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Cinnamon Tunnel Braid Loaf

Happy Autumn my lovelies 🍂🍁 it’s been a while since I’ve published a new recipe but if you guys follow me on social media then you’ll know that I still am constantly baking whenever I get the chance. My work schedule has been crazy busy but I’ve finally gotten some free time to share some of my favourite and most delicious bakes from over the past couple of weeks 😁

A soft and fluffy sweet dough with tunnels of cinnamon sugar swirled throughout and baked to perfection 😍 the glaze can be a simple vanilla glaze or you can go the more decadent route and use a creamy cream cheese glaze! Just don’t be like me and wait till the bread cools even a little bit so that the glaze doesn’t melt like mine did 🤭🤦🏻‍♀️

Making this is super easy; just make a simple cinnamon roll dough and instead of rolling into rolls we’re going to twist and shape the logs into a braid. I think the best way to explain this is for you guys to watch this video which is what inspired me to make this bread.

I honestly can’t explain how delicious and heart warming this sweet roll bread is! We literally inhaled the entire thing and this was after all of the ohhhhs and ahhhs of how awesome it looked!

It truly is such a pretty bake, perfect for breakfast or a late brunch or just a cool fall afternoon. I loved making this and I hope you guys enjoy it too!

Ohh and save yourself a piece for some “me” time with a cuppa 😉😊

Tag me @dutchbakerblog with all of your Dutch Baker bakes! 🧡

Print Recipe

Cinnamon Tunnel Braid Loaf

Recipe by Linda @thedutchbaker

4 – 6



  • For the dough
  • 1/4 cup (60mls) warm water

  • 1 1/2 teaspoons instant yeast

  • 1/4 cup (50gms) sugar

  • 1/4 cup + 2 tablespoons (90mls) milk

  • 1 egg

  • 4 tablespoons (50gms) butter, cut into pieces

  • 2 – 2 1/2 cups (250 – 300gms) flour

  • 1 1/4 teaspoon salt

  • For the filling
  • 4 tablespoons (50gms) softened butter

  • 1/4 cup (50gms) soft brown sugar

  • 1 tablespoon sugar

  • 1 tablespoon cinnamon

  • Pinch of salt

  • For the glaze
  • 2 tablespoons cream cheese

  • 1/2 cup (65gms) icing sugar

  • 2 tablespoons cream


  • In a large bowl, pour warm water and sprinkle the yeast on top. Add in about 1 tablespoons of the sugar and set aside for 5 minutes until thickened slightly. (See here for pictures of this step).
  • Once yeast is ready, add in the rest of the sugar, milk, egg and butter and whisk until well combined. The butter won’t mix in completely and look all piece-y but that’s okay.
  • Whisk together 2 cups of flour with the salt and add about 1 cups of the flour mix to the liquids. Whisk fast for a few seconds until mixture is smooth. Add in the rest of the flour until a dough forms. Turn out onto a floured surface or use a dough hook on a mixer and knead for about 10 minutes, adding more flour as needed, until a smooth, soft and sticky dough forms. Try not to add too much flour because the dough needs to be soft, elastic and super sticky/tacky. If you add too much, rolls will be tough. Place dough in an oiled bowl, cover and rise until doubled in size, about 2 hours.
  • Line a baking sheet with parchment paper and combine both sugars, salt & cinnamon in a bowl.
  • Roll dough into 9 x 12-inch rectangle. Cut into three 3 x 12-inch strips. Spread butter down the center of each strip. Top the butter with narrow rows of the brown sugar mix, keeping away from the edges.
  • Pinch the strips closed, moistening the long edges if needed to stick. Go over sealed edges with floured hands to make three sealed ropes with filling inside.
  • Form into a braid, tucking in edges. Place on baking sheet. Cover with a towel and let rise in a warm spot for 1 hour until doubled in size. Alternatively, you can cover well and place the braid overnight in the fridge for up to 16 hours. When you’re ready to bake, take the braid out of the fridge and let it sit at room temperature for an hour. Bake as mentioned in step 8.
  • Brush loaf with egg wash. Bake in preheated oven at 375°F/190°C for 20 – 25 minutes. If needed, cover with a foil tent the last 10 minutes to prevent over-browning. Let rest 10 minutes and top with glaze.


  • Inspiration and technique by Jenny can cook
  • Dough recipe by the Dutch Baker.
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