Estonian Kringle - Cinnamon Braid Bread

Estonian Kringle - Cinnamon Braid Bread

Watch the video for this recipe:

I saw this Estonian kringle about an year ago and as I like bread challenges I knew the time will come to give this beauty a try. 

It's an easy recipe, with common ingredients yet soo delicious and soo tempting. The smell in the house while baking is divine. Hardly could someone resist this rich and buttery, mouth-watering cinnamon wreath. The interior is soo soft with crusty top, makes it perfect for breakfast or even for holiday season. 
You can change the filling, use cocoa powder, or only grounded walnuts or almonds, grounded poppy seeds may work as well, but always make the filling with butter. The butter between layers of dough will make a soft interior to this bread. 
You definitely have to give this a try, it's all worth it.
Related Recipes:
Recipe adapted after Justlovecookin
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  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp (2g) salt
  • 3/4 cup (180ml) lukewarm milk
  • 1 tbsp (15g) sugar
  • 15 g fresh yeast (1 envelope active dry yeast)
  • 2 tbsp (30g) melted butter
  • 1 egg yolk
  • Filling
  • 1/4 cup (50g) softened butter
  • 4 or 5 tbsp (60-75g) sugar
  • 3 tsp (9g) cinnamon
  • 3 tsp grounded almonds, optional
  1. In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in  the lukewarm milk and then add the egg yolk and melted butter.
  2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.
  3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
  4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
  5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches. (I've made it smaller but it would have been better to make it of 18 inch).
  6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.
  7. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.
  8. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
  9. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
  10. Serve it warm as it is or with your favorite topping. It is gorgeous.:)
Estonian Kringle - Cinnamon Braid Bread-1
Estonian Kringle - Cinnamon Braid Bread-2
Estonian Kringle - Cinnamon Braid Bread-3
Nutrition facts All kringle - Calories:1,586, Fat:31.1 g, Saturated Fat:16.8g, Unsaturated Fat:0.0 g, Carbohydrates:289.5g, Sugar:64.0 g, Fiber:14.4g, Protein:38.0 g, Cholesterol:271 mg, Calories from Fat 280, Sodium 1348 mg,Vitamin A 19%, Vitamin C 1%, Calcium 15%, Iron 92%,Nutrition Grade B+, Daily Percent Values are based on a 2000 calorie diet
On February 14, 2013 at 08:10 am, Husband said...
My taste buds are in erection!
On February 14, 2013 at 09:05 am, Ana Maria Ciolacu - Just Love Cookin said...
Supeeeeerr ! Ce frumos ti-a iesit !! <3 Ma bucur ca ti-a placut si tie. :) Pups.
On February 14, 2013 at 10:43 am, Kayle (The Cooking Actress) said...
This is not only gorgeous but looks just as delicious!!!
On February 14, 2013 at 01:22 pm, Rosa said...
A beautiful braid! Extremely tempting. Cheers, Rosa
On February 14, 2013 at 05:31 pm, Michelle @amourbeurre said...
On February 15, 2013 at 06:03 am, Gourmantine said...
Now that is a perfect braid for a good weekend breakfast :)

Thank you, it is delicious indeed, last time I did it I doubled the recipe:) to make sure we all have enough :P

On February 15, 2013 at 07:51 am, sally @ sallys baking addiction said...
This braided bread is just GORGEOUS! I've been wanting to make a bread like this for a few months now. We always have a bread like this around Thanksgiving time. :)
On February 15, 2013 at 06:07 pm, JulieD said...
wow this looks gorgeous!! I love braided bread and this kicks it up like 20 notches!
On February 16, 2013 at 10:49 am, pia said...
Thank you for superb ingredient. Freezing lasted therefore attained fabulous: -) Excellent blog page utilizing treat excellent recipes ourselves if you're involved. I have a blog with cake recipes myself if you are interested. You can find it at
On February 17, 2013 at 08:01 am, safa said...
Amazing recipes....

