Cinnamon braided Bread

Anybody keeping track would notice that I am a carboholic. Most days it's safer and keeps the hunger at bay. So here is yet another recipe where you begin with my basic bread recipe.

Once the dough has risen remove it from the bowl and cut off about 1/3 of the dough. On a well floured surface roll out a long rectangle approximately 1/4 inch thick. Then place the rectangle on a sheet of parchment paper on a cookie sheet.

Using a pizza cutter cut strips down each long side of the rectangle. Make sure each one has a buddy on the other side. Then cut the corner strips off.

Liberally sprinkle the center with cinnamon sugar. 1 Tbsp to 1 cup. For more cinnamon flavor lightly sprinkle the strips. If you are not allergic to butter and you want even more flavor thickly butter the center before sprinkling with cinnamon sugar.

Fold over one end.

Flip in one side strip at about a 45 degree angle.

Repeat with opposite side.

Repeat alternating sides until you reach the other end.

When you get to the other end and before you do the last 2 strips fold up the end, then do the last two strips and tuck under the end. Allow to rise for 20 minutes.
Place in oven at 400 until golden brown.

While your bread is baking its time to make some frosting. I make this by taste so I'm only guessing at measurements. Use about 2 cups powdered sugar add 4 tbsp canola oil, add 1/4 tsp butter flavoring

Then about 1/2 tsp vanilla. Then slowly add water until it is thick but drizzle able.

Ignore the yellow color, we made duckie sugar cookies the day before. Lol.

Drizzle over the fresh warm bread, let cool a few minutes cut and serve. Amazing breakfast treat.
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