A very simple, very delicious recipe for a beautiful Cinnamon Sugar Braid … perfect for an easy breakfast morning or a mid-afternoon pick-me-up.
My teenage son loves cinnamon rolls.
So when I see a recipe that mimics the flavors he loves so much, I usually bookmark it.
Or pin it.
Or take a screenshot of it.
And man, is my phone ever filled with screenshots.
So much so that I wish the Apple gods would invent a way to categorize them in folders.
To save me from myself.
But this recipe…
I had a few minute after Madeline’s dance class, and before I needed to get started on dinner, which was exactly enough time to whip this up.
As soon as the cinnamon sugar smell started wafting through the house, Nick came running downstairs looking for cinnamon rolls.
He happily settled for ripping off a piece of the fresh-from-the-oven Cinnamon Sugar Braid.
I’m not a big cinnamon roll fan myself (too sweet), but man, I was just happy to look at the finished product.
Perfect for an easy and sort of special breakfast.
An after school snack.
Or a ravenous teenager.
Cinnamon Sugar Braid
Recipe courtesy of BuzzFeed
Lay your (Pillsbury refrigerated) pizza dough flat on your work surface. Spread softened butter all over the dough, then sprinkle with cinnamon and sugar. Roll up the dough, split down the middle, and twist one half over the other with the layers exposed. Place on parchment paper, brush on egg wash, and sprinkle more sugar on top. Bake at 350°F/175°C for 40 to 45 minutes. Let the braid cool for a bit before dusting with powdered sugar.
*Cate’s notes: The braiding part may read a little complicated, but their video should help. It really is simple.