Thank you for your comments, I just wanted to leave a comment to your chapatti recipe but didn't find the post comment option:) 

On February 17, 2013 at 05:10 pm, Roxana | Roxana's Home Baking said...
A beautiful wreath. I love cinnamon bread but don't think I'll have the patience to make it as beautiful as yours, too pretty to eat!
On February 18, 2013 at 01:58 pm, cakewhiz said...
i love making my own breads and when they look as pretty as yours all braided into a wreath, i want to make them even more! i can already imagine how much i am gonna love this bread with my cup of latte....mmmmmmmmm!
On February 21, 2013 at 11:10 pm, Nami | Just One Cookbook said...
Simply gorgeous!! I didn't know how you twist the dough to make it so pretty. It was so fun to watch you prepare this bread!
On February 24, 2013 at 05:49 pm, MJ said...
This is so pretty and I love cinnamon rolls. Thanks for the inspiration :) I made something similar (not as pretty as yours though) but with ready made puff pastry. Nice crunch to it but it's still nice to have a soft bun. I'm rather impatient to make my own dough.
On February 26, 2013 at 08:26 pm, Liz said...
Made this earlier tonight. I had to double the cinnamon-sugar mix since I didn't have enough for the inside and outside, but the result was delicious! Soft in the middle, a nice crunch on the outside, and it's so darn pretty too.
On March 02, 2013 at 09:09 am, Liz said...
We'd love to have you join us on #Twelveloaves...if you bake another holiday bread in March, just add your link (make sure to mention TL in your post). And if you'd like to be a monthly contributor (no obligation to post every single month), then click on the TL logo to take you to Cake Duchess who organizes our themes. LOVE this bread!!! Lora said she hated to remove your beautiful bread!
On March 09, 2013 at 06:51 pm, stella said...
I was wondering...if you don't have the yeast available, can you still make it sans yeast?

I don't think you can make this recipe without yeast, they wouldn't grow and get too hard. If a recipe requires for yeast it means you can not use something else instead. 

On March 27, 2013 at 12:47 pm, Eliza said...
Looks gorgeous! I'm just curious if you have an estimate on how many a single recipe serves. Thanks!

Hmm. I would say 3 people,  it is good and it's hard to resist to only a slice:)

On December 05, 2013 at 08:49 pm, Hazel Pethig said...
I have to try this! It looks delicious.

It is delicious and easy to make. Once you make it you will want to keep doing it:) at least in my case it is like this:)

On December 12, 2013 at 12:30 pm, Susan said...
WOW! I've been looking for a recipe that features Cinnamon & this is it! Great tutorial on braiding & shaping. Just lovely.
On December 18, 2013 at 10:01 pm, Charlotte said...
These look delicious. Could we freeze them (cooked / uncooked)? thank you

I am sure this can be freezed cooked or uncooked. Didn't try yet but I read that others did and worked fine. Let me know if you try. 


I would rather freeze them cooked:) 



Just wanted to let you know I have frozen it cooked and turned to be great when we served it, as if it was baked the same day.

On February 16, 2014 at 09:57 pm, Alyssha said...
This is a great recipe!!!! I loved every bit of making it :) I can't wait to make it for my Estonian in-laws who are visiting from Tartu in Estonia. My mother in-law Katerina, usually makes it in a more traditional way, but this is a nice, simple version, which tastes amazing!!!! My hubby loved every bit of it. Thanks home cooking adventure. Can't wait to make more of your recipes :)

I am so glad you loved this. It's one of my favorite recipes too. Hope you will try some other recipes, let me know if you do. Some new ones are waiting to be posted, so stay around:) Have a nice day.

On March 11, 2014 at 02:29 pm, Gail said...
Hi! Question: I have never proofed yeast in this fashion of mixing it with butter and egg yolk. I have always used warm water and a bit of sugar, waited for it to proof and then added to my flour mixture. Your opinion. Plus, I use dry yeast, not what you have written in your recipe. Thanks.

You can actually dissolve the dry yeast  in  some warm milk and sugar, wait a little, and only after it dissolved well add the rest of the milk, melted butter and egg yolk. It should work just fine. Let me know if you try this.. we really love this recipe. 

