This slightly sweet Russian Rose Bread is made with a delectable cinnamon braided wreath that is baked to perfection. Made with flavors of warm cinnamon, butter, and a sweetened soft dough, this rose bread recipe is delightful and perfect for a festive dessert, brunch, or breakfast.
If you’re a fan of sweets that are filled with soft cinnamon centers, then you’re really going to love this soft and flaky Russian braided bread. One of my favorite things about this rose bread recipe is the fact that it’s just so much fun to make! In a few simple steps, you can have beautiful bread baked in no time.
There’s just something so satisfying about being creative with baking, especially with bread. This Russian recipe is a great way to feel really good about what you’ve made as it is beautiful and so nice to look at. If you’re looking for some other fun baking projects, then you’ll really like my crescent knots and cinnamon banana streusel bread.
Russian Rose Bread
Russian rose bread, which gets its name from the design of the woven bread, is a yeast-based recipe that is used for holiday baking or any other time of the year when a delicious bread is on the mind. Something that is super lovely about this bread recipe is that it can be made with either savory or sweet flavors, yum.
Rose Bread Rolls
If you’re feeling extra festive or want to try something new, then transform this dough into individual, mini Russian rose bread rolls. Perfect for handing out during the holidays. You’ll just need to make the dough into smaller sections before braiding to get them that individualized size.
Why is this bread braided?
Cinnamon and other types of braided bread recipes are breaded simply because the result looks astonishing and appetizing. The braided bread gives the design of the bread an overall floral look, hence the name “Russian Rose”.
Another reason why bread is braided is that the braid truly allows the flavors to mend together within the bread.
What is Russian bread made of?
Yeast- You will want to use active dry yeast for this recipe so the dough can rise. A key ingredient for this recipe!
Milk- Milk is used to help activate the yeast. You’ll want to make sure your milk stays at a temperature between 105° and 115° Fahrenheit. If the milk is too hot or cold, then the dough will not properly rise.
Water- Warm water is used to dissolve the dry yeast. You’ll want to make sure the temperature of the water is 110°F.
Butter- Butter is used for the filling and dough, and it’s where the nice buttery flavors come from. Make sure you have some softened!
Sugar- If you’re making this sweet Russian rose bread, then you’ll need some sugar for the dough. If you’re making a savory option, then you can reduce it to a couple of tablespoons.
Salt- For a nice balanced flavor, you’ll want to have some salt. Any type of salt will work!
Egg- A lightly beaten egg is used to make the dough fluffy and helps bind things together.
Flour- All-purpose flour
Cinnamon- Ground cinnamon is used for the spice-fulled filling that is just perfect mixed together with the softened butter.
Powdered Sugar- Optional, for coating.
Without or without powdered sugar dusting?
If you want to keep things on the sweeter side, then you may want to dust your Russian rose bread with some powdered sugar! The powdered sugar is optional, though, so if you don’t have it or want to keep things lighter, then simply omit it.
Savory Options for Russian Braided Bread
For something a little more savory, then replace the cinnamon and sugar with pesto, tomatoes, protein, etc. The options are endless for this bread as you can add cheddar, ham or turkey, broccoli– you name it! Check out this pesto recipe.
How do you braid bread?
I know it seems a little intimidating, but it’s actually quite simple to braid bread! Below, I have included some step-by-step photos to help guide you during this process. If you need something a little more visual, then watch this video on different ways to braid bread.
How to Make Russian Rose Bread
In a saucepan, heat the milk over low to medium heat. Scald the milk until a thin layer forms on top (170°F), but do not boil. Remove from heat and allow the milk to cool to lukewarm temperature, between 105°-110°F.
Next, dissolve the yeast in warm water (105°F) in a large bowl. Whisk the yeast and water until combined, then let proof for at least 5 minutes.
Then, add in the granulated sugar, salt, butter, warm milk, and egg. Mix in two cups of flour while mixing until smooth.
After that, mix the remaining 2 cups of flour, until the dough is combined and easy to handle. You can do this with your hands or use the dough hook attachment of your stand-up mixer, which is what I did. It took about 5 minutes!
The dough will be smooth and elastic-like. Coat a large bowl with a bit of oil, place the dough ball in the bowl, and turn it over a few times to make sure it’s coated in the oil.
Cover the bowl and let the dough rise in a warm place until it has doubled in size. This will take about 90 minutes.
Next, on a large surface dusted with flour, roll the dough ball into a large rectangle.
Using a rubber spatula, spread the softened butter over the top of the entire rectangle. Mix sugar and cinnamon together and dust over the top of the butter.
Starting at one of the longest sides of the rectangle, roll the dough, pinwheel style into one long tube.
Next, using a sharp knife to slice the “tube” lengthwise all of the way through, and turn the cut edges outward, exposing the layers inside. You’re basically slicing the tube in half.
Then, pinch the bottom ends together and carefully begin crossing the sides over one another to create the twist.
Coil the twist into a circle.
In the meantime, grease the bottom and the sides of a springform pan.
Next, place the bread into the springform pan. (Tip: Remove the sides of the pan and “slide” the bottom under the dough, then replace the sides. It’s so much easier than trying to lift it.)
Cover the pan with a slightly dampened towel and allow it to rise for another 30 minutes or so.
