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Cinnamon Twist Bread Recipe

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4.5 from 53 reviews

This Easy and Fast Cinnamon Twist Loaf is a delightful homemade bread featuring soft, tender dough layered with a cinnamon-sugar filling, topped with a luscious buttery glaze or creamy frosting options. Perfect for breakfast or snack time, this recipe combines the comforting flavors of cinnamon and sugar with a tender crumb, all made from scratch using simple ingredients.

Ingredients

Dough

  • 1 1/2 Cups Warm water
  • 1 Tablespoon Dry active yeast (I prefer SAF yeast)
  • 2 Tablespoons Granulated Sugar
  • 3 1/2 Cups All purpose flour
  • 1 Teaspoon salt

Filling

  • 2 Tablespoons Salted Butter, melted
  • 1/2 Cup Packed brown sugar
  • 2 Teaspoons Cinnamon

Buttery Glaze

  • 1 Cup Powdered sugar
  • 4 Tablespoons Room temperature butter
  • 3-4 Tablespoons Heavy cream

Cream Cheese Frosting

  • 2 Ounces Cream Cheese, softened
  • 4 Tablespoons Salted butter, room temperature
  • 2/3 Cup Powdered Sugar
  • 1/2 Teaspoon Vanilla extract

Warm Vanilla Frosting

  • 2 Cups Powdered sugar
  • 2 Tablespoons Salted butter, room temperature
  • 2 Teaspoons Vanilla extract
  • 2-4 Tablespoons Milk or Heavy Cream

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, dry active yeast, and granulated sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
  2. Prepare dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the yeast mixture and stir until a sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  4. Prepare filling: In a small bowl, mix the melted butter, packed brown sugar, and cinnamon until well combined.
  5. Shape and fill the loaf: Punch down the risen dough and roll it out into a large rectangle on a floured surface. Spread the cinnamon-sugar butter mixture evenly over the dough. Roll the dough tightly into a log, then slice it lengthwise down the middle to expose the layers. Twist the two strands together, keeping the cut sides facing up, to create a spiral effect.
  6. Second rise: Place the twisted loaf into a greased loaf pan. Cover and let it rise for another 30-45 minutes until puffy.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30-35 minutes until golden brown and cooked through. If the top starts to brown too quickly, tent it loosely with foil.
  8. Prepare glazes and frostings (optional): While the loaf is baking or cooling, prepare the glazes:
    • Buttery glaze: Beat together powdered sugar, room temperature butter, and heavy cream until smooth.
    • Cream cheese frosting: Beat softened cream cheese and salted butter together, then add powdered sugar and vanilla extract until creamy.
    • Warm vanilla frosting: Mix powdered sugar, salted butter, vanilla extract, and milk or heavy cream until smooth and pourable.
  9. Serve: Once the loaf is cool enough but still slightly warm, drizzle your choice of glaze or frosting over the top. Slice and enjoy the tender, cinnamon-spiced bread.

Notes

  • Ensure the water is warm (not hot) to properly activate the yeast without killing it.
  • You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
  • For a dairy-free version, use plant-based butter and milk alternatives.
  • Ensure the dough is kneaded well to develop gluten for a better texture.
  • Cover the dough during rises to prevent drying out.
  • Baking times may vary based on oven; check for a golden crust and hollow sound when tapped.
  • Store leftover bread in an airtight container; it keeps well for 2-3 days at room temperature or can be frozen.

Find it online: https://mealoria.com/cinnamon-twist-bread-recipe/