Sometimes all you need is a little cinnamon and sugar to spice things up for breakfast! Get a little fancy with these beautiful and baked-to-perfection cinnamon braids on your next Sunday morning. Not only are they fun to make, they go so well next to your morning cup of joe!
If you’re anything like me, you’ll love making this pastry. It’s really fun to get creative with dessert and see just how beautiful it comes out! There are just so many different ways you can use dough, that’s why I love getting fancy with it!
You can get creative with the toppings for these cinnamon braids as well! Since the pastry itself is not super sweet, you can always drizzle caramel over it, or you can simply drizzle melted vanilla frosting over it like I did! It was the perfect touch.
Prep: 30 m • Bake: 15 m • Preheat: 375° • Yields: 2
Have you tried this recipe?
What you need
- 1 Pillsbury Original Crescent Roll can
- 3.5 tbsp sugar
- 1 tbsp cinnamon
- 1 tbsp walnuts, for garnish
- 3 tbsp vanilla frosting, for drizzle
- 1 handful flour, for workspace
Note: The vanilla frosting and walnuts are totally optional. The cinnamon braid alone tastes wonderfully! So don’t feel that you need to run out and buy some if you don’t have.
1. Preheat the oven to 375°. Dust a large, clean workspace with a handful of flour. Pop open your can of Pillsbury Original Crescent Rolls and gently roll the dough out. Then, cut the dough into four rectangle pieces.
2. Using your fingers, press the center lines of the dough together to prevent it from separating.
3. Brush the dough with egg wash.
4. Combine the 3 tbsp sugar and 1 tbsp cinnamon in a small bowl. Sprinkle 1 tbsp of cinnamon sugar on each of the four dough rectangles.
5. Carefully flip one rectangle of dough over another one and press the edges down with your fingers to seal.
6. Flatten the sealed rectangle and make sure all the dough is secured.
7. Using a knife or pizza cutter, carefully slice the rectangle (long way) into 6 strips. Each rectangle will make one cinnamon braid.
8. Gently take apart the 6 strips from each rectangle. Prepare three strips in front of you to begin the first braid. First, take all three strips and layer the top tips on top of one another. Press the dough together tightly to seal.
9. Now, you simply braid the dough as you braid hair! Right strip over the center.
10. Then, left strip over the center. You can rearrange the top tip as needed.
11. Continue to braid the dough until you’re at the bottom tip. Then, pinch the dough together tightly to seal.
12. You can choose to keep the braids as is (they’re pretty cute that way, too) or you can connect both braid strips and make a circle braid!
13. Be sure to seal all edges so it doesn’t fall apart while baking. Then, brush egg wash over the braid to achieve the beautiful golden brown color.
14. Sprinkle chopped walnuts on each braid along with a couple punches of the cinnamon sugar.
15. Spray a pan with nonstick spray and carefully place both cinnamon braids on the pan. Bake at 375° for 15 minutes, or until golden. Microwave the frosting in a small bowl for 10 seconds, or until you have a good consistency. Pour the frosting in a ziplock bag and cut a tiny piece of the corner tip. Drizzle over the cinnamon braids!