Preheat oven to 375° Fahrenheit.
Bake the bread for about 25-30 minutes, or until the center is baked and the top is golden brown.
Finally, cool on a baking rack. Dust with powdered sugar before serving, if desired.
Notes and Tips for This Cinnamon Bread
- It’s very important the temperatures for the water and milk are precise for proofing the yeast. Make sure you have a kitchen thermometer to make sure the milk remains between 105°F-115° and the water is at 105°F.
- Scald your milk on the stove for the best outcome. Then, cool to lukewarm temperature.
- The yeast is fully proofed when there is a creamy foam layer on the surface of the yeast and water.
- After baked, store in an airtight container in the refrigerator. If not eating within a couple to a few days, then freeze it!
LOVE IT? PIN IT!
Don’t forget to pin this recipe to your Pinterest board to save it for later!
Isn’t my board so cool? It was a gift from my dear friend, Julie, at Hostess at Heart!
10th Anniversary Celebration Giveaway
This recipe is part of my featured recipes in honor of my 10th Anniversary celebration! This rose bread recipe was perfect for sharing my love of fresh flowers. Truly one of my favorite things!
During the covid lockdown last year, I dealt with some pretty unflattering depression. I am sure that I wasn’t alone, but I started buying myself a little grocery store bouquet when I would make my weekly trip, keeping fresh flowers on my kitchen counter at all times.
As they dried out, I would pick them apart, saving what I could and adding them into little vases throughout my house to add some cheer. It’s a practice that I have managed to keep up with for almost a year.
If I send flowers to someone, I always send them from Bouqs. From the first time I ever received a bouquet from them, I was hooked. The flowers are freshly cut and sent by FedEx to your door.
I love the little card that tells about the farmer that grew them, and hearing where they came from. So, for this giveaway, I knew that I wanted to share my love of fresh flowers with one lucky winner.
The winner will have a Bouqs bouquet of flowers shipped right to their door from me, to brighten their home and surroundings. (flowers will be different than those shown above, but equally as pretty!)
The winner will also receive one of my limited edition t-shirts! I am giving away 11 gifts in all, ($1500 value!) including a KitchenAid mixer! You can read all about the gifts and enter to win here on this blog post, or you can enter right here!
ENTER TO WIN ALL of the PRIZES HERE
Other Baked Recipes You’ll Love
- Lemon Sweet Rolls (pictured above)
- Polish Donuts (Pączki)
- Pull-Apart Bread
- Cinnamon Pull-Apart Bread
- No-Knead Crusty Dutch Oven Bread
I can almost smell it! Let’s bake some Russian Rose Bread!
- FOR THE DOUGH
- 1 package (1.4 ounce) dry active yeast
- 1/2 cup lukewarm milk (between 105 and 115 degrees F) ** SEE Notes
- 1/2 cup warm water (110 degrees F)
- 1/3 cup butter, softened
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 egg, room temperature, slightly beaten
- 4 cups flour (divided)
- powdered sugar for dusting, if desired
- FOR THE FILLING
- 1 stick (1/2 cup) butter, softened
- 1/2 cup sugar
- 1 Tablespoon cinnamon
- Heat milk in a saucepan. Scald the milk, don't burn. Remove from heat and cool until lukewarm.
- Dissolve the yeast in warm water in a large bowl. Whisk to combine, and let proof for at least 5 minutes.
- Add in sugar, salt, butter warm milk and egg. Mix in 2 cups of the flour, mixing until smooth.
- Mix in the remaining 2 cups of flour, until dough is combined and easy to handle. (you can do this by hand or use the dough hook attachment of your mixer, which is what I did. It took about 5 minutes)
- The Dough will be smooth and elastic-like. Coat the bowl with a bit of oil, Place the dough ball in the bowl, turning it over a few times to makes sure it's coated in oil.
- Cover the bowl and let the dough rise in a warm place until it's doubled in size. (about 90 minutes)
- On a large surface, dusted with flour, roll the dough into a large rectangle.
- Using a rubber spatula, spread the butter over the top of the entire rectangle. Mix sugar and cinnamon together and dust over the top of the butter.
- Starting at one of the long sides of the rectangle, roll the dough, pinwheel style into one long tube.
- Using a sharp knife, slice the "tube" lengthwise all of the way through, and turn the cut edges outward, exposing the layers inside.
- Pinch the bottom ends together and carefully begin crossing the sides over one another to create the twist.
- Coil the twist into a circle.
- Grease the bottom and the sides of a springform pan.
- Place bread into the springform pan. (tip: remove the sides of the pan and "slide" the bottom under the dough, then replace the sides. It's so much easier than trying to lift it.)
- Cover the pan with a slightly damp towel and let it rise for another 30 minutes or so.
- Preheat oven to 375 degrees.
- Bake for about 25-30 minutes, or until the center is baked and the top is golden brown.
- Cool on a baking rack. Dust with powdered sugar before serving, if desired.
**Scald the milk on the stove, then cool to lukewarm temperature.
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Amount Per Serving: Calories: 310Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 175mgCarbohydrates: 53gFiber: 2gSugar: 19gProtein: 5g
Please note that nutrition is not guaranteed accurate.