Refrigerator Dough Braided Cinnamon Bread
Refrigerator Dough makes the best Braided Cinnamon Bread I have ever tasted or made. A simple dough spread with a cinnamon, brown sugar and butter filling is baked to perfection. A delicious morning, snack or even dessert treat. So good it will be gone in minutes.
I can honestly say this was one of the best if not the best Cinnamon braid I have ever eaten. I used my Refrigerator Dough to make it. It is a wettish dough, so keeping your hands damp to roll the bread certainly helps a lot. This dough makes the most delicious Focaccia and Cheese Bread too!
Table of Contents
Recipe Ingredients
- 1 pound refrigerator dough
- Granulated sugar
- Brown sugar
- Butter
- Cinnamon
Simple Glaze
- Icing sugar
- Cream
- Vanilla
What is Refrigerator Dough?
With four simple ingredients stirred together, this basic recipe is perfect to have on hand as it allows you to keep your dough in the fridge for up to two weeks! No kneading or heavy mixing needed, it is pretty much a hands-off recipe. You use a bit at a time and leave the rest for other loaves.
An easy dough that is perfect for a new baker who wants to try making their own homemade bread or anyone that loves to have fresh bread ready in no time.
You only need four ingredients, all purpose flour, yeast, water and salt and one large bowl to make it. Let it proof for a couple of hours, then you just stick it in the refrigerator. Once it proofs, you can use it for up to two weeks.
You can actually use the dough after a couple of hours of proofing but believe me the flavor is so much better if you wait at least 24 hours. It will be one of the best breads you will ever make or try.
How to make a Braided Cinnamon Bread
Remove the dough from the fridge and sprinkle it with a bit of flour. Take the needed amount and put the rest back in the fridge. On a floured flat surface roll the dough with a floured rolling pin into a rectangle, approximately 16×12 inches.
In a small bowl mix together the sugars and cinnamon, add the butter to make a smooth paste. If you find the paste too hard, then just heat it a bit using the bain-marie method. If you prefer you can spread softened butter on the dough then sprinkle with a cinnamon sugar mixture instead.
Spread the cinnamon paste on top of the rectangle leaving 1/4 inch boarder around the rectangle.
Firmly roll up the dough from the long end, and pinch the ends to seal. With a sharp knife slice down in the center of the roll.
Twist the 2 halves together.
Curl one end toward the middle wrapping it around to form a circle.
Place the dough seam-side down on a parchment paper lined cookie sheet, cover and let rise in a draft free warm place for approximately 1-2 hours.
Bake in a pre-heated oven for 25-30 minutes. Move the bread to a cooling rack to cool to warm. Drizzle with the simple glaze while still warm. Cut and serve!
How to make a simple glaze
In a medium bowl add the sifted powdered sugar stir in the cream and vanilla. Depending on how thick or thin you want the glaze you can add more powdered sugar or more cream.
How do you know when Cinnamon Bread is baked?
The bread should be a nice golden brown on the top and underneath, if testing with a toothpick the dough should be dry and not wet. To be accurate the internal temperature of the bread should be 190F (88C) when it is completely done.
How to store it
The bread can be wrapped well in plastic wrap, aluminum foil or an airtight container. Store it at room temperature, it is best not to refrigerate it as it will dry out. Properly stored, the cinnamon bread can last 3-4 days. But I don’t think it will last past 1!
How to freeze the Cinnamon Bread
Wrap the completely cool braided bread tightly in plastic wrap, then wrap it again in foil, place in a freezer bag. It will keep for up to 6 months in the freezer. You could also freeze individual slices if you prefer.Â
If you have some refrigerator dough in the fridge just waiting to be used up why not give this Braided Cinnamon Bread recipe a try and let me know what you think. Enjoy!
More Refrigerator Dough recipes
Refrigerator Dough Braided Cinnamon Bread
Ingredients
- 1 pound refrigerator dough
FOR THE CINNAMON PASTE
- ¼ cup granulated sugar
- ¼ cup brown sugar (lightly packed)
- ¾ teaspoon cinnamon
- ¼ cup butter (very soft)
FOR THE SIMPLE GLAZE
- 1 cup powdered/icing sugar sifted
- ½ tablespoon cream (any type)
- ½ teaspoon vanilla extract
Instructions
- Remove the dough from the fridge and sprinkle it with a bit of flour. Take the needed amount and put the rest back in the fridge.
- On a floured flat surface roll the dough with a floured rolling pin into a rectangle, approximately 16×12 inches (40x30cm).
- In a small bowl mix together the sugars and cinnamon, add the butter to make a smooth paste. If you find the paste too hard, then just heat it a bit using the bain-marie method. If you prefer you can spread softened butter on the dough then sprinkle with a cinnamon sugar mixture.
- Spread the cinnamon paste on top of the rectangle leaving 1/4 inch boarder around the rectangle.
- Firmly roll up the dough from the long end, and pinch the ends to seal. With a sharp knife slice down in the center of the roll. Twist the 2 halves together. Curl one end toward the middle wrapping it around to form a circle.
- Place the dough seam-side down on a parchment paper lined cookie sheet, cover and let rise in a draft free warm place for approximately 1-2 hours.
- Pre-heat oven to 350F (180C).
- Bake for approximately 25-30 minutes. Move the bread to a cooling rack to cool to warm. Drizzle with the simple glaze while still warm. Cut and serve!
FOR THE SIMPLE GLAZE
- In a medium bowl add the sifted powdered sugar stir in the cream and vanilla. Depending on how thick or thin you want the glaze you can add more powdered sugar or more cream.
Hi Erika Instead of strombolli I had some pecan cinnamon sugar paste left over from Christmas and made it into cinnamon rolls. They are fantastic.
Between you and your mom you two have great recipes and everyone I made everyone loves.
Thank you and your mom.
Hi Phyllis, thanks so much, and that’s a great idea. So glad you enjoy the recipes. Take care!
I made the dough on Sunday and gave some to my friend. I made pizza and she made a long cinnamon roll. They turned out superb. I made enough dough for 2 pizzas, 1 strombolli and she made the cinnamon roll.
Using my ground hard white and soft white wheat that I ground and about 2 cups AP flour, I had to use a little more flour being the dough was really sticky.
Awesome recipe!!!! Will definitely make it again.
Hi Phyllis, I’m so glad it worked out for you and you were even able to share it! amazing! Thank you for letting me know how it turned out and enjoy all your baked goods! 😀
So easy and delicious!
Thank you Michele! 😀