Refrigerator Dough Braided Cinnamon Bread

🧂 Ingredients

• 1 pound refrigerator dough
• ¼ cup granulated sugar
• ¼ cup brown sugar (lightly packed)
• ¾ teaspoon cinnamon
• ¼ cup butter (very soft)
• 1 cup powdered/icing sugar sifted
• ½ tablespoon cream (any type)
• ½ teaspoon vanilla extract

Instructions

• 1 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.
• 2 On a floured flat surface roll the dough with a floured rolling pin into a
  rectangle, approximately 16×12 inches (40x30cm).
• 3 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.
• 4 Spread the cinnamon paste on top of the rectangle leaving 1/4 inch boarder
  around the rectangle.
• 5 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.
• 6 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.
• 7 Pre-heat oven to 350F (180C).
• 8 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!
• 9 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.

Nutrition Info