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Sticky Cinnamon Brown Sugar Breakfast Ring Recipe

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4.2 from 36 reviews

This sticky cinnamon brown sugar breakfast ring is a delightful, braided pastry that combines soft dough with a rich cinnamon brown sugar filling, baked to a golden perfection and topped with a sweet, sticky syrup. Perfect for a cozy morning treat or brunch, it offers a harmonious blend of buttery, sweet, and warm cinnamon flavors in every bite.

Ingredients

Dough

  • 1 batch dough (refer to linked dough recipe)

Filling

  • ¾ cup butter, softened
  • 1 cup brown sugar
  • 2 tsp ground cinnamon

Syrup

  • 1 cup brown sugar
  • ½ cup water
  • 2 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Prepare dough: Make the dough according to the referenced recipe instructions, ensuring the dough is properly kneaded and allowed to rise fully for best texture.
  2. Make the filling: In a bowl, thoroughly mix softened butter, 1 cup brown sugar, and 2 teaspoons ground cinnamon until combined into a smooth, spreadable mixture.
  3. Preheat oven and prepare baking sheet: Set the oven to 180ºC (350ºF) and line a baking sheet with baking paper for easy cleanup and to prevent sticking.
  4. Roll out dough: Once the dough has risen, roll it out on a floured surface to approximately 2 centimeters thickness. Even thickness is important for uniform baking.
  5. Spread filling and shape ring: Spread the cinnamon brown sugar butter mixture evenly across the rolled dough. Then carefully roll the dough into a tight coil. Trim the edges, then make a slit lengthwise down the coil. Braid the two halves together, forming a neat braid, then pinch the ends together forming a continuous ring shape.
  6. Bake the ring: Place the shaped breakfast ring on the prepared baking sheet and bake in the preheated oven for 35-45 minutes or until the ring is golden brown and cooked through.
  7. Prepare the syrup: While the ring bakes, combine 1 cup brown sugar, ½ cup water, 2 teaspoons cinnamon, and a pinch of salt in a saucepan. Bring to a gentle boil and let simmer for about 10 minutes, allowing the syrup to thicken slightly.
  8. Finish and serve: Once the breakfast ring is baked, remove it from the oven and immediately brush generously with the warm syrup to give it a sticky, glossy finish. Let the ring cool for about 15 minutes to set the syrup before slicing and serving.

Notes

  • Ensure the dough is well-risen before rolling for a light and fluffy texture.
  • Use softened butter for easy spreading of the filling.
  • The syrup can be made ahead and gently reheated before applying.
  • Serve warm for the best flavor and texture experience.
  • Leftovers can be stored covered at room temperature for up to 2 days and reheated slightly before serving.

Find it online: https://justsosavory.com/sticky-cinnamon-brown-sugar-breakfast-ring-recipe/