On March 21, 2014 at 01:29 pm, Yvonne (Bread Fun) said...
Great website Home Cooking Adventure. This how I feel about baking a great adventure. I never know how my recipe will turn out. I am getting better each day with my baking. I am learn so much. I like your cinnamon braid bread it looks mouth watering and irresistible. Nothing in the world taste better to me than a tall glass of cold milk to go with it. A pair made in heaven. "Delicious"

Thank you Yvonne for your nice words. I really love baking, so if any questions don't hesitate to ask me. Let me know if you try any of my recipes. Have a nice day :) 

On October 12, 2014 at 09:54 am, Hanaa said...
Absolutely gorgeous. Thank you so much for the video tutorial and the step-by-step pictures. It was very helpful!
On October 12, 2014 at 11:21 am, Hanaa said...
I just posted my blog post and referenced this blog post of yours for the awesome tutorial and step-by-step pictures :o) Thank you!!
On October 30, 2014 at 01:50 pm, Timi said...
It looks fantastic! Yummy!!!
On December 17, 2014 at 08:14 pm, Kiersten said...
I love this bread so much!!! I have made this since I was 12 I wish I would have done this a lot earlier I have made this bread about 5 or 6 times already and everyone that try's it is so happy and wants to know every thing about it!!! Can you make more recipes like this with the cinnamon because my family loves it... Also thanks for the recipe because I'm making it for Christmas in about a week or so.

So glad to hear that Kiersten - I was thinking to make it for Christmas as well :)  I will try adding more recipes with cinnamon.. have you seen the cinnamon rolls I've already posted?  Also you might like these recipes as well:

Hop to hear from you soon :)

On February 28, 2015 at 06:38 pm, Lai Ki said...
Hi! I was wondering when you say "2 1/4 cups of flour"does it mean bread flour or all purpose flour? I'm giving this a try tomorrow because it looks so good but I don't want to mess up.

I used all purpose flour in this recipe, I use bread flour only for salted, sandwiches type of bread recipes. For sweet breads I always use all purpose flour. Let me know when you try it out:)

On April 04, 2015 at 05:12 am, Sakkira said...
Hi... I tried it out yesterday and turned out really well... It looks good and tastes good.. Everybody loved it.. So wanted to thank you.. Thanks a lot.. :)

So happy to hear that:) Thank you for your comment :)

On May 26, 2015 at 06:07 am, Louise said...
Hi, I made this for my flat mates at university, it went down an absolute treat, it's our new favourite thing to bake, so thank you ever so much it's a fantastic recipe!

Oh.. so glad to hear that Louise.. thank you for writing me back with a review. :) 

On June 24, 2015 at 12:31 am, Crazygoangirl said...
Tastemade led me to your site and boy am I glad! I have minimal baking skills and when I do bake it's mostly coz baked goods make for some great pictures ;) I love photography! This seemed simple enough and so pretty and although my finished product was far less perfect-looking than yours - it tasted fabulous and did make for some pretty pictures! Thank you for sharing :)

So glad you enjoyed this recipe:) Send me some photos on facebook :) Would love to see it

On September 02, 2015 at 07:38 pm, Anna Bee said...
Hi, I was wondering about an overnight fermentation in that I could mix the dough, shape the braid and then have the overnight fermentation count as the first rise. Do you think that would work? I want to prepare it the night before, I don't know if I should just let it rise overnight in the fridge and then assemble and bake in the morning. Thoughts?

I would just let the dough overnight and then assemble in the morning as it goes fast. I am afraid it will break it's shape if made too earlier.

On October 30, 2015 at 04:10 pm, Christina said...
Hello Going to try this recipe tomorrow. It looks fab. I just wanted to ask - do I use bread, strong, plain or self raising flour. ?? I always get confused with what flour to use for what !!!! Thanks Christina

Sorry for the late answer.. plain flour is fine for this recipe.. All purpose flour.. Every time I use the term flour I mean "all purpose" flour.. if other type of flour is used I usually mention.. hope you tried this out.. really worth the effort

On December 19, 2015 at 04:50 pm, Orchid64 said...
This is a fantastic recipe and makes a beautiful result. It's amazing how easy it is for such a sophisticated outcome. I have made two cinnamon versions and today I made a chocolate one (which looks a fright, but I'm sure will taste great) and a marzipan one (which looks gorgeous). Thanks for sharing!

I am so glad you enjoyed the recipe:) The marzipan one sounds incredible.. I really love marzipan.. I will try it too:)

On January 03, 2016 at 02:06 pm, Jess said...
Amazing recipe! Had it for Christmas breakfast and it was such a winner :) nothing says Christmas like the smell of cinnamon!thanks for the yummy recipe!

