Braided Cinnamon Swirl Orange Bread

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

Swirl some cinnamon and orange into a traditional bread recipe!

Prep: 10 min
Total Time: 3 h 5 min
Yield: 2 loaves


  • 2 pkgs Hodgson Mill Active Dry Yeast
  • 1/4 cup water, warm 100-110°F
  • 1 cup milk, scalded
  • 1/2 cup sugar
  • 1 1/2 tsp salt
  • 3/4 cup orange juice
  • 1/4 cup butter
  • 1 Tbsp orange zest, (optional)
  • 1/2 cup raisins, (optional)
  • 1 egg, slightly beaten
  • 7 cups Hodgson Mill All Purpose White Flour
  • vegetable oil
  • 1 cup powdered sugar
  • 4 tsp orange juice


  • Add yeast to warm water and let stand for 10 minutes.
  • Mix together milk, sugar, salt, orange juice, butter, orange peel and raisins (if desired). Beat until smooth (you may use a mixer). Add yeast mixture and egg, stir well. Add the flour to make a soft dough. Turn onto a floured board and knead until smooth and satiny, 10 minutes by hand or 4 minutes in an electric mixer or food processor fitted with a dough hook. Put dough in oiled bowl, turning once to coat thoroughly. Cover with a damp cloth and allow to rise in a warm, draft-free place until doubled, about 1 hour.
  • Knead down. Turn dough onto a lightly floured surface. Divide into 6 equal portions and let rest for 10 minutes. In a medium-sized mixing bowl, combine sugar and cinnamon, mix well.
  • Roll each portion into a rectangle, 1/2 inch thick. Divide sugar and cinnamon equally among rectangles of dough. Sprinkle each rectangle with a few drops of water and smooth with a spatula. Roll into 6 long ropes, sealing the edges. Braid 3 ropes together for each loaf, and put in two 9x5 prepared pans. Cover, with a damp cloth and allow to rise in a warm, draft-free place until doubled, about 1 hour.
  • Preheat oven to 350°F. Bake for 30 minutes, until tops are golden brown. Remove from pans and cool on rack. Blend confectioners sugar and orange juice for glaze, and drizzle over warm loaves.