Cinnamon Twist Bread Recipe

Side view of the insides of the bread dough.

5 from 1 vote

Cinnamon Twist Bread is soft and pillowy and filled with a delicious brown sugar and cinnamon filling that is twisted into the bread. Serve this one with a pat of butter or use it for the best French Toast!

Course Bread

Cuisine American

Keyword cinnamon twist bread, Homemade Bread Recipe

Prep Time 30

Cook Time 30

Rise Time 1

Total Time 1 40

Servings slices

Calories 225kcal

Author Sue Ringsdorf

Ingredients

For the bread:

1 ½ Tablespoons active yeast
1/4 cup granulated sugar (50 grams)
1 cup warm milk (225 grams)
1 cup warm water (236 grams)
1/4 cup unsalted butter - melted
4 ½ cups all-purpose flour (540 grams) - or to right of consistency
2 teaspoon kosher salt

For the filling:

1/4 cup unsalted butter - softened
1/2 cup brown sugar (110 grams)
3 teaspoons ground cinnamon

Instructions

Activate yeast. In the bowl of a stand mixer, combine yeast, sugar, warm milk, and warm water (between 100-110 degrees f). Use a rubber spatula to stir it up. Then let the yeast mixture sit for 15 minutes or until you see lots of bubbles and foam.
1 ½ Tablespoons active yeast, 1/4 cup granulated sugar (50 grams), 1 cup warm milk (225 grams), 1 cup warm water (236 grams)
Add butter. Then add the melted butter and stir well.
1/4 cup unsalted butter
Add flour and salt. Add the kosher salt and about four cups of the flour to the bowl. Attach a dough hook and start mixer on low speed. Let the mixer do the work and occasionally scrape down the sides of the bowl.
4 ½ cups all-purpose flour (540 grams), 2 teaspoon kosher salt
Continue adding flour until you get the right consistency. If you measure the ingredients in grams, you'll most likely need about 1/2 cup more of flour. But use your best judgment.
You want the dough to partially pull away from the sides of the bowl and be slightly sticky to the touch.
Add dough to a bowl and let rise. Place the dough into a greased bowl and cover with a towel. Let dough rise until doubled in size. The time will vary. Here in Texas, our humid conditions allow bread to rise very quickly. You'll need to adjust this to your individual conditions.
Divide dough and add fillings. Divide the dough in half and spread one portion out into an oval shape. No need to press it to flat. Add half of the butter to the top of the section of dough.
1/4 cup unsalted butter
Add brown sugar and cinnamon. Then add half of the brown sugar and half of the ground cinnamon.
1/2 cup brown sugar (110 grams), 3 teaspoons ground cinnamon
Roll dough up and slice. Roll the dough section up and then use a knife to slice it in half lengthwise (leaving one end intact).
Twist the dough. Then twist the two sections of dough around each other and press the sides in to make it roughly the same size.
Repeat process with the remaining dough section.
Place dough in pan. Spray two bread pans with baking spray and place each twist in the pans. Cover with a clean towel.
Let rise. Let the cinnamon dough rise until it pops over the lip of the pan (about doubled in size).
Bake. Then bake the bread in a preheated 350-degree oven for approximately 30-35 minutes, or until browned on the top and baked through.
Cool. Transfer bread to a wire cooling rack. Use a pastry brush to add some butter to the top of the loaves. Let cool.

Notes

Wait to slice the dough. If you slice bread when it's still warm, you might find the texture to be somewhat gummy or doughy. This is because the interior of the bread is still in the process of setting, and cutting into it too soon can disrupt this process.

You can make this ahead of time! We recommend baking it and freezing it after it cools. Wrap cooled bread up in a freezer bag and freeze for up to three months.

Nutrition