just like you are braiding hair. Again I think it is easier to watch a visual if you don’t know how to do this so check out the video.
- Once you get to the end of the braid, attach the ends together to create the bottom. You should now have your braid all complete with beautiful patterns of the cinnamon sugar showing.
- You can either bake this on a baking sheet or in a loaf pan. In the loaf pan it becomes a little chubbier and shorter than baking it on a baking sheet. Both ways come out delicious.
- Bake in the oven for 15-20 minutes. Until the top is golden brown.
- To make the pumpkin glaze put the powdered sugar and non dairy milk into a bowl. Mix together. Be sure to only add the smallest amount of milk. Once you add too much the glaze becomes too runny.
- Then add in 1 tsp of the pumpkin and mix together. Add this in small amounts as well. The more pumpkin you add in, the thinner the glaze becomes. However, the more pumpkin you add the more orange the glaze looks.
- Once the bread is done take it out of the oven and allow to cool for 10 minutes before adding the glaze.
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