Yes.. this kringle is amazing.. the smell while baking.. so glad you tried this out for Christmas

On February 22, 2016 at 02:13 am, planet said...
hi, could you please include the measurments in grams? thanks :)
On March 18, 2016 at 01:52 pm, Bernadette said...
What would the diameter of this beautiful creation be after it's baked?
On March 30, 2016 at 05:08 pm, Fudge said...
What time of flour do we use? Can we use bread flour?
On June 08, 2016 at 02:46 pm, Velina said...
Can you give the all ingredients in grams and ml ? It's really difficult for me, because in Bulgaria, we con't use measuring units like cup and tsp! Thank you!
On June 27, 2016 at 10:56 pm, Andrea said...
Have you ever tried to add apples to this recipe?
On July 14, 2016 at 05:20 pm, Summersmum said...
Rainy day with nothing to do . . .stumbled across your blog and my daughter and I were inspired! This bread is not only beautiful but easy, (we did the dough in the bread maker) and it came out perfect. Best part is it's not sickly sweet with just a "hint' of cinnamon and sugar. Thank you for the fantastic, detailed and easy to follow videos. Can't wait to try your raspberry vanilla cake this weekend :)
On October 18, 2016 at 05:45 pm, Maria said...
Hi! How many grams is your cup flour and how many grams is milk and butter Thanks!

My cup , the US cups has a capacity of 240 ml. This cup has 125g flour, 240 ml milk and 226g butter. 

On November 11, 2016 at 04:00 pm, Kim said...
Do you think this would freeze well?
On May 01, 2017 at 01:52 pm, Ric said...
Hi, I had bookmarked this recipe for a while before I tried it out. I knew about Kringles from Tallinn, and what can ever go wrong with yeast dough sugar, butter and cinnamon? The Kringle has immediately been labeled a classic and will be made often, I promise... Today, I made two. I'm just waiting for the second to be finished -- to bake I mean. Thanks for this.
On March 21, 2018 at 07:55 pm, Ines said...
Hi, can you freeze the dough to bake it another day?

Hi Ines.

I never freezed  the dough.

On May 31, 2018 at 05:03 am, Health said...
Amazing, it looks really delicious, cant wait to taste it. Thank you for sharing it with us.
On October 29, 2018 at 03:31 pm, Tonya said...
A few questions: The printed recipe and the tutorial differ on ingredients and amounts. the tutorial states to use 2 Tbsp of melted butter in the dough and the recipe says 1/8 cup. The filling in the tutorial has 3.5 Tbsp of softened butter and the written recipe calls for 1/4 cup. So, since my bread turned out flat, I'm wondering which one you used or if it matters and I have something else to blame? Also, how much water are you dissolving the yeast and sugar in? It didn't call for water so I dissolved it in the milk. Have you braided it and then let it rise, like a cinnamon roll? It tasted delicious but didn't hold up while cooling

yes.. at the beggining of our video production we used only the US measurements and then we tried to convert them to metric measurements as well.. as it was required... so.. indeed... 2 tbsp of butter  is the same amount as 1/8 cup as both are around 28-30g. 3.5 tbsp butter is around 50 g and 1/4 cup butter is 56g... so it's quite the same thing... the amount of butter used with 5 g more or less wouldn't have changed the results too much.. I dissolved yeast in all the milk required,  3/4 cup (180ml). After braiding I baked it immediately.. didn't let it rise again. Hope that helps.. :) and hope you'l try it again

On January 26, 2020 at 10:50 pm, Alisha Ross said...
I have been reading out many of your stories and i can state clever stuff. I will definitely bookmark your site.
On February 07, 2020 at 01:04 am, Rose Martine said...
Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!
On March 30, 2020 at 02:21 am, Amy said...
I made a double batch yesterday and it turned out amazing. One kringle was cinnamon and the other was a cocoa hazelnut. The dough is delightfully soft and buttery, definitely will make these again.
On July 01, 2020 at 09:21 am, Kamil Herbal said...
These look delicious. Thank for sharing. By Barhami
On May 26, 2021 at 03:11 pm, Enrico said...
Family and friends loved it. I thought it was a bit like dried bread with cinnamon sugar however. Next time I will make the dough wetter. What do you think ??
On July 14, 2021 at 07:16 am, Joseph Donahue said...
I don’t have kids yet but im still obsessed with these, meat, cheese and pasta, how can you go wrong.
On September 09, 2021 at 08:04 am, Sheet said...
These look delicious. Thank for sharing. By

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