Satisfy Your Sweet Tooth with Our Irresistible Cinnamon Sugar Butter Braid Recipe!
Indulge in the heavenly combination of cinnamon, sugar, and butter with our irresistible Cinnamon Sugar Butter Braid recipe. Soft and gooey on the inside and golden and flaky on the outside, this pastry is a delight for your senses. Our recipe features an easy-to-follow braiding technique, resulting in an impressive yet approachable dessert that’s perfect for sharing with family and friends. Whether enjoyed fresh out of the oven or reheated the next day, every bite of our Cinnamon Sugar Butter Braid is guaranteed to satisfy your sweet tooth and leave you wanting more.
Ingredients
- 1 Butter braid pastry
- 1/4 cup unsalted butter
- 2 Tbsp granulated sugar
- 1 Tbsp cinnamon
- 1 egg
- 1 Tbsp water
Instructions
- Preheat the oven to 350°F (180°C).
- In a small mixing bowl, cream together the unsalted butter, granulated sugar, and cinnamon until well combined. Set aside.
- In a separate bowl, whisk together the egg and water to make an egg wash.
- Place the butter braid pastry onto a parchment-lined baking sheet.
- Using a sharp knife, make diagonal cuts down each side of the pastry, about 1 inch apart.
- Carefully spread the cinnamon sugar mixture over the center of the pastry.
- Starting at one end, fold the strips of pastry over the cinnamon sugar mixture, alternating sides, to create a braided effect.
- Brush the top of the pastry with the egg wash.
- Bake in the preheated oven for 20 to 25 minutes, or until golden brown and cooked through.
- Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy!
Number of Servings
- 1 Serving
Nutritional Information (per serving)
- Calories: 1300
- Total Fat: 85g
- Saturated Fat: 50g
- Unsaturated Fat: 30g
- Trans Fat: 2.5g
- Cholesterol: 420mg
- Sodium: 800mg
- Total Carbohydrates: 120g
- Dietary Fiber: 0g
- Total Sugars: 48g
- Added Sugars: 48g
- Protein: 9g
Ask the Chef – Tips & Tricks
Room Temperature Pastry: Allow the butter braid pastry to come to room temperature before baking. This ensures even baking and a flakier pastry.Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and to make cleaning up easier.
Sharp Knife: Use a sharp knife to make diagonal cuts down each side of the pastry. This makes it easier to pull the strips over the cinnamon sugar mixture later.
Creamed Butter: Creaming the butter, sugar, and cinnamon together creates a smoother filling that is easier to spread over the pastry evenly.
Alternating Strips: When folding the strips over the cinnamon sugar mixture, alternate sides to create the braided effect. This adds an extra touch of visual interest to the pastry.
Egg Wash: Use an egg wash to give the pastry a shiny, golden finish.
Cool Before Serving: Let the pastry cool for a few minutes before slicing and serving. This allows the filling to set and makes the pastry easier to slice.
