Cinnamon Lattice Bread
This cinnamon lattice bread is a less messy alternative to cinnamon rolls that is great for serving as a dessert when you have guests over! Just cut it into squares, set it out, and let everyone dig in.
You can serve them with a light and delicious cream cheese frosting (recipe included), or skip the frosting for more of a breakfast bread. Although who am I kidding, I definitely ate this in the morning even with the frosting - cream cheese is a breakfast item, so cream cheese frosting counts as an acceptable part of breakfast, right?
The unfrosted lattice a a wonderful showstopper to bring out, but I promise your friends will still be impressed even if it's already been covered in cream cheese frosting.
This lattice bread is assembled by sandwiching filling between alternating layers of dough, cutting the dough into strips and then turning those onto their sides. Turning the strips onto their sides is what allows those beautiful stripes of filling to show through. For a quick visual guide on how to assemble this, check out the video to see the different steps involved in bringing this lattice together.
When you weave your dough into a lattice, don't try to squish the strands in too close together - they'll be sitting for a second prove before going into the oven, and then they'll puff up even more while they bake!
In the picture above, I've already tucked the ends of the strands of dough under slightly. This isn't required, but it does give your finished lattice more of a square look.
Serves 16-25 (depends how big you want to cut the pieces!)
For the dough:
3/4 cup warm milk (110 degrees F)
1/4 cup granulated sugar, divided (1 tbsp + 3 tbsp)
8 g active dry yeast (one packet)
300 g bread flour
130 g almond flour
1 tsp salt
1 egg, room temperature
60 g (1/4 cup) unsalted butter, melted but not hot
For the filling:
30 g (2 tbsp) unsalted butter, melted
1 tbsp granulated sugar
1 tsp unsweetened cocoa powder (optional)
1/2 tsp cinnamon
1 tbsp milk
For the cream cheese frosting (optional):
115 g (1/2 a brick) cream cheese, room temperature
60 g (1/4 cup) unsalted butter, room temperature
120 g powdered sugar
1/2 tsp vanilla extract1 tbsp milk
Warm milk to 110F/43C by heating in the microwave for 15 seconds at a time, stirring and checking the temperature each time (takes me about 1:15).
Stir 1 tbsp sugar into the milk, then sprinkle in the yeast and stir. Let yeast sit for 10 minutes to foam up. If the yeast doesn’t foam up, your milk may not have been warm enough - you can try to solve this by setting up a Bain Marie with warm tap water under your bowl with the yeast and letting the yeast sit for another 10 minutes. If the yeast still doesn’t foam up, you’ll need to start over.
While the yeast blooms, in a separate bowl combine bread flour, almond flour, remaining 3 tbsp of sugar, and salt. Mix together then set aside.
After the yeast has had a chance to foam up, transfer to stand mixer bowl (if not already in it) and add in the egg. Mix on low speed with dough hook attachment until well combined.Add in flour mixture and melted butter. Mix on low speed until ingredients are well blended (about 2-3 minutes) then increase to next speed and continue mixing for another 5-6 minutes. Dough should remain slightly sticky. If you’re doing it by hand, knead for about 8-10 minutes on a floured surface.
Oil a large bowl (using a flavourless oil like canola) then transfer dough into oiled bowl. Use your hands to get some of that oil onto the top surface of the dough so it doesn't dry out. Cover the bowl with plastic wrap then set aside in a warm place (or just out on the counter) to proof for 1 to 1.5 hours. Dough should double in size.
While the dough proves, make the filling by stirring together sugar, cocoa powder, and cinnamon in a small bowl.
Line a baking sheet with parchment paper and set aside.
After the dough has doubled in size, punch it down then transfer to a floured surface and roll out into a 16x12 inch rectangle.
Spread some of the melted butter over the lower 2/3 of dough. Sprinkle half of the filling mixture evenly over middle third of dough, then fold up the lower 1/3 of the dough so it covers the cinnamon filling. See video above for a visual on how to do this.
Spread remaining butter over the remaining exposed dough, then sprinkle filling over the folded portion of the dough. Fold final 1/3 of dough over top of this so that you now have layers as follows: dough, filling, dough, filling, dough.
Gently lift dough and rotate it 90 degrees (it will stretch a bit, that's fine), then gently roll the dough out.
Trim off ends if desired (they will have less filling) then cut dough length-wise into 4 long strips. Cut across the half way point of all 4 of those strips so you now have 8 strips of dough (4 on top and 4 on the bottom). Finally, cut each of those strips in half length-wise again. You should end up with two rows of 8 strips of dough.
Gently rotate one strip of dough onto its side so that the stripes of filling are visible, then use your fingers to flatten that down a bit. Transfer strand of dough to prepared baking sheet while gently stretching out the dough. It should not get quite as long as the original sheet of dough that you cut, but about 2/3 of that length. Repeat with remaining 7 strips from one of the rows of dough, leaving a bit of space between each strand of dough.
Gently fold up alternating strands of dough on your baking sheet at their half way point, then prepare one of the remaining strands of dough so that the stripes of filling are visible and transfer that strand of dough (again, gently stretching it out) over the unfolded 4 pieces of dough on the baking sheet. This is the beginning of the lattice - check out the video above for a visual.
Unfold the strands of dough over the newly placed piece, and then fold back the strands that were covered at the end of the last step. Continue the lattice in this manner, using 4 strips to work nearly to the edge. Rotate your baking sheet and repeat on the other half of the dough strips to continue the lattice.
Once your lattice is assembled, tuck the ends of the strands under slightly (optional).
Loosely cover with plastic wrap and let rise again for 30 minutes. Alternatively, if you're preparing this for breakfast you can put it into the fridge overnight for a slow rise, and put it out onto the counter for 30 minutes before putting it into the oven.
Preheat oven to 350F.
Prepare egg wash by lightly beating together egg and milk.
Remove plastic wrap and use a pastry brush to apply egg wash over top of the lattice.
Bake for 18-20 minutes. You may need to cover the edges with tin foil after 15 minutes to avoid the outer edges burning.
Allow lattice bread to cool on a wire rack for at least 30 minutes before frosting.
To make cream cheese frosting, cream together butter and cream cheese, then add powdered sugar, vanilla extract, and milk and mix until well combined.