Cinnamon-Kissed Butter Braids

Method

1. In a microwave-safe bowl, combine the sour cream, 1/2 cup sugar, 1/2 cup butter, and 1 tsp salt. Microwave on high until the butter melts, about 45 seconds, then stir until smooth. Let cool slightly.
2. In the bowl of a stand mixer, combine the warm water and yeast. Let stand for 5 minutes until foamy. Add the slightly cooled sour cream mixture, the eggs, and 4 cups flour. Mix on low speed until a soft dough forms.
3. Cover the bowl with plastic wrap and refrigerate for at least 8 hours (or overnight).
4. While the dough chills, prepare the filling: In a medium bowl, mix together the melted butter, 3/4 cup sugar, 3/4 cup brown sugar, 9 tablespoons flour, and 2 tablespoons cinnamon until well combined. Set aside.
5. Turn the chilled dough out onto a floured surface. Divide it into 4 equal pieces. Roll each piece into a rectangle about 8x11 inches.
6. Spread one-quarter of the filling down the center of each rectangle, leaving about 1/2 inch at the top and bottom. Using a sharp knife or pastry wheel, cut about 12 strips on each side of the filling, angling them outward.
7. Starting at the top, alternately cross the strips over the filling to create a braided pattern. Pinch the ends to seal. Place the braids on a lightly greased baking sheet. Cover loosely with a towel and let rise in a warm place for about 1 hour, until puffy.
8. Preheat the oven to 375°F. Bake the braids for 15-20 minutes, until golden brown. Transfer to a wire rack to cool slightly.
9. While the braids are still warm, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and a pinch of salt until smooth. Drizzle the glaze over the warm braids and serve immediately.