Braided Cinnamon Danish {Homemade Laminated Dough}

When weekend company comes to town, I like to make a special breakfast treat like this spectacular Braided Cinnamon Danish with Homemade Laminated Dough.Braided Cinnamon Danish with Laminated Dough | An exquisite breakfast treat

Braided Cinnamon Danish with Homemade Laminated Dough

My brother-in-law was visiting from Green Bay to bring our son his extra lawn mower, and I planned to make a braided cinnamon danish. I wanted an over the top breakfast. Unfortunately, we were in the middle of a September heat wave and my kitchen was warm to say the least. It was not an ideal day to laminate the dough.

For those of you who do not know the process, softened (and mine was very soft!) butter is spread over a rectangle of yeast dough, then the dough is folded over the butter, rolled thin, then folded and chilled. This process is repeated 3 times, making an exquisite, tender, buttery dough. Puff pastry is also a laminated dough.  So just imagine how tender and buttery this cinnamon danish dough is!

Though Bill and his brother thought the sub-par braided cinnamon danish was outstanding, it was not my finest baking moment. I had to make it again, in a cooler kitchen, so I could share it with you.

Braided Cinnamon Danish with Laminated Dough | An exquisite breakfast treat


Braided Cinnamon Danish {Homemade Laminated Dough}

Serves 10     adjust servings

Prep Time 1 hour
Cook Time 30 mins
Total Time 1 hr 30 mins



Laminated Dough

  • 1/2 cup warm milk (110 degrees)
  • 1 envelope active dry yeast (2 1/4 teaspoons) I use Red Star Yeast
  • 2 1/4 cups flour (plus more for dusting the work surface)
  • 1/4 cup sugar
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cardamom
  • 2 sticks (1/2 pound) butter), at room temperature, cut into tablespoons
  • 1 egg
  • 1 egg yolk


  • 1/4 cup sugar
  • 3 tablespoons brown sugar
  • 1 tablespoon cinnamon
  • 3 tablespoons butter, at room temperature


  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/2-3 tablespoons hot water, depending on how thin you want your glaze


  • In a small bowl, sprinkle the yeast over the warm milk. Stir and let sit about 5 minutes, till bubbles are visible. Using a stand mixer with a dough hook, combine flour, sugar, salt, cardamom and 2 tablespoons of the butter. Beat on low till the butter is incorporated and dough looks like corn meal, about 3-4 minutes. Add milk mixture and mix till dough comes together. Add egg and yolk and mix till just combined, 2-3 minutes. Don't over-mix.
  • Gently knead bread on a lightly floured surface till a smooth ball is formed, about 30 seconds. Wrap in plastic, and refrigerate for at least 2 hours or overnight.
  • On a lightly floured surface, roll dough into a 18 x 10 inch rectangle. Try to keep corners square. With the short side facing you, disperse the remaining butter over the top 2/3 of the dough. Fold the unbuttered bottom third up over half the buttered dough. Then make a second fold to seal in the butter (like folding a letter to stuff an envelope).
  • Roll the dough out again to a 18 x 10 inch rectangle, then fold the dough again as above. Wrap in plastic and refrigerate for one hour. This folding and rolling is considered the "first turn." Repeat the rolling and two more times, making sure to refrigerate for an hour between all turns. After the last turn, wrap well in plastic and refrigerate at least 4 hours or overnight.
  • When ready to bake, bring dough out to sit out at room temperature for about 15 minutes. Preheat to 350º.
  • Make filling by mixing softened butter, sugars and cinnamon. Roll out dough to a 18 x 10 inch rectangle. Place filling down center third of dough. Slice dough into strips from outer edge to filling at about 1/2 inch intervals. Do one side, then repeat in a similar fashion on the other side. Fold strips over filling, alternating sides to make a crosshatch pattern.
  • Place danish on a parchment lined baking sheet. Bake about 30 minutes, till puffed and browned.
  • Make glaze by combining ingredients, adding hot water till desired consistency is reached. Drizzle over cooled danish. 


Recipe Notes

Recipe adapted  from Martha Stewart, John Barricelli, and Dorie Greenspan.

Nutrition Facts
Serving Size 2 slices
Amount Per Serving As Served
Calories 435kcal Calories from fat 231
% Daily Value
Total Fat 26g 40%
Saturated Fat 16g 80%
Transfat 1g
Cholesterol 96mg 32%
Sodium 246mg 10%
Carbohydrate 48g 16%
Dietary Fiber 1g 4%
Sugars 25g
Protein 5g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Braided Cinnamon Danish with Laminated Dough | An exquisite breakfast treat
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  1. This would be a hit at our home. It looks awesome, Liz.

  2. It looks so perfect and so professional!

  3. Spectacular!!! I’ll take two to go please:@)

  4. Gorgeous braid Liz, no wonder Bill loved it! I can only imagine where your sub-par bar lies…haha! I love laminating doughs, which puts me in the cuckoo section I imagine…

  5. That looks just like it came from the most expensive bakeries I would pay alot for this perfect yeast braid wow perfect Liz Bravo!

  6. This braided danish is beautiful, Liz! I have never tried laminating before but it sounds like it’s worth the effort!

  7. Oh my word! This looks spectacular and I’m quite sure it was impressive! Such a beautiful job of drizzling too! Thanks for the tip of drizzling high!

  8. YUM!!! I love breakfast pastry — and cinnamon is always a perfect choice!

  9. Looks wonderful Lizzy!!! xoxox

  10. Beautiful braid, Liz! This is such a wonderful treat!

  11. oh my goodness this looks DIVINE! i am literally drooling over here, great recipe 🙂 xo

  12. That looks amazing! those layers! I need to give this recipe a try.

  13. Looks spectacular! Any chance of a video of the process to see what you actually do? Never attempted anything like this ever!!

  14. Sheree Ferguson says:

    (((HELP))) when I was a kid back in the 1960’s. There were a couple neighborhood bakeries where we lived in Louisville KY. They sold this long John sort of, I’m guessing was a yeast, pull apart type donut or bread. The dough part was yellowish in color. It was baked in a block of 6 pull apart sections. About the length of a long John. But all 6 were together. There was cinnamon between the folds where it pulled apart. You could get them either iced with chocolate, or a white icing sprinkled with chopped peanuts. I have no idea what they were called. And have a hard time explaining what i can see in my mind’s eye. People from the neighborhood know what I am talking about, but no one knows the name. A couple said they are called a Kuca. But when I look that term up on the internet for the recipe, the picture is not what I am talking about or looking for. If anyone can help me to find out the name or have a recipe for this item, I would greatly appreciate it. I now live in Florida and the only donut shops that are around here are Dunkin donuts, or the bakery shop in the grocery store. Winn Dixie, Publix. This donut / cake / pull apart chocolate covered yummy thing is driving me crazy trying to find the recipe and the name. Please help if anyone knows. I want to be able to make this. For it has been probably 35-40 years sense these neighborhood bakeries have gone out of business.


  1. […] Braided Cinnamon Danish – That Skinny Chick Can Bake […]

  2. […] Click here for the laminated dough recipe.Homemade Cinnamon Danish  PrintPrep Time 1 hourCook Time 30 minsTotal Time 1 hour 30 mins Make this special breakfast treat, a braided cinnamon danish made with homemade laminated dough.Author: Liz BergRecipe Type: BakingServes: 10 servingsIngredientsLaminated Dough